This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and ...

1. Sweat the garlic in the olive oil over medium heat until softened and very fragrant, about three minutes. 2. Add the ...

For mornings when you need an extra filling breakfast, a cottage cheese egg bake is the perfect option. This dish starts with eggs and cottage cheese, which creates a light and fluffy high-protein ...

Deviled eggs have been around for a long time, and we can go all the way back to the 13th century to find a recipe that would look familiar to our modern eyes. Even the ancient Romans served eggs in ...

In a large skillet, heat butter over medium heat. Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender. Stir in salt, pepper and 1 cup pulp (save remaining pulp for another ...

Eggs are perhaps the most useful ingredient in the cookbook. They are very light and very filling at the same time, very easy ...

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and ...