Avgolemono gets its smooth and thick consistency not from cream but from eggs; they're tempered by hot chicken broth and whisked into the soup just before serving. Shredded boneless, skinless chicken breast makes this soup a filling one that is nevertheless low in calories and fat.
This staple of Middle Eastern and Mediterranean cuisines is surprisingly easy
to make -- and the process feels almost magical. It starts with a simple yeast dough (we used some whole-wheat flour in addition to white) that gets baked in a very hot oven. The heat activates the yeast and creates steam, which makes the dough puff up dramatically, forming the signature pocket.
Host a cocktail party with drinks and hors d'oeuvres from far-off lands, and experience getaway-induced euphoria without actually getting away. With just a little effort, you can share this happy escape with friends and turn your living room into Tokyo, Paris, or Rome.