These fantastic recipes include staples like pork souvlaki with tzatziki and stuffed grape leaves.
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 1 of 16
  • < back

Avgolemono Custards with Crispy Chicken Skin

Chef Erik Anderson puts his own twist on classic Greek avgolemono, the egg-and-lemon soup, turning it into a lemony custard and topping it with shards of crispy chicken skin.

More ∨
You might also like