Martha Stewart Collection enameled-cast-iron round Dutch oven, 4 qt., in White, $160, macys.com.
Swim the Seas Ah, avgolemono—the velvety egglemon-rice soup that threads its way from the Sephardic diaspora through Greece, Arabia, Italy, Turkey, the Balkans, and the YouTube Food Channel to your table. For a classic fish version, you steam and debone a whole halibut or cod; we start with fish stock and stir in chunks of fillets. Meanwhile, whir the eggs, lemon, and (here’s a secret) some of the rice into a froth, then combine. And if you have leftovers, you have tomorrow’s breakfast (one word: congee).
ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS
FISH-SOUP AVGOLEMONO
