For blue-cheese dressing
1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces crumbled blue cheese (about 1/2 cup)

4 celery ribs
3 pounds chicken wings (12 to 14)
2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
1/2 stick (1/4 cup) unsalted butter
3 to 4 tablespoons hot sauce such as Frank\'s or Goya
1 1/2 tablespoons cider vinegar
buffalo, chicken, wings

33 tablespoons olive oil
1 3 1/2 pound chicken, cut into 8 pieces

6 garlic cloves, chopped
1 1/2 teaspoon aniseed, crushed
1 28-ounce can Italian plum tomatoes
1/2 cup low-salt chicken broth
1/4 cup Ouzo, Pernod or Ricard
1 tablespoon dried oregano, crumbled
12 black, brine-cured olives, pitted
4 ounces feta cheese, crumbled
chicken, athena,

Soup
1 tablespoon vegetable oil
1 3-pound chicken, cut into pieces
2 large onions, cut into 1-inch pieces
12 cups water
3 celery stalks, cut into 1-inch pieces
3 fresh parsley sprigs
2 bay leaves

Matzo Balls
1 ounce dried shiitake mushrooms
2 cups hot water

1/3 cup chicken fat (reserved from stock or purchased)
4 large eggs
2 tablespoons chopped fresh chives
1 1/2 tablespoons minced fresh tarragon or 1 1/2 teaspoons dried, crumbled
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup unsalted matzo meal

3 1/2 quarts water (14 cups)

1 teaspoon minced fresh tarragon or 1/4 teaspoon dried, crumbled

Minced fresh chives
chicken, soup, wild

6 tablespoons (3/4 stick) unsalted pareve margarine
1/2 cup packed finely chopped leek (white and pale green parts only)
1/2 cup finely chopped fresh chives

4 eggs
2 tablespoons ginger ale
1 1/2 teaspoons kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon ground ginger
1 cup unsalted matzo meal

12 cups chicken broth
Chopped fresh chives
chicken, soup, miniature