Authentic Greek Baked Mackerel (Kolios sto Fourno): 4 Servings, 35 Minutes
Authentic Greek baked mackerel (kolios sto fourno) with lemon, herbs, and olive oil. 4 servings, 35 minutes, gluten-free. Chef Niko’s island recipe.
Authentic Greek baked mackerel (kolios sto fourno) with lemon, herbs, and olive oil. 4 servings, 35 minutes, gluten-free. Chef Niko’s island recipe.
Authentic Garides me Kritharaki: Greek baked shrimp with orzo in a rich tomato sauce, crowned with golden feta. One pan, 4 servings, ready in 45 minutes.
Tender octopus braised in red wine and tomato sauce, tossed with pasta to absorb every drop of Aegean flavor. Chef Niko’s authentic one-pot htapodi me makaronia.
Authentic imam bayildi recipe — whole eggplants stuffed with onion, tomatoes, and garlic, braised in olive oil. Vegan, 4 servings, served at room temperature.
Authentic Greek watermelon feta salad (Karpouzi me Feta) with fresh mint and olive oil. Ready in 10 minutes, serves 4 — the perfect summer Greek salad.
Authentic kleftiko: Greek lamb in parchment, slow-roasted for 4 hours until it falls from the bone. Sealed parcels lock in lemon, garlic, and herbs. Serves 6.
Authentic pastitsada Corfu beef pasta — slow-braised chuck with cinnamon, allspice, cloves, and bay over hilopites. 6 generous servings, 3-hour braise.
Authentic trahanas soup — Greece’s warming fermented grain comfort food, simmered in 1 pot in just 30 minutes. Sour xinos trahanas in good broth, finished with crumbled feta and olive oil.
Chef Niko’s bouyiourdi baked feta with roasted peppers, tomato, and chili — bubbling from the oven in 30 minutes. Classic Greek meze. Serves 4.
Authentic tomatokeftedes — Santorini tomato fritters with fresh mint and red onion. Crispy, fragrant, ready in under an hour. Serves 4. Naturally vegan.