Classic Skordalia Recipe: Greek Garlic Dip 2 Ways — Bread or Walnuts
Make authentic skordalia, the bold Greek garlic dip, two traditional ways — bread-based or walnut-based. Chef Niko’s recipe with technique, tips, and FAQ.
Gemista: The Classic Greek Stuffed Tomatoes and Peppers with 5 Secrets to Perfect Rice
Classic gemista Greek stuffed tomatoes and peppers with herbed rice – baked slow with the potato trick that makes all the difference. A true summer dish.
Revithokeftedes (Greek Chickpea Fritters): 6 Steps to a Properly Crisped Meze
Make authentic revithokeftedes — crispy Greek chickpea fritters with cumin and herbs, pan-fried in olive oil. Chef Niko’s Santorini-style meze: vegan option, 30 minutes.
Gigantes Plaki (Greek Giant Beans): 1 Baking Dish, 6 Servings, and Why the Olive Oil Is Not Optional
Make authentic gigantes plaki — Greek giant beans baked slowly in tomato sauce with olive oil and herbs. Chef Niko’s ladera recipe: vegan, make-ahead, better the next day.
Greek Lentil Soup (Fakes Soupa): 1 Pot, 6 Servings, and the Red Wine Vinegar That Changes Everything
Make authentic fakes soupa — the classic Greek lentil soup with olive oil, herbs, and red wine vinegar. Chef Niko’s one-pot recipe: simple, vegan, and deeply satisfying.