Psari Plaki: 1 Classic Greek Baked Fish Recipe with Tomatoes and Olive Oil
Introduction The fish market on the Kos harbor front opens before the sun comes up fully. I grew up walking those docks with my father …
Garides Saganaki: 1 Pan of Greek Shrimp in Tomato and Feta That Comes to the Table Still Sizzling
Make authentic garides saganaki — Greek shrimp in a bright tomato sauce with feta, finished in a sizzling pan. Chef Niko’s taverna recipe, ready in 30 minutes.
New England Clam Chowder: Hearty and Classic
New England Clam Chowder is a classic dish in New England that was created by fishermen and their wives. It’s a hearty soup made with …
A quick and easy Seafood Fra Diavolo dish with 3 types of seafood
Who doesn’t love a Seafood Fra Diavolo? In this recipe, we take our favorite seafood and create a dish that will make your guests cry, …
Delicious Succulent Pan-Seared Scallops Recipe
Scallops have a fearsome reputation and a ninety-second truth: a screaming pan, a dry scallop, and the discipline not to touch them. This dish plates …
Easy Shrimp Scampi
Shrimp scampi is the ten-minute dinner that tastes like a night out: sweet jumbo shrimp in a glossy sauce of butter, white wine, garlic, and …
Spicy Tuna Recipe: 5 Tips for Restaurant-Quality Results
Learn to make restaurant-quality spicy tuna at home. Chef Niko’s spicy tuna recipe features sushi-grade tuna, sriracha, and sesame oil — ready in 20 minutes.
Court Bouillon
Court bouillon — “short broth” in French — is the fifteen-minute poaching liquid that professional kitchens use for fish, shellfish, and delicate vegetables. Water, white …
Citrus Lobster Crab Tian
A tian is a French trick for making simple ingredients look like fine dining: layers stacked in a ring mold, lifted away to reveal a …
Jumbo Lump Crab Cakes: 5 Tips for Restaurant-Quality Results
Chef Niko’s jumbo lump crab cakes are crispy outside, sweet inside, and made with minimal filler. 5 pro tips for restaurant-quality results every time.