Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.

Loaded Potato Skins

Crispy breaded mozzarella sticks served with marinara sauce.

Mozzarella Sticks

Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.

Buffalo Chicken Wings

Breakfast basket w/ side of tomato sauce (size 6 or 12)

Breadsticks & Sauce

Salade française délicieuse et nourrissante

Salade Niçoise

Classique délicieux, croustillant grâce à ses croûtons et gourmande grâce à sa tendre volaille.

Salade César

Two 40x beef with pork tomato sauce, coarse grated cheese

Grandma Grace's Meatballs

Bread Sticks & Sauce

Preheat the oven to 425°F (220°C). Scrub the russet potatoes well and pat dry.

Preheat and prepare

Pierce each potato a couple of times with a fork, rub evenly with 2 tablespoons olive oil, then sprinkle with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Place directly on the oven rack or on a baking sheet and roast until tender when pierced with a fork, about 45–55 minutes depending on size.

Remove potatoes from the oven and let cool until they are cool enough to handle, about 10–15 minutes.

Slice each potato lengthwise and scoop out the flesh leaving about 1/4 inch of potato attached to the skin (reserve scooped potato for another use). Pat the insides and outsides of the skins dry with paper towels.

Brush the inside and outside of the potato skins lightly with the melted butter (about 2 tablespoons).

Return potato skins to a baking sheet, skin side down, and bake at 425°F (220°C) for 10 minutes to crisp the shells. This step ensures a crispy exterior.

While the skins are crisping, cook the bacon: place 8 strips of bacon in a cold skillet, then turn heat to medium and cook, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel–lined plate to drain and cool. Once cool, crumble or chop into small pieces.

Trim and thinly slice the green onions. Reserve about 2 tablespoons of the green onion white and light-green pieces for mixing into the filling and the remaining for garnish.

Remove the potato skins from the oven after they have crisped. Divide the shredded cheddar (2 cups) evenly among the 12 potato skin halves, sprinkling the cheese into the scooped cavities. Evenly distribute the crumbled bacon on top of the cheese.

Return the loaded skins to the oven and bake at 425°F (220°C) until the cheese is melted and bubbling, about 6–8 minutes. If you prefer browned cheese, switch the oven to broil for the final 1–2 minutes—watch carefully to avoid burning.

Remove the potato skins from the oven. Immediately sprinkle with the reserved sliced green onions and, if using, 2 tablespoons chopped chives.

Serve hot with sour cream (about 1 cup total) on the side for dipping or dollop about 1 tablespoon sour cream per skin as desired. If desired, dust lightly with 1/2 teaspoon smoked paprika for color and a hint of smoky flavor.

Allow the skins to cool slightly before serving (they are best eaten hot and crisp). Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and re-crisped in a 400°F (200°C) oven for 8–10 minutes.

russet potatoes (medium)

olive oil

kosher salt

freshly ground black pepper

sharp cheddar cheese, shredded

bacon strips

green onions (scallions)

unsalted butter, melted

sour cream

chives or extra green onion (optional)

smoked paprika (optional)

Cut the mozzarella into 3/4- to 1-inch thick sticks about 3-4 inches long. Pat dry with paper towels to remove excess moisture. Place sticks on a rimmed tray and freeze uncovered for at least 30 minutes (allows coating to adhere and prevents cheese from melting too quickly).

Prepare the cheese

In a shallow bowl or plate, combine the flour and cornstarch (if using) and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. In a second bowl, whisk the eggs with cold water until smooth. In a third shallow bowl, mix the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, and remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Set up breading stations

One at a time, dredge frozen mozzarella sticks in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then press into the breadcrumb mixture to coat thoroughly. For best results, return the coated sticks to a tray and freeze for at least another 20–30 minutes, then repeat the egg and breadcrumb step a second time (for a double coating). Freeze again for 15–30 minutes after the second coat. This double-coat and chilling reduces cheese leakage during frying.

Double-coat the sticks

Pour oil into a deep pot or heavy-bottomed pan to a depth of about 2 inches (about 3–4 cups). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Heat the oil

Working in small batches (3–5 sticks depending on pot size), carefully lower frozen, breaded mozzarella sticks into the hot oil using tongs. Fry until golden brown, about 1 to 1 1/2 minutes per side. Do not overcrowd the pot. Use a slotted spoon or spider to transfer to a paper-towel-lined tray to drain. Sprinkle lightly with coarse salt while still hot. If cheese begins to ooze, remove that batch and blot; allow oil to return to temperature before continuing.

Fry the sticks

Let the sticks rest for 1–2 minutes so the cheese sets slightly. Arrange on a platter and garnish with chopped fresh parsley. Serve immediately with warm marinara sauce for dipping.

Finish and garnish

Heat olive oil in a small saucepan over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn.

Stir in the crushed tomatoes, tomato paste, oregano, basil, sugar (if using), salt, black pepper, and red pepper flakes. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 10–12 minutes to thicken and meld flavors, stirring occasionally.

Taste and adjust seasoning if needed. Remove from heat and keep warm. If you prefer a smoother sauce, blend briefly with an immersion blender or transfer to a blender and pulse to desired texture, then return to the saucepan to warm before serving.

low-moisture whole-milk mozzarella

all-purpose flour

fine dry breadcrumbs (Panko or mix)

grated Parmesan cheese

Italian seasoning

garlic powder

salt (for breading)

black pepper

large eggs

cold water

vegetable oil (for frying)

cornstarch (optional, for extra crisp)

fresh parsley (chopped, for garnish)

coarse salt (for finishing)

yellow onion (finely chopped)

garlic cloves (minced)

crushed tomatoes (canned)

tomato paste

dried oregano

dried basil

sugar (optional, balances acidity)

salt (for sauce)

black pepper (for sauce)

red pepper flakes (optional)

Pat the chicken wings dry with paper towels. If not already split, separate wings into drumettes and flats and discard wing tips or save for stock.

Prep wings

Place the wings in a large bowl. Sprinkle with baking powder, kosher salt, and black pepper. Toss thoroughly so each piece is evenly coated. The baking powder helps dry the skin for crisping.

Coat wings

You can fry, roast, or air-fry the wings. Follow the method below you choose.

Choose cooking method

Heat 2 cups vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry wings in batches (do not overcrowd) for 8–10 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towel-lined sheet to drain and rest 3 minutes before saucing.

Frying method

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange coated wings on the rack, skin side up, leaving space between pieces. Roast for 35–45 minutes, flipping once at 20 minutes, until skin is crisp and internal temp is 165°F (74°C).

Oven-roasting method

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches). Air-fry for 22–28 minutes, shaking the basket every 7–8 minutes, until crisp and cooked through.

Air-fryer method

While the wings cook (or during the last 5 minutes), melt the butter in a small saucepan over low heat.

Add the hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, cayenne (if using), and 1/4 tsp salt. Whisk over low heat until the butter is fully incorporated and the sauce is smooth. Taste and adjust seasoning — add a touch more sugar for sweetness or more vinegar for tang. Keep warm until ready to toss.

Place the cooked wings in a large, heatproof bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly to coat each piece. Work quickly so the wings stay hot and the sauce adheres.

Transfer wings to a serving platter. Garnish with chopped parsley (optional). Serve immediately with the ranch dipping sauce, celery sticks, and carrot sticks.

Combine mayonnaise, sour cream (or Greek yogurt), and buttermilk in a small bowl and whisk until smooth.

Stir in chopped chives, dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust seasoning or consistency (add more buttermilk for a thinner dressing). Chill for at least 15 minutes before serving to allow flavors to meld.

raw chicken wings (split into drumettes and flats)

baking powder (aluminum-free)

vegetable oil (for frying) or neutral oil for roasting

unsalted butter

hot sauce (Frank's RedHot or similar)

brown sugar

apple cider vinegar

Worcestershire sauce

cayenne pepper (optional, for extra heat)

salt

mayonnaise

sour cream or Greek yogurt

buttermilk

fresh chives, finely chopped

dill (fresh or 1/2 tsp dried)

onion powder

lemon juice

celery sticks

carrot sticks

fresh parsley (optional, for garnish)

In a large mixing bowl or the bowl of a stand mixer, whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp sugar and 1 tsp kosher salt. In a separate container combine 1 cup warm water (about 105–110°F), 1 cup warm whole milk, and 3 tbsp melted unsalted butter. Pour the wet into the dry and mix with a dough hook or wooden spoon until a shaggy dough forms, about 2–3 minutes.

Prepare the dough

If using a stand mixer, knead on medium speed 5–7 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes. Add small pinches of flour only if dough is too sticky; the final dough should be soft and slightly tacky.

Knead

Lightly coat a clean bowl with 1 tbsp olive oil, place the dough inside, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

First rise

Gently deflate the dough and turn onto a lightly floured surface. Divide into 12 equal pieces (about 2 oz or golf-ball size each). Flatten each piece slightly and roll into a 7–9 inch baton, tapering the ends if desired. Place shaped breadsticks on a parchment-lined baking sheet about 1 inch apart.

Shape breadsticks

Cover loosely with lightly oiled plastic or a kitchen towel and let rise 20–30 minutes until puffy. Preheat the oven to 400°F (200°C) with rack in middle position. Beat 1 egg with 1 tbsp water for an egg wash and brush each breadstick lightly. Sprinkle with 1 tsp coarse sea salt, 2 tbsp grated Parmesan and 1 tsp dried Italian seasoning if using. Brush any exposed spots with a little olive oil.

Second rise and finish

Bake in the preheated oven 12–15 minutes, rotating the pan halfway through, until golden brown and the bottoms sound hollow when tapped. Remove to a cooling rack and brush with any remaining melted butter or olive oil if desired.

Bake

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the finely chopped yellow onion and cook 5–7 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Sauté aromatics

Stir in 2 tbsp tomato paste and cook 1–2 minutes to remove raw flavor. Add a 28 oz can crushed tomatoes, 1 tsp sugar, 1 tsp dried oregano, 1 tsp dried basil and 1 tsp red pepper flakes. Stir to combine.

Build the sauce

Bring to a gentle simmer, reduce heat to low and simmer uncovered for 12–18 minutes, stirring occasionally, until slightly thickened. If sauce becomes too thick, stir in up to 1 tbsp water to achieve a dipping consistency.

Simmer

Season with 1 tsp salt and 1 tsp black pepper, taste and adjust seasoning. Remove from heat and stir in torn fresh basil leaves (about 4 leaves) if using. For a smoother dip, purée briefly with an immersion blender or in a blender until slightly smooth but still chunky.

Season and finish

Transfer sauce to small individual bowls or one medium bowl and allow to cool slightly before serving alongside warm breadsticks.

Serve

instant yeast

granulated sugar

warm water

warm whole milk

olive oil (for coating and brushing)

egg (for egg wash)

coarse sea salt or flaky salt (for topping)

grated Parmesan (optional, for topping)

dried Italian seasoning (optional)

yellow onion, finely chopped

garlic cloves, minced

crushed tomatoes (canned, 28 oz)

red pepper flakes

fresh basil leaves (optional, for finish)

water (to adjust thickness)

Laver les pommes de terre. Les placer dans une casserole, couvrir d'eau froide salée, porter à ébullition puis cuire 12–15 minutes jusqu'à ce qu'un couteau les transperce facilement (al dente). Égoutter, laisser tiédir puis couper en moitiés ou en quartiers selon la taille.

Cuire les pommes de terre

Pendant la cuisson des pommes de terre (ou après), porter une grande casserole d'eau salée à ébullition. Blanchir les haricots verts 2–3 minutes jusqu'à ce qu'ils soient tendres mais encore croquants. Les plonger immédiatement dans un bol d'eau glacée pour arrêter la cuisson et fixer la couleur. Égoutter et réserver.

Cuire les haricots verts

Placer les œufs dans une petite casserole, couvrir d'eau froide, porter à ébullition puis réduire le feu et laisser mijoter 9 minutes pour des œufs durs à cœur crémeux. Refroidir dans l'eau glacée, écaler et couper en deux.

Cuire les œufs

Couper les tomates en quartiers (ou laisser les tomates cerises entières ou coupées en deux). Émincer finement l'oignon rouge ou l'échalote. Rincer et essorer la laitue ou le mesclun. Hacher le persil plat.

Préparer les légumes frais

Dans un grand plat ou dans des assiettes individuelles, disposer la laitue en couche de base. Répartir les pommes de terre tiédies, les haricots verts, les tomates et l'oignon émincé de façon harmonieuse. Émietter le thon égoutté sur la salade en plusieurs petits tas. Ajouter les olives et, si utilisé, disposer les filets d'anchois sur le dessus. Garnir avec les demi-œufs durs et parsemer de persil haché.

Assembler la salade

Préparer la vinaigrette au moment d'assembler la salade. Dans un bol ou un petit bocal, mélanger la moutarde de Dijon, l'ail écrasé, le vinaigre de vin rouge et le jus de citron. Ajouter progressivement l'huile d'olive en fouettant vigoureusement jusqu'à émulsion. Assaisonner avec le sel et le poivre. Goûter et rectifier l'assaisonnement si besoin.

Verser la vinaigrette sur la salade juste avant de servir (environ 2–3 tbs par assiette selon goût) et mélanger délicatement pour enrober tous les ingrédients sans écraser les pommes de terre ou les œufs.

Servir immédiatement. La salade Niçoise se déguste fraîche mais pas glacée — laissez les pommes de terre tiédir pour meilleure texture et saveur.

pommes de terre nouvelles (type Charlotte ou petites Yukon Gold)

haricots verts fins

tomates (cerise ou tomates mûres coupées en quartiers)

œufs

filets de thon en conserve (à l'huile de bonne qualité), égouttés

filets d'anchois (facultatif)

olives noires de Nice ou olives niçoises (dénoyautées)

cœurs de laitue romaine ou mesclun

oignon rouge finement émincé (ou échalote)

persil plat frais haché

huile d'olive extra vierge

vinaigre de vin rouge

moutarde de Dijon

jus de citron frais

ail (écrasé)

poivre noir fraîchement moulu

Préchauffer le four à 200°C. Couper le pain en dés d'environ 1,5 cm. Mélanger les dés de pain avec 1 cuillère à soupe de beurre fondu ou d'huile d'olive, une pincée de sel et un peu de poivre. Étaler en une seule couche sur une plaque de cuisson recouverte de papier sulfurisé et cuire 8–10 minutes, en remuant à mi-cuisson, jusqu'à ce qu'ils soient dorés et croustillants. Réserver.

Préparer les croûtons

Porter une petite casserole d'eau à ébullition, plonger délicatement les 2 œufs et cuire 7 minutes pour des jaunes légèrement coulants. Transférer immédiatement dans un bain d'eau glacée pour arrêter la cuisson. Écaler et réserver.

Cuire les œufs (option carbonara style)

Assaisonner les poitrines de poulet avec 1/2 cuillère à café de sel et un peu de poivre. Chauffer 2 cuillères à soupe d'huile d'olive dans une poêle à feu moyen-vif. Ajouter les poitrines et cuire 5–7 minutes de chaque côté (selon l'épaisseur) jusqu'à ce qu'elles soient bien dorées et que la température interne atteigne 74°C. Retirer, laisser reposer 5 minutes, puis trancher en fines lamelles.

Assaisonner et griller le poulet

Dans un bol moyen, écraser la gousse d'ail avec une petite pincée de sel pour obtenir une pâte. Ajouter les filets d'anchois hachés et écraser ensemble. Ajouter 1 cuillère à soupe de câpres si utilisée. Verser le jus d'un citron (environ 1 citron), 1 cuillère à café de mayonnaise et 1 cuillère à café de moutarde de Dijon. Fouetter en ajoutant progressivement 4 cuillères à soupe d'huile d'olive extra vierge jusqu'à émulsion. Goûter et rectifier avec sel et poivre au besoin.

Préparer la vinaigrette César

Couper la laitue romaine en gros morceaux, rincer et bien essorer. Dans un grand saladier, déposer la laitue, arroser d'environ la moitié de la vinaigrette et mélanger délicatement pour enrober les feuilles. Ajouter les lamelles de poulet chaudes, les croûtons, les copeaux de parmesan et les œufs écalés (coupés en deux ou écrasés légèrement pour laisser le jaune couler un peu si désiré). Ajouter le reste de la vinaigrette selon le goût.

Préparer la salade

Rectifier l'assaisonnement avec sel et poivre. Parsemer de quelques copeaux supplémentaires de parmesan et d'un trait d'huile d'olive si souhaité. Servir immédiatement pour conserver le croquant des croûtons et la chaleur du poulet.