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 oven to 400°F (200°C). Scrub the russet potatoes under cold running water and dry thoroughly with a kitchen towel.

Preheat and wash

Pierce each potato a few times with a fork (to vent). Rub the skins with vegetable oil and sprinkle evenly with kosher salt and black pepper.

Place potatoes directly on the oven rack or on a baking sheet and roast for 45–55 minutes, until skins are crisp and a paring knife inserts easily into the flesh.

Remove potatoes and let cool until they are safe to handle but still warm, about 10–15 minutes.

Cut each potato in half lengthwise. Carefully scoop out the majority of the flesh, leaving about 1/4 inch of potato attached to the skin to help maintain structure. Reserve scooped potato for another use.

Scoop

Increase oven temperature to 450°F (230°C). Brush the inside and outside of each potato skin with melted butter. Sprinkle the inside lightly with garlic powder and paprika.

Arrange the skins cut-side-up on a baking sheet, skin-side-down, leaving space between them for hot air to circulate.

Bake the skins at 450°F for 8–10 minutes to crisp the interiors and edges.

While skins crisp, cook the bacon: lay the bacon slices on a foil-lined baking sheet or in a skillet and cook until crisp (about 12–15 minutes in a 400°F oven or 6–8 minutes in a skillet over medium-high heat). Drain on paper towels and chop into small pieces.

Remove baking sheet from oven. Divide shredded cheddar cheese evenly among the potato skins, sprinkling enough to cover each interior. Top each with chopped bacon.

Return to oven and bake 4–6 minutes more, or until cheese is fully melted and bubbly. For a browned top, switch to broil for 1–2 minutes, watching carefully to avoid burning.

While potatoes finish, thinly slice green onions (white and green parts) on a bias.

Remove potato skins from the oven. Sprinkle sliced green onions over the hot, cheesy skins and add a light dusting of paprika if desired.

Portion sour cream into a small bowl for dipping and, if using, stir chopped chives into the sour cream or sprinkle them on top.

Serve immediately while hot and crispy. Each potato half is one loaded potato skin.

russet potatoes (medium)

vegetable oil

kosher salt

freshly ground black pepper

sharp cheddar cheese

bacon

unsalted butter (melted)

garlic powder

paprika (smoked or sweet)

green onions (scallions)

sour cream

chives (optional, finely chopped)

Remove mozzarella from packaging and pat dry with paper towels. Cut the 16 oz block into 12–16 sticks approximately 3–3.5 inches long and 3/4 inch thick; keep pieces uniform so cooking is even.

Cut cheese

Place cut sticks on a parchment-lined tray in a single layer, cover tightly with plastic wrap, and freeze for at least 1 hour (or up to 2 hours). Freezing prevents cheese from melting too quickly during frying.

Prepare three shallow wide bowls or pie plates: Bowl 1 - flour seasoned with 1/2 tsp kosher salt and 1/4 tsp black pepper; Bowl 2 - whisk together eggs and milk until smooth; Bowl 3 - combine breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up stations

Working with 2–3 sticks at a time (keep the others in the freezer), dredge each frozen stick in the seasoned flour, shaking off the excess.

First breading

Dip the floured stick into the egg mixture, making sure it is fully coated and allowing excess to drip off.

Egg wash

Roll the egg-coated stick in the breadcrumb mixture, pressing gently to adhere a thick layer. For an extra-crisp double-coat: after the first breadcrumb coat, return each stick to the egg wash and then into the breadcrumbs again.

Breadcrumb coating

Place the breaded sticks on a parchment-lined baking sheet and freeze uncovered for 30–45 minutes, or until firm. This second freeze helps the breading set so it won't fall off during frying.

If frying: pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on your pot). Heat the oil to 350°F (175°C). Use a thermometer to maintain steady temperature.

Heat oil

Working in small batches (3–4 sticks at a time), carefully lower frozen breaded sticks into the hot oil. Fry for 1.5–2 minutes, turning once, until golden brown. Do not overcrowd the pot or let temperature drop below 325°F (165°C). If the breadcrumb browns too quickly, lower heat slightly.

Fry the sticks

Use a slotted spoon or tongs to transfer fried sticks to a wire rack set over a baking sheet; this keeps them crisp. Drain briefly on paper towels only if necessary. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

Preheat oven to 425°F (220°C). Place breaded sticks on a parchment-lined baking sheet sprayed lightly with cooking oil. Bake for 8–10 minutes, then flip and bake another 6–8 minutes until golden and heated through. Finish with a 1–2 minute broil if needed to crisp exterior — watch closely so cheese doesn't ooze out.

Alternative: oven-baked

Warm marinara sauce in a small saucepan over low heat until simmering, or microwave in a covered bowl for 1–2 minutes until hot. Do not overheat — keep warm for serving.

Arrange mozzarella sticks on a serving platter, sprinkle with chopped parsley and extra grated Parmesan if using. Serve immediately with warm marinara for dipping.

low-moisture whole-milk mozzarella

all-purpose flour

large eggs

milk

fine dry breadcrumbs (panko or 50/50 with regular)

grated Parmesan cheese

onion powder

dried Italian seasoning

kosher salt (for breading)

vegetable oil (or canola)

store-bought or homemade marinara sauce

chopped fresh parsley

extra grated Parmesan

Pat the wings dry thoroughly with paper towels. Removing surface moisture helps them crisp in the oven.

Prep the wings

Place the wings in a large bowl. Sprinkle the baking powder, garlic powder, onion powder, salt, and black pepper over the wings. Toss well to coat every wing evenly. The baking powder raises pH and promotes browning/crisping.

Season and coat

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet. Arrange the wings in a single layer on the rack with space between pieces so hot air can circulate.

Arrange for baking

Bake for 25 minutes, then flip each wing and continue baking for another 15–20 minutes until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). For extra crispiness, turn the oven to broil for 2–3 minutes at the end, watching closely to avoid burning.

Bake

While the wings bake, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second intervals, stirring until fully melted.

Melt butter

Add the hot sauce, apple cider vinegar, Worcestershire sauce, and honey (if using) to the melted butter. Whisk until smooth and glossy. Taste and, if you want more heat, whisk in cayenne pepper a little at a time. Keep the sauce warm on the lowest heat setting (do not boil) or transfer to a heatproof bowl.

Combine sauce ingredients

When wings are done, transfer them hot to a large clean bowl. Pour the buffalo sauce over the wings and toss vigorously until every wing is evenly coated. Return sauced wings to the baking rack for 2–3 minutes in the still-warm oven to set the sauce if you prefer a slightly sticky finish.

Toss wings in sauce

Arrange ranch dressing in a small serving bowl. Place celery and carrot sticks on the serving platter alongside the wings. Sprinkle chopped parsley over the wings for color if desired.

Prepare accompaniments

Serve the hot buffalo wings immediately with ranch dressing and vegetable sticks on the side for cooling bites.

Serve

whole chicken wings (split into drumettes and flats)

baking powder (aluminum free)

salt

black pepper

unsalted butter

hot sauce (Frank's RedHot or similar)

apple cider vinegar

Worcestershire sauce

honey (optional, for slight sweetness)

cayenne pepper (optional, for extra heat)

ranch dressing

fresh celery sticks

fresh carrot sticks

chopped fresh parsley (optional)

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, whisk together 4 cups flour, 2 tsp instant yeast, 1 tbsp sugar, and 1 tsp salt. Add 1 1/2 cups warm water (about 105–115°F / 40–46°C) and 2 tbs olive oil. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth and elastic. Alternatively, mix and knead by hand on a lightly floured surface for 8–10 minutes.

Make the dough

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

First rise

Punch down the risen dough and turn it onto a lightly floured surface. Divide the dough into 12 equal pieces (for size 12) — if you need a 6-size basket, divide into 6 equal pieces and adjust baking time slightly (see note). Roll each piece into a 10–12 inch rope, tapering the ends slightly if desired. Place the ropes on a parchment-lined baking sheet, spacing them 1 inch apart. For a uniform look, gently stretch and roll each rope to about the same length.

Shape the breadsticks

Cover the shaped breadsticks loosely with plastic wrap or a damp towel and let them rise for 20–30 minutes until puffy but not fully doubled.

Second rise

Preheat the oven to 425°F (220°C). Brush the tops of the breadsticks with 1 tbs melted butter. In a small bowl, mix 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano, and 1/2 tsp coarse salt; sprinkle evenly over the brushed breadsticks. Bake on the middle rack for 12–15 minutes (for 12 smaller sticks) or 15–18 minutes (for 6 larger sticks), until golden brown on top and firm to the touch.

Remove breadsticks from oven and immediately brush with the remaining 1 tbs melted butter for extra shine and flavor. Let cool 5 minutes on the baking sheet before transferring to a serving basket.

Finish

To make only 6 breadsticks, divide final dough into 6 pieces and increase baking time by 2–4 minutes; larger pieces will need slightly more time. Keep an eye on color and internal doneness.

Notes on scaling

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add 1/2 cup finely diced yellow onion and sauté until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sauté aromatics

Stir in 28 oz crushed tomatoes and 1 tbs tomato paste. Add 1 tsp sugar, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried basil, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Stir until combined.

Build the sauce

Bring the sauce to a gentle simmer, then reduce heat to low. Simmer, uncovered or partially covered, for 15–20 minutes to thicken and concentrate flavors, stirring occasionally.

Simmer

Taste and adjust seasoning with additional salt, sugar, or pepper as needed. Stir in 2 tbs chopped fresh basil if using. If you prefer a smoother dipping sauce, use an immersion blender to pulse briefly to desired consistency; alternatively, leave it slightly chunky.

Finish and adjust

Let the sauce cool a few minutes before serving in individual ramekins alongside the warm breadsticks. The sauce can be made up to 3 days ahead and stored refrigerated; rewarm gently before serving.

Cool slightly

instant yeast

sugar

warm water

olive oil

unsalted butter (melted, for brushing)

grated Parmesan

dried oregano

coarse salt (for sprinkling)

yellow onion (finely diced)

garlic (minced)

crushed tomatoes (canned)

tomato paste

dried basil

red pepper flakes

fresh basil (optional, chopped)

Placez les quartiers de pommes de terre dans une casserole, couvrez d'eau froide salée et portez à ébullition. Réduisez le feu et laissez mijoter 10–12 minutes jusqu'à ce qu'elles soient tendres mais fermes. Égouttez et laissez tiédir, puis coupez en morceaux de taille bouchée si nécessaire.

Cuisson des pommes de terre

Portez une grande casserole d'eau salée à ébullition. Ajoutez les haricots verts et faites cuire 2–3 minutes jusqu'à ce qu'ils soient juste tendres et encore croquants. Plongez-les immédiatement dans un bol d'eau glacée pour stopper la cuisson. Égouttez et réservez.

Blanchir les haricots verts

Placez les œufs dans une petite casserole, couvrez d'eau froide, portez à ébullition, puis retirez du feu et laissez reposer 9 minutes pour des œufs durs. Refroidissez dans de l'eau glacée, écalez et coupez en deux.

Cuisson des œufs

Coupez les tomates en quartiers, tranchez le concombre et émincez l'oignon rouge. Égouttez le thon en conservant éventuellement un peu d'huile pour la vinaigrette si vous l'utilisez.

Dans un bol moyen, fouettez ensemble la moutarde de Dijon, le vinaigre de vin rouge, l'ail haché et le vinaigre balsamique (si utilisé). Versez lentement l'huile d'olive en fouettant pour émulsionner. Assaisonnez avec le sel et le poivre. Goûtez et ajustez l'assaisonnement.

Dans un grand plat de service ou un grand saladier, étalez la laitue ou les jeunes pousses comme base.

Disposez en sections harmonieuses les tomates, le concombre, le poivron, les pommes de terre tiédies, les haricots verts blanchis et l'oignon rouge sur la salade.

Émiettez le thon en morceaux et répartissez-le sur la salade. Ajoutez les œufs durs coupés en deux, les olives, les câpres et les filets d'anchois si vous les utilisez.

Arrosez généreusement de vinaigrette juste avant de servir (environ 3–4 tbs, ou selon goût). Saupoudrez de persil haché et rectifiez le sel et le poivre si nécessaire.

Servez immédiatement pour conserver la fraîcheur des légumes. La salade peut être préparée en partie à l'avance (légumes lavés, pommes de terre et œufs cuits) et assemblée 15–20 minutes avant de servir.

pomodori maturi (tomates coupées en quartiers)

poivron rouge, émincé

concombre, tranché en demi-lunes

oignon rouge, finement tranché

haricots verts frais, parés

pommes de terre nouvelles, pelées et coupées en quartiers

œufs gros

cœurs de laitue romaine ou mélange de jeunes pousses

filets de thon (en conserve, au naturel ou à l'huile), égouttés

anchois (facultatif)

huile d'olive extra vierge

vinaigre de vin rouge

moutarde de Dijon

ail, haché fin

vinaigre balsamique (optionnel pour adoucir)

poivre noir fraîchement moulu

olives niçoises ou Kalamata, dénoyautées

persil plat frais, haché

câpres (optionnel)

Préchauffez le four à 200°C (ou chauffez une poêle). Coupez les tranches de pain en cubes d'environ 1,5 cm. Mélangez les cubes avec 1 cuillère à soupe d'huile d'olive (ou beurre fondu) et une pincée de sel. Étalez sur une plaque et faites rôtir 8–12 minutes en remuant à mi-cuisson jusqu'à ce qu'ils soient dorés et croustillants. Réservez.

Préparer les croûtons

Assaisonnez les filets de poulet avec 1/2 cuillère à café de sel et du poivre. Chauffez 1 cuillère à soupe d'huile d'olive et 1 cuillère à soupe de beurre dans une poêle à feu moyen-vif. Saisissez les filets 4–5 minutes par côté (selon l'épaisseur) jusqu'à ce qu'ils soient bien dorés et la température interne atteigne 74°C. Retirez et laissez reposer 5 minutes, puis tranchez finement en biais.

Préparer le poulet

Dans un bol moyen, mettez le jaune d'œuf, la moutarde de Dijon, les filets d'anchois hachés, l'ail haché, le jus de citron et le vinaigre. Fouettez pour combiner. Continuez à fouetter en versant lentement les 60 ml d'huile végétale en filet pour émulsionner la sauce jusqu'à obtenir une consistance crémeuse. Incorporez 2–3 cuillères à soupe de parmesan râpé, goûtez et rectifiez l'assaisonnement avec 1/2 cuillère à café de sel supplémentaire si besoin et du poivre noir fraîchement moulu. Si la sauce est trop épaisse, détendez avec 1–2 cuillères à café d'eau ou un peu plus de jus de citron selon votre goût.

Préparer la vinaigrette César

Rincez et essorez les feuilles de romaine. Coupez ou déchirez les feuilles en morceaux de taille bouchée. Placez la romaine dans un grand saladier. Ajoutez la moitié des croûtons et environ les deux tiers du parmesan (réservez le reste pour servir). Versez la vinaigrette sur la salade (commencez par 2/3 et ajoutez si nécessaire) et mélangez délicatement jusqu'à ce que les feuilles soient bien enrobées.

Préparer la salade

Répartissez la salade assaisonnée dans des assiettes. Disposez les tranches de poulet tiède sur le dessus, parsemez des croûtons restants et des copeaux de parmesan restants. Ajoutez un tour de moulin à poivre et rectifiez le sel si nécessaire. Servez immédiatement.