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

Preheat the oven to 425°F (220°C). Scrub the potatoes under running water to remove any dirt, then pat dry with a towel.

Preheat and wash

Prick each potato several times with a fork. Rub each potato with the olive oil, then season all over with kosher salt and black pepper. Place directly on the oven rack or on a rimmed baking sheet.

Pierce and oil

Bake for 45–60 minutes until the skins are crisp and a paring knife slides easily into the center. Cooking time depends on potato size—test one for doneness.

Remove potatoes from the oven and let cool until they can be handled, about 10–15 minutes. Cut each potato in half lengthwise.

Cool and halve

Using a spoon, carefully scoop out most of the flesh from the potato halves, leaving about 1/4 inch of potato attached to the skin to maintain structure. Reserve the scooped potato for another use (mashed potatoes, soup) or discard.

Scoop interiors

Brush the inside and outer edges of each potato skin with melted butter. Sprinkle garlic powder and smoked paprika over the inside of the skins for flavor. Arrange skins cut-side up on a baking sheet lined with parchment or lightly oiled.

Return the skins to the oven and bake at 425°F (220°C) for 10–15 minutes until the edges are just starting to brown and the skin feels crisp.

While the skins crisp, cook the bacon until crisp. You can bake the bacon at 400°F (200°C) on a foil-lined sheet for 15–20 minutes, or fry in a skillet over medium heat for 8–10 minutes, turning as needed. Transfer cooked bacon to a paper towel-lined plate and drain. When cool, chop or crumble into small pieces.

Cook the bacon

Remove the skins from the oven. Evenly divide and sprinkle the shredded cheddar into the cavities of the skins, then top each with crumbled bacon.

Return the loaded skins to the oven and bake for 5–8 minutes, or until the cheese is fully melted and bubbly.

While the loaded skins finish in the oven, stir together the sour cream, minced chives or parsley (if using), lemon juice, and a pinch of salt and pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.

When the cheese is melted, remove skins from the oven. Sprinkle the sliced green onions over the hot potato skins. Serve immediately with the sour cream on the side or dolloped on top.

large russet potatoes

olive oil

kosher salt

black pepper

sharp cheddar cheese, shredded

bacon

unsalted butter, melted

garlic powder

smoked paprika (optional)

green onions (scallions), thinly sliced

sour cream

fresh chives or parsley, minced (optional)

fresh lemon juice

salt

If using a block of mozzarella, cut into 12 uniform sticks about 3/4 inch wide, 1/2 inch thick and 3 inches long. Pat dry with paper towels to remove surface moisture. Place sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (this prevents cheese from melting out during frying).

Prepare cheese sticks

In a shallow bowl or plate combine the all-purpose flour and the cornstarch (if using) and a pinch of salt and pepper. In a second bowl whisk together the eggs and milk until smooth. In a third shallow bowl combine the breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, onion powder, 1/2 tsp kosher salt (or table salt), and 1/4 tsp black pepper; mix well.

Set up breading stations

Working with one or two sticks at a time, dredge each chilled mozzarella stick in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then press into the breadcrumb mixture to fully coat. For a thicker, more secure crust, repeat the egg dip and breadcrumb press for a double-coated crust. Place breaded sticks onto a tray and return to the freezer for at least 20 minutes (or up to 2 hours) to firm up the coating.

Bread the cheese

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (or as recommended by your fryer) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread; it should sizzle and turn golden in about 30–60 seconds.

Heat the oil

Fry the frozen, breaded mozzarella sticks in small batches (do not overcrowd) for 45–60 seconds, turning once, until golden brown. They cook quickly — avoid leaving them longer or the cheese will burst out. Use a slotted spoon to transfer to a wire rack set over a baking sheet or to paper towels to drain.

Fry the sticks

If frying multiple batches, keep finished sticks warm in a preheated oven at 200°F (95°C) while you finish frying the rest. Serve immediately with warm marinara sauce for dipping.

Keep warm and serve

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant (do not let it brown).

Add the crushed tomatoes, dried oregano, dried basil, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld.

Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if tomatoes are too acidic. Stir in fresh basil leaves just before serving, if using. Keep warm until ready to serve with the fried mozzarella sticks.

low-moisture part-skim mozzarella block

mozzarella sticks (pre-cut) or mozzarella block cut into sticks (about 3/4" x 1/2" x 3")

all-purpose flour

large eggs

milk

fine dry breadcrumbs (panko for extra crispness)

grated Parmesan cheese

dried Italian seasoning

onion powder

salt (for breading)

freshly ground black pepper

cornstarch (optional, helps coating adhere)

vegetable oil or canola oil (for frying)

canned crushed tomatoes

extra-virgin olive oil

small yellow onion, finely chopped

garlic cloves, minced

dried oregano

dried basil

sugar (optional, to balance acidity)

red pepper flakes (optional)

fresh basil leaves (optional, for finishing)

Pat wings dry thoroughly with paper towels. If not already split, cut at the joint to separate drumettes and flats and discard wing tips or save for stock.

Prep

Place wings in a large bowl. Add baking powder, kosher salt, and black pepper. Toss until wings are evenly coated. The baking powder helps dry and crisp the skin.

Arrange a wire rack over a rimmed baking sheet and place wings in a single layer, not touching. Refrigerate uncovered for 30–60 minutes to further dry the skin (optional but recommended for crispiness).

Heat vegetable oil in a deep pot or deep fryer to 375°F (190°C). If shallow frying, use a heavy skillet with enough oil to come halfway up the wings and heat to 350–370°F (177–187°C). Fry wings in batches, careful not to overcrowd, until golden brown and internal temperature reaches 165°F (74°C), about 8–10 minutes for deep frying or 10–14 minutes for shallow frying, turning once. Transfer to a wire rack set over a baking sheet to drain and keep warm.

Frying (Deep or Shallow)

Preheat oven to 450°F (230°C). Line a baking sheet with foil and place a wire rack on top. Place wings on rack and bake 25–30 minutes, flip, then bake another 10–15 minutes until skin is crispy and internal temperature is 165°F (74°C). For extra crispness, broil 2–3 minutes at the end watching carefully.

Oven-Baked Alternative

While wings cook, make the buffalo sauce. In a small saucepan over low heat, melt the butter gently without browning. Add hot sauce, brown sugar, Worcestershire sauce, white vinegar, garlic powder, and a pinch of salt. Whisk and warm until butter is fully incorporated and sauce is smooth, about 2–3 minutes. Taste and adjust heat or sweetness as desired.

Remove from heat and keep warm. For a thicker sauce, simmer very gently for an extra 1–2 minutes; for a tangier sauce add another 1/2 tsp vinegar.

Place hot cooked wings in a large, clean mixing bowl. Pour buffalo sauce over the wings and toss quickly but gently until each wing is evenly coated. Work in batches if necessary to avoid cooling the wings.

Transfer tossed wings to a serving platter. Sprinkle blue cheese crumbles (if using) and scatter celery sticks alongside. Serve immediately with ranch dressing for dipping.

While wings cook, combine buttermilk, mayonnaise, and sour cream in a bowl. Whisk until smooth.

Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning or buttermilk for desired thickness. Chill in refrigerator for at least 15 minutes to let flavors meld. Serve cold.

whole chicken wings (split into drumettes and flats)

baking powder (aluminum-free)

unsalted butter

hot sauce (Frank's RedHot or similar)

light brown sugar

Worcestershire sauce

white vinegar

buttermilk

mayonnaise

fresh chives, finely chopped

fresh parsley, finely chopped

dried dill

vegetable oil (for frying) or neutral oil (for shallow frying)

celery sticks, cut into matchsticks

blue cheese crumbles or extra ranch

Combine warm water (approx. 105–115°F / 40–46°C), sugar and instant yeast in a small bowl. Let sit 5–7 minutes until foamy. In a large bowl, whisk together flour and salt. Make a well, add foamy yeast mixture and 1 tablespoon olive oil. Stir until a rough dough forms.

Activate yeast and mix dough

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and slightly elastic. Alternatively, use a stand mixer with dough hook on medium speed 4–5 minutes. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add up to 1 tablespoon water.

Knead dough

Lightly oil a bowl with remaining 1 tablespoon olive oil, place dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.

First rise

Punch dough down and divide into 12 equal pieces for a size-12 basket (or 6 equal pieces for size-6). Roll each piece into a rope about 7–9 inches long (for 12) or 9–12 inches (for 6). Place on a parchment-lined baking sheet, spaced 1 inch apart. For uniform appearance, twist each rope lightly or leave straight.

Shape breadsticks

Cover shaped breadsticks loosely with plastic wrap or a towel and let rise 20–30 minutes until slightly puffy. Preheat oven to 400°F (200°C). Brush each stick with melted butter. Sprinkle garlic powder, dried parsley and a pinch of coarse sea salt evenly over the tops.

Second rise and season

Bake in preheated oven for 12–15 minutes (for 12 pieces) or 15–18 minutes (for 6 larger pieces), until golden brown on top and bottom and internal temperature reaches about 190°F (88°C). Rotate the pan halfway through baking for even color.

Bake

Brush hot breadsticks with any remaining melted butter. Allow to cool 5 minutes on the baking sheet, then transfer to a basket or serving plate. Serve warm with tomato dipping sauce.

Finish

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add finely chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Sauté aromatics

Add crushed tomatoes and tomato paste, stirring to combine. Add dried oregano, dried basil, sugar, salt, black pepper and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low.

Simmer sauce

Simmer gently uncovered for 12–18 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust seasoning. Stir in chopped fresh basil just before serving, if using.

Reduce and finish

Ladle the warm sauce into a small dipping bowl sized to the basket (use one bowl per 6 or 12 breadsticks). Keep sauce warm until serving.