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

Salade française délicieuse et nourrissante

Salade Niçoise

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

Salade César

Large Breadsticks

Small Breadsticks

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

Grandma Grace's Meatballs

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

Bread Sticks & Sauce

Preheat your oven to 400°F (200°C). Scrub the russet potatoes well and pat them dry.

Preheat and prepare potatoes

Rub each potato with olive oil and sprinkle with kosher salt and black pepper. Place directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, until the skins are crisp and a fork slides into the center easily.

Bake potatoes

Remove potatoes from the oven and let cool for 10–15 minutes until cool enough to handle. Cut each potato in half lengthwise.

Cool and halve

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

Scoop out flesh

Brush the inside of each potato skin with melted butter (or spread a small amount of butter with a brush or back of a spoon). Place skins cut-side down on a baking sheet. Bake at 425°F (220°C) for 8–12 minutes until edges begin to crisp. Flip skins cut-side up and bake 3–5 more minutes.

Crisp the shells

While potatoes bake, cook the bacon in a skillet over medium heat until crispy, about 8–10 minutes. Transfer to a paper towel–lined plate to drain, then chop into small pieces.

Cook bacon

Reduce oven to 400°F (200°C). Arrange the pre-crisped potato skins cut-side up on a baking sheet. Add a small spoonful of sour cream or a dot of butter inside each shell if desired (this is optional—the main sour cream is for serving). Evenly divide the shredded cheddar among the skins, using about 2–3 tablespoons per skin so cheese covers the interior.

Assemble skins

Sprinkle the chopped bacon evenly over the cheese. Bake the assembled skins at 400°F (200°C) for 5–8 minutes, or until the cheese is fully melted and bubbling.

Add bacon and bake

Remove potato skins from the oven. Immediately top with thinly sliced green onions and a light dusting of smoked paprika, if using. Transfer to a serving platter and serve hot with the remaining sour cream in a bowl for dipping. Garnish with minced chives if desired.

Garnish and serve

medium russet potatoes

olive oil

kosher salt

freshly ground black pepper

sharp cheddar cheese, shredded

bacon

unsalted butter

sour cream

green onions (scallions), thinly sliced

smoked paprika (optional)

fresh chives, minced (optional garnish)

Trim the mozzarella block into 12 even sticks: cut the block lengthwise into 3 slabs, then cut each slab into 4 sticks about 1/2 inch by 1/2 inch by 3 inches. Pat sticks dry with paper towels to remove surface moisture. Place them on a baking sheet and freeze uncovered for 30 minutes (this helps prevent melting during frying).

Prepare the cheese

Place the flour in a shallow bowl. In a second shallow bowl whisk together the eggs and milk until smooth. In a third shallow bowl combine the plain breadcrumbs, panko, grated Parmesan, garlic powder, Italian seasoning, kosher salt, black pepper, and chopped parsley (if using). Mix to evenly distribute seasonings.

Set up breading station

Working with a few sticks at a time, dredge each frozen mozzarella stick in flour, shaking off excess. The flour helps the egg adhere.

First coat: flour

Dip the floured sticks into the egg mixture, coating all sides. Allow excess egg to drip off.

Second coat: egg wash

Roll the egg-coated sticks in the breadcrumb mixture, pressing gently so crumbs adhere. For an extra-secure crust, return each coated stick to the egg, then again to the breadcrumbs for a double coating. Place coated sticks on a parchment-lined tray and return to the freezer for at least 20 minutes (preferably 30–45 minutes).

Third coat: breadcrumbs

Pour vegetable oil into a deep, heavy-bottomed pot or a deep fryer to a depth of about 2 inches (about 1½–2 cups depending on your pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a few breadcrumbs in; they should sizzle and brown in about 30–45 seconds.

Heat oil

Fry the frozen breaded mozzarella sticks in small batches (3–4 at a time) to avoid crowding. Fry for 1 to 1.5 minutes, turning as needed, until golden brown. Do not overcook — the goal is a golden crust while preventing the cheese from bursting out. Use a slotted spoon or spider to transfer to a paper towel–lined plate to drain.

Fry the sticks

If you prefer less oil or worry about burst sticks, you can finish them in a 400°F (205°C) oven on a baking sheet for 2–4 minutes after an initial quick fry of 30–45 seconds to set the crust. This will ensure the inside warms through without over-browning.

Bake-finish option (optional)

While frying final batches, gently warm the marinara sauce in a small saucepan over low heat or microwave in short intervals until hot.

Heat marinara

Transfer drained mozzarella sticks to a serving platter. Sprinkle with a pinch of extra grated Parmesan and chopped parsley if desired. Serve immediately with warmed marinara sauce for dipping.

Serve

part-skim mozzarella block

all-purpose flour

large eggs

milk

plain dry breadcrumbs

panko breadcrumbs

grated Parmesan cheese

garlic powder

dried Italian seasoning

black pepper

fresh parsley, chopped (optional)

vegetable oil (for frying)

marinara sauce (store-bought or homemade)

Pat the chicken wings dry with paper towels. Removing surface moisture helps achieve a crisp exterior.

Season the wings evenly with the kosher salt and black pepper.

Toss the seasoned wings with the baking powder until evenly coated. Baking powder raises pH and helps crisp the skin during cooking.

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly coat the rack with cooking spray or brush with oil. Arrange the wings in a single layer, skin side up, with space between pieces. Bake for 25 minutes, then flip each wing and bake an additional 15–20 minutes until golden brown and internal temperature reaches 165°F (74°C) and skin is crisp. Total bake time ~40–45 minutes.

Oven-baked method (recommended)

Heat the neutral oil in a deep fryer or heavy pot to 375°F (190°C). Fry wings in small batches for 8–10 minutes until golden brown and cooked through, turning as needed. Use a thermometer to maintain oil temperature. Drain on a wire rack or paper towels. Let rest 2 minutes before saucing.

Deep-fry method (faster, extra crispy)

If using an air fryer: preheat to 400°F (200°C). Arrange wings without overlapping and air-fry 20–25 minutes, shaking or flipping halfway, until internal temp is 165°F and skin is crisp.

While the wings cook, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 20–30 second bursts until fully melted.

Stir the cayenne pepper sauce (Frank's) into the melted butter until smooth. Add the white vinegar, Worcestershire sauce, garlic powder, honey (if using), and salt. Whisk or stir for 30–60 seconds to combine and warm through. Taste and adjust salt or honey for balance. Keep warm on very low heat or transfer to a heatproof bowl.

Place the hot cooked wings into a large mixing bowl. Pour most of the buffalo sauce over the wings, reserving 2–3 tablespoons for serving.

Toss the wings vigorously for 20–30 seconds so the sauce evenly coats each piece. Use tongs or two spoons to lift and turn the wings while rotating the bowl. If you prefer saucier wings, add the reserved sauce.

Transfer sauced wings to a serving platter. Sprinkle chopped fresh parsley over the wings if using.

Serve immediately with ranch dressing and celery sticks on the side. Provide extra buffalo sauce if desired.

chicken wings (tips removed, drumettes and flats separated)

baking powder (aluminum-free)

Frank's RedHot (or other cayenne pepper sauce)

white distilled vinegar

Worcestershire sauce

honey (optional, for slight sweetness)

salt

ranch dressing

celery sticks (cut into 3–4 inch batons)

fresh parsley (chopped, optional)

neutral oil for frying (if deep-frying)

cooking spray or oil (for baking)

In a small bowl or jar combine red wine vinegar, Dijon mustard, minced garlic, minced shallot and lemon juice. Whisk to combine.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies. Season with salt and black pepper to taste. Set aside at room temperature.

Place halved or quartered potatoes in a pot, cover with cold water by 1 inch and add 1/2 teaspoon salt. Bring to a simmer and cook until tender when pierced (10–15 minutes depending on size). Drain and let cool slightly.

Cook potatoes

Place eggs in another small pot and cover with cold water. Bring to a gentle boil, then remove from heat and cover. Let sit 9 minutes for firm-yolk hard-boiled eggs. Drain and transfer to an ice bath to stop cooking. Peel and halve or quarter when cool.

Cook eggs

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch for 2–3 minutes until bright green and tender-crisp. Immediately transfer to the ice bath used for the eggs to stop cooking. Drain and pat dry.

Cook green beans

Cut tomatoes as needed (halves or wedges). Thinly slice the red onion. If potatoes are large, cut into bite-sized pieces. Toss the potatoes, green beans, tomatoes and sliced onion with a small amount (about 2 tablespoons) of the prepared dressing to lightly coat and season.

If using canned tuna, drain the tuna and break into large flakes with a fork. If using seared fresh tuna, slice into 1/2-inch thick slices. Reserve any flavorful oil from the can to add to the dressing if desired.

On a large platter or individual plates, arrange the mixed salad greens as a base. Spoon the dressed potatoes, green beans, and tomatoes over the greens in separate piles or sections for a classic Niçoise look.

Nestle flaked tuna (or sliced seared tuna) on the salad. Arrange halved hard-boiled eggs around the platter. Scatter Niçoise olives, anchovy fillets (if using), and capers over the top. Sprinkle chopped parsley for freshness.

Drizzle remaining dressing over the assembled salad to taste, or serve extra dressing on the side. Grind a little extra black pepper over the finished salad and serve immediately.

extra-virgin olive oil

red wine vinegar

Dijon mustard

garlic (minced)

shallot (finely minced)

fresh lemon juice

small new potatoes (or fingerlings), halved or quartered

green beans (trimmed)

ripe tomatoes (or cherry tomatoes halved)

mixed salad greens (butter lettuce, romaine or mesclun)

small red onion (thinly sliced)

Niçoise olives (or Kalamata), pitted

canned tuna in olive oil, drained (or fresh seared tuna, cooled and sliced)

anchovy fillets (optional)

capers (optional)

fresh parsley (chopped)

Preheat the oven to 375°F (190°C). In a bowl, toss the bread cubes with 2 tbs olive oil, minced garlic, 1 tsp kosher salt, and 1 tsp black pepper until evenly coated. Spread the cubes in a single layer on a baking sheet.

Prepare and toast

Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. If you prefer to pan-toast, heat a skillet over medium heat and cook the cubes, stirring frequently, until crisp and golden, about 8–10 minutes.

In a medium bowl, whisk together 1 tbs mayonnaise, 2 tbs Greek yogurt, minced garlic, chopped anchovy fillets (or 1 tbs anchovy paste), 1 tsp Dijon mustard, 2 tbs fresh lemon juice, and 1 tsp Worcestershire sauce until smooth.

Combine base ingredients

Slowly whisk in 3 tbs extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with 1 tsp salt and 1 tsp freshly ground black pepper. If the dressing is too thick, whisk in 1–2 tsp water or more lemon juice to reach desired consistency.

Emulsify

Prepare the lettuce: rinse and dry the romaine leaves thoroughly, then tear or chop into bite-sized pieces to measure about 3 cups. Place the lettuce in a large salad bowl.

Add the protein and cheese: Arrange or toss in the 2 cups cooked chicken breast and about 1 cup freshly grated Parmesan. If using, add the quartered hard-boiled egg.

Dress the salad: Add about half of the dressing to the bowl and toss gently to coat. Add additional dressing to taste; typically 3–4 tbs total is appropriate for 3 cups of lettuce and the chicken. Be careful not to overdress — you want a glossy coating, not pooling.

Finish with croutons and garnish: Sprinkle the cooled croutons over the salad and toss once gently. Top with extra shaved Parmesan and serve immediately with lemon wedges on the side for squeezing over individual portions.

Romaine lettuce

Cooked chicken breast, shredded or sliced

Parmesan cheese, freshly grated

Hard-boiled egg (optional), quartered

Day-old baguette or crusty bread, cut into 1/2-inch cubes

Olive oil

Garlic clove, minced

Kosher salt

Black pepper

Mayonnaise

Plain Greek yogurt (or extra mayo for richer dressing)

Anchovy fillets, finely chopped (or 1 tbs anchovy paste)

Fresh lemon juice

Extra-virgin olive oil

Freshly ground black pepper

Salt

Lemon wedges

Extra shaved Parmesan

In a large bowl or the bowl of a stand mixer, whisk together 2 1/2 cups of the flour, the instant yeast, sugar, and salt. In a separate measuring cup combine the warm water (about 105–115°F / 40–46°C) and warm milk. Add the warm liquids and the olive oil to the dry ingredients.

Activate and combine

Using a dough hook on low speed (or a wooden spoon), mix until ingredients are incorporated and a shaggy, slightly sticky dough forms, about 2–3 minutes. Add the softened butter and continue mixing.

Mix to form a shaggy dough

Gradually add the remaining ~3 1/2 cups of flour (or until dough pulls away from the bowl and is smooth but still slightly tacky). Knead on medium-low speed for 6–8 minutes by mixer, or 8–10 minutes by hand on a lightly floured surface, until the dough is elastic and passes a gentle windowpane test.

Knead

Lightly oil a large bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled, about 1 to 1 1/2 hours.

First rise

Punch down the dough gently to release air. Turn onto a lightly floured surface and divide dough into 12 equal pieces (about 110–125 g each depending on final weight). Roll each piece into a tight log about 12–14 inches long and 3/4–1 inch thick (adjust length for desired 'large' size). Place sticks on 2 parchment-lined baking sheets, spaced 1–2 inches apart.

Shape into large breadsticks

Cover loosely with lightly oiled plastic wrap or a kitchen towel and let rise again until puffy, 30–40 minutes. Meanwhile, preheat oven to 400°F (200°C) with a rack in the center.

Second rise

While the sticks are rising, whisk together the melted butter and minced garlic in a small bowl. Reserve about 1 tablespoon of the butter mixture for brushing after baking.

Prepare butter-garlic topping

Brush the tops of the risen breadsticks generously with most of the garlic-butter mixture. Sprinkle evenly with grated Parmesan, dried Italian seasoning, cracked black pepper, and the coarse sea salt.

Brush and season

Bake in the preheated 400°F (200°C) oven for 14–18 minutes, rotating pans halfway through, until the breadsticks are golden brown on top and sound hollow when tapped on the bottom. Baking time will vary slightly depending on thickness — thicker sticks may need an extra 2–4 minutes.

Bake

Remove from oven and immediately brush with the reserved tablespoon of garlic-butter. If using, sprinkle chopped fresh parsley over the hot sticks for color.

Finish

Transfer breadsticks to a wire rack for a few minutes to set. Serve warm with marinara or pizza sauce for dipping, if desired.

instant yeast

granulated sugar

fine salt

warm water

warm whole milk

unsalted butter (softened)

unsalted butter (melted)

garlic (fresh, minced)

coarse sea salt or flaky salt

cracked black pepper

optional: chopped fresh parsley

marinara or pizza sauce

Warm the water to about 105–115°F (40–46°C). Pour warm water into a medium bowl, sprinkle the sugar and instant yeast over the surface, stir briefly, and let sit 3–5 minutes until foamy. Add 1 tablespoon olive oil to the activated yeast.

Activate yeast and combine liquids

In a large bowl or the bowl of a stand mixer, whisk together the flour and salt until evenly combined.

Mix dry ingredients

Add the foamy yeast mixture and the remaining 1 tablespoon olive oil to the flour. Mix with a wooden spoon or with the dough hook on low speed until a shaggy dough forms, about 2 minutes. If dough feels very dry, add up to 1–2 tablespoons warm water; if too sticky, add up to 1–2 tablespoons flour.

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