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

Loaded Potato Skins

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

Buffalo Chicken Wings

Crispy breaded mozzarella sticks served with marinara sauce.

Mozzarella Sticks

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 under running water to remove dirt; pat dry with a towel.

Preheat and wash

Prick each potato a few times with a fork. Rub each potato with about half of the olive oil (about 1 tbs total used on skins) and sprinkle with 1 tsp kosher salt. Place potatoes directly on the oven rack or on a rimmed baking sheet and bake for 45–60 minutes, until skins are crisp and a skewer slides into the center easily. Cooking time depends on potato size.

Bake potatoes

Remove potatoes from the oven and let cool until they are cool enough to handle, about 10–15 minutes. Reduce oven temperature to 400°F (200°C). Cut each potato in half lengthwise and scoop out the flesh, leaving about a 1/4-inch (6 mm) shell of potato attached to the skin. Reserve scooped potato for another use.

Cool and halve

Brush the inside and outside of each potato skin with the melted butter and the remaining 1 tbs olive oil. Sprinkle garlic powder, paprika, remaining 1/2 tsp kosher salt and 1/2 tsp black pepper evenly over skins. Arrange skins cut-side up on a baking sheet lined with foil or parchment. Bake at 400°F (200°C) for 10 minutes, then flip skins cut-side down and bake another 8–10 minutes until edges are crisp.

Season skins and crisp

While skins are crisping, cook the bacon until crisp. For best texture, lay bacon on a rimmed baking sheet and bake at 400°F (200°C) for 12–18 minutes, turning once, until golden and crisp. Alternatively, cook in a skillet over medium heat until crisp. Transfer bacon to paper towels to drain, then chop into small pieces.

Cook bacon

Remove potato skins from the oven (cut-side down crisping step complete). Flip skins cut-side up and divide shredded cheddar evenly among the skins, about 2–3 tablespoons per skin (total ~2 cups). Sprinkle chopped bacon evenly over the cheese. Return to oven and bake 5–7 minutes, or until cheese is melted and bubbly.

Fill and bake with cheese

Remove baked potato skins from the oven. Sprinkle sliced green onions over the hot skins. Serve immediately with sour cream on the side or dotted on top of each skin. Optionally garnish with an extra pinch of paprika or chopped chives. Serve hot.

Garnish and serve

russet potatoes (medium)

kosher salt

black pepper

olive oil

sharp cheddar cheese, shredded

bacon

green onions (scallions), thinly sliced

sour cream

unsalted butter, melted

garlic powder

paprika (smoked or sweet)

Pat the split chicken wings thoroughly dry with paper towels. Place wings in a large bowl or on a rimmed baking sheet. Sprinkle baking powder, kosher salt, black pepper, and garlic powder evenly over the wings. Toss or rub so each piece is evenly coated. Let rest 15–30 minutes in the refrigerator to help the skin dry and crisp.

Pat dry and season

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (approximately 3–4 cups depending on vessel). Heat oil to 350°F (175°C). Use a thermometer to monitor temperature.

Heat oil

Working in batches (do not overcrowd), lower wings into the hot oil and fry for 6–7 minutes until the skin is set and pale golden. Remove to a wire rack or paper towel-lined sheet. Allow oil to return to 375°F (190°C) for the second fry.

First fry (optional for extra-crisp)

For crispier wings: fry the pre-fried wings again at 375°F (190°C) for 2–3 minutes until deep golden brown and crisp. For a single-fry method: fry wings at 350°F (175°C) for 10–12 minutes until internal temperature reaches 165°F (74°C) and skin is crisp. Transfer cooked wings to a clean wire rack or paper towel-lined sheet and let rest 2–3 minutes.

Second fry (or single fry alternative)

In a small saucepan over low heat, melt the unsalted butter. Once melted, whisk in the hot sauce, white vinegar, Worcestershire sauce, and honey (or sugar). Taste and add cayenne if you want more heat. Warm just until the sauce is uniformly combined and slightly thickened, about 1–2 minutes; do not boil. Season with a pinch of salt if needed.

Make sauce

Place the hot fried wings in a large bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly so each wing is evenly coated. Serve immediately so the sauce remains glossy and hot.

Toss wings in sauce

In a medium bowl, whisk together mayonnaise, buttermilk, and sour cream (if using) until smooth. Stir in chopped chives, parsley, dried dill, garlic powder, onion powder, lemon juice, kosher salt, and black pepper. Adjust consistency with extra buttermilk (a tablespoon at a time) if you prefer thinner dressing. Chill at least 15 minutes to let flavors meld.

Make ranch

Arrange sauced wings on a platter with celery and carrot sticks. Garnish with extra chopped parsley or chives if desired. Serve immediately with chilled ranch dressing on the side.

whole chicken wings (split into flats and drumettes)

baking powder (aluminum-free)

ground black pepper

neutral oil for frying (vegetable, canola, or peanut)

unsalted butter

hot sauce (Frank's RedHot or similar)

distilled white vinegar

Worcestershire sauce

honey or granulated sugar

cayenne pepper (optional, for extra heat)

salt (to taste)

mayonnaise

buttermilk

sour cream (optional, for thicker ranch)

fresh chives, finely chopped

fresh parsley, finely chopped

dried dill

onion powder

lemon juice

celery sticks

carrot sticks

extra chopped parsley or chives (optional garnish)

Cut the 16 oz block of low-moisture mozzarella into 12–16 sticks about 3/4" x 3/4" x 3" (adjust size for even frying). Pat pieces dry with paper towels to remove surface moisture.

Prepare the cheese

Place the flour in a shallow bowl. In a second bowl, whisk together 3 eggs and 3 tablespoons milk until smooth. In a third bowl, combine 2 cups breadcrumbs, 1 tablespoon grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 2 teaspoons cornstarch (if using).

Set up breading stations

Lightly coat each mozzarella stick in flour, shaking off excess. This helps the egg adhere.

First coating (dry)

Dip the floured sticks into the egg mixture, fully coating each stick. Let excess egg drip back into the bowl.

Egg wash

Roll each egg-coated stick in the breadcrumb mixture, pressing gently so crumbs adhere. For a sturdier crust (great to prevent leaks), return coated sticks to the egg wash briefly and re-dredge in breadcrumbs to double-coat. Place finished sticks on a baking sheet lined with parchment and freeze for at least 30 minutes (ideally 1 hour) to firm up — this prevents cheese from melting out during frying.

Breadcrumb coating and double-coat

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of 1½"–2". Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–45 seconds.

Fry the frozen breaded mozzarella sticks in batches of 3–4, without overcrowding, for 1 to 1½ minutes per side until golden brown. Use a slotted spoon or spatula to turn carefully. Do not fry for longer than necessary — short, hot frying melts the exterior and crisps it while keeping cheese inside.

Fry in batches

Transfer fried sticks to a wire rack set over a baking sheet or paper towels to drain. Let rest 1–2 minutes (cheese remains hot). If making ahead, keep warm in a 200°F (95°C) oven on a wire rack for up to 15–20 minutes.

Drain and rest

Ensure cheese is fully frozen before frying and oil is at correct temperature to prevent the coating from absorbing excess oil or the cheese from leaking.

Safety note

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Add 14 oz crushed tomatoes and 1 tablespoon tomato paste, stirring to combine. Bring to a low simmer.

Stir in 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon granulated sugar (optional, to balance acidity). Simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning.

Remove from heat and stir in 4 fresh basil leaves (optional). Keep warm until serving.

low-moisture part-skim mozzarella cheese

all-purpose flour

fine dry breadcrumbs (Panko or Italian-style)

grated Parmesan cheese

large eggs

whole milk

dried Italian seasoning

freshly ground black pepper

vegetable oil (for frying)

cornstarch (optional - for extra adhesion)

garlic cloves, minced

crushed tomatoes (canned)

tomato paste

dried oregano

granulated sugar (optional)

salt

fresh basil leaves (optional)

In a large mixing bowl combine 3 cups flour, 1 tsp instant yeast, 1 tsp sugar and 1 tsp fine salt. Whisk to distribute. Make a well and add 1 cup warm water (about 105–115°F/40–46°C) and 2 tbs olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Prepare dough

Turn dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and elastic. If using a stand mixer, knead 4–5 minutes on medium-low with the dough hook. Add up to 2 tbs more flour only if dough is too sticky.

Knead

Lightly oil a clean bowl with 1 tbs olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

First rise

Punch the dough down gently and transfer to a lightly floured surface. Divide into 12 equal pieces (about 1.75 oz / 50 g each). Roll each piece into a 7–8 inch long thin rope about 1/2 inch thick. Place on a parchment-lined baking sheet leaving 1 inch between sticks.

Shape breadsticks

Cover the shaped sticks loosely with plastic wrap or a clean towel and let rise 20–30 minutes until slightly puffy.

Second rise

Preheat oven to 400°F (200°C). Position a rack in the center of the oven.

Preheat oven

In a small bowl combine 2 tbs melted butter, 1 tsp minced garlic, 2 tbs grated Parmesan and 1 tsp dried Italian seasoning. Brush the tops of the risen breadsticks with half of the butter mixture. Sprinkle lightly with 1/2 tsp coarse salt. Bake for 12–14 minutes or until golden-brown and cooked through.

Season and bake

Brush hot breadsticks with the remaining butter mixture as soon as they come out of the oven for extra flavor. Serve warm.

Finish

Heat 1 tbs olive oil in a medium saucepan over medium heat. Add 1/4 cup finely minced onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sauté aromatics

Stir in 1 tbs tomato paste and cook 1 minute to deepen flavor. Add 14 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp sugar, 3/4 tsp salt and 1/4 tsp black pepper. Stir to combine.

Build sauce

Add 2 tbs water or stock if you prefer a slightly thinner dipping consistency. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld.

Adjust consistency and simmer

Taste and adjust seasoning as needed (more salt, sugar or red pepper flakes to preference). Stir in 1 tbs finely chopped fresh parsley if using. Remove from heat and let cool slightly before serving warm alongside breadsticks.

Finish and taste

instant yeast

granulated sugar

fine salt

warm water

olive oil (plus 1 tbs for brushing)

unsalted butter (melted, for brushing)

garlic (minced)

coarse salt or flaky sea salt

canned crushed tomatoes

yellow onion (finely minced)

dried basil

red pepper flakes

water (or low-sodium chicken/vegetable stock)

fresh parsley (finely chopped, optional)

Placez les pommes de terre nouvelles coupées dans une casserole, couvrez d'eau froide salée et portez à ébullition. Laissez mijoter 10–12 minutes jusqu'à ce qu'elles soient tendres quand on les pique avec la pointe d'un couteau. Égouttez et laissez tiédir.

Cuire les pommes de terre

Pendant que les pommes de terre cuisent, portez une autre casserole d'eau salée à ébullition. Ajoutez les haricots verts et faites cuire 3–4 minutes (ou les petits pois 2–3 minutes) jusqu'à ce qu'ils soient tendres mais encore croquants. Égouttez et plongez immédiatement dans un bol d'eau glacée pour arrêter la cuisson et conserver la couleur. Égouttez à nouveau.

Cuire les haricots ou petits pois

Placez les œufs dans une petite casserole, couvrez d'eau froide, portez à ébullition douce puis baissez le feu et laissez cuire 9–10 minutes pour des oeufs durs fermes. Transférez dans l'eau glacée 5 minutes, puis écalez et coupez en quartiers.

Cuire les oeufs

Dans un bol moyen, fouettez la moutarde de Dijon avec le vinaigre de vin rouge et le jus de citron (si utilisé). Ajoutez l'ail haché puis incorporez lentement l'huile d'olive en fouettant jusqu'à émulsion. Assaisonnez avec le sel et le poivre. Goûtez et rectifiez l'assaisonnement.

Dans un grand saladier, disposez la laitue ou le mesclun. Ajoutez les pommes de terre tiédies, les haricots verts glacés, les tomates cerises, le concombre, le poivron et l'oignon rouge.

Émiettez le thon égoutté en morceaux sur la salade. Répartissez les quartiers d'œufs durs, les olives et les filets d'anchois si vous en utilisez.

Versez la vinaigrette sur la salade (commencez par la moitié), puis mélangez délicatement avec deux grandes cuillères pour enrober sans écraser les ingrédients. Ajoutez progressivement plus de vinaigrette selon votre goût.

Saupoudrez les herbes fraîches hachées et le zeste de citron. Ajustez sel et poivre si nécessaire. Servez immédiatement.

petit pois ou haricots verts (trimmed)

pommes de terre nouvelles (new potatoes), halved or quartered

tomates cerises, halved

poivron rouge, épépiné et en lanières (optional)

concombre, tranché ou en demi-lunes

oignon rouge, finement tranché

laitue romaine ou mélange mesclun

oeufs durs, pelés et coupés en quartiers

filets d'anchois (optional)

thon en conserve (dans l'huile ou l'eau), égoutté

olives noires de Nice ou Kalamata, dénoyautées

huile d'olive extra vierge

vinaigre de vin rouge

moutarde de Dijon

ail, haché finement

jus de citron (facultatif)

poivre noir fraîchement moulu

herbes fraîches (persil plat ou basilic), hachées

zeste de citron (optionnel)

Dans un bol, mélanger 1 cuillère à soupe d'huile d'olive, 1 cuillère à soupe de jus de citron, 1/2 tsp de moutarde de Dijon, 1 gousse d'ail hachée, 1/2 tsp de sel et 1/2 tsp de poivre. Réserver.

Préparer la marinade

Placer les poitrines de poulet sur une planche, les badigeonner avec la marinade et laisser reposer 15–30 minutes à température ambiante (ou jusqu'à 2 heures au réfrigérateur).

Mariner le poulet

Chauffer une poêle à feu moyen-élevé avec un filet d'huile. Saisir les poitrines 4–5 minutes de chaque côté ou jusqu'à ce qu'elles soient bien dorées et cuites à cœur (température interne 74 °C). Laisser reposer 5 minutes, puis trancher en lanières épaisses.

Cuisson du poulet

Couper le pain en dés d'environ 1,5 cm. Dans un grand bol, mélanger les dés de pain avec 3 tbs d'huile d'olive, 1 gousse d'ail écrasée, 1/4 tsp de sel et 1/4 tsp de poivre.

Préparer le pain

Étaler les croûtons sur une plaque recouverte de papier cuisson en une seule couche. Cuire au four préchauffé à 200 °C pendant 8–12 minutes, en remuant à mi-cuisson, jusqu'à ce qu'ils soient dorés et croustillants. Laisser refroidir.

Cuire les croûtons

Dans un bol, fouetter 1/2 cup de mayonnaise avec 1/4 cup de yaourt nature, 4 filets d'anchois hachés, 1/4 cup de parmesan râpé, 1 cuillère à soupe de jus de citron, 1/2 tsp de moutarde, 1 gousse d'ail hachée. Incorporer doucement 2 tbs d'huile d'olive en fouettant pour obtenir une texture crémeuse. Assaisonner avec 1/2 tsp de poivre et 1/4 tsp de sel; goûter et ajuster.

Émulsionner la sauce

Couper ou déchirer les coeurs de romaine en morceaux de taille bouchée, rincer et bien égoutter (idéalement dans une essoreuse). Placer la laitue dans un grand saladier.

Préparer la laitue

Ajouter environ la moitié de la vinaigrette sur la laitue et mélanger délicatement pour enrober les feuilles (ajouter plus si nécessaire, à votre goût). Ajouter la moitié des copeaux de parmesan, la moitié des croûtons et les tranches de poulet. Mélanger légèrement.

Assembler la salade

Répartir la salade dans 2–4 assiettes, garnir du reste des croûtons et des copeaux de parmesan. Poivrer fraîchement au goût et servir immédiatement.