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

Preheat oven to 425°F (220°C). Scrub the russet potatoes under running water to remove dirt and dry thoroughly with a towel.

Preheat and wash

Prick each potato several times with a fork. Rub the skins with 2 tbs olive oil, then sprinkle with 1 tsp coarse salt and 1/2 tsp black pepper. Place potatoes directly on an oven rack or on a baking sheet and roast until skin is crisp and an instant-read thermometer inserted into the center reads 205°F (about 45–60 minutes depending on size).

Season and roast whole potatoes

Remove potatoes from oven and let cool until they are safe to handle but still warm, about 10–15 minutes. Using a sharp chef's knife, cut each potato lengthwise in half.

Cool and halve

Carefully scoop out most of the soft potato flesh from each half, leaving about 1/4 inch (6 mm) of potato attached to the skin to create sturdy shells. Reserve the scooped potato for another use or mash later.

Scoop flesh

Increase oven temperature to 450°F (230°C). Brush the interior of each potato skin with melted butter (about 3 tbs total) and sprinkle the insides lightly with garlic powder (1/2 tsp) and smoked paprika (1/2 tsp) if using. Arrange the skins cut-side down on a baking sheet. If desired, prick the bottoms once to avoid sogginess.

Prepare skins for baking

Bake the skins cut-side down for 10 minutes, then flip them cut-side up and bake an additional 8–10 minutes until the edges are crisp and golden.

Bake until crisp

While skins are crisping, cook the bacon until very crisp. For best results, lay bacon slices on a rimmed baking sheet and bake at 400°F (200°C) for 15–18 minutes, or pan-fry over medium heat until crisp. Transfer to paper towels to drain, then chop into small pieces.

Cook bacon

Remove skins from oven. Turn them cut-side up if they are not already. Sprinkle about 2–3 tablespoons of shredded cheddar into each skin (total ~2.5 cups across all skins), then evenly distribute the chopped bacon over the cheese.

Fill and top

Return the loaded skins to the oven and bake at 450°F (230°C) for 5–7 minutes, or until cheese melts and is bubbly. For a lightly browned top, switch oven to broil on high for 1 minute—watch carefully to avoid burning.

Melt cheese

Remove potato skins from oven. Garnish with thinly sliced green onions (4 stalks) and optional snipped chives (2 tbs). Serve immediately with sour cream (1 cup) on the side for dipping or dolloping on top.

large russet potatoes

olive oil

coarse salt (kosher or sea salt)

freshly ground black pepper

sharp cheddar cheese, shredded

bacon

green onions (scallions), thinly sliced

butter, melted

garlic powder

smoked paprika (optional)

sour cream

chives, finely snipped (optional)

If using a block of mozzarella, trim and cut into 12 sticks approximately 3 inches long by 1/2 inch wide and 1/2 inch high. Pat dry with paper towels to remove excess moisture. Place sticks on a tray lined with parchment.

Cut and portion

Optional: For extra security to prevent cheese leak, place cut sticks on a parchment-lined tray, cover loosely with plastic wrap and freeze for 30–45 minutes until very firm but not rock solid.

Place the flour in a shallow bowl and season with 1/4 tsp salt and 1/4 tsp pepper (from the measured amounts).

In a second shallow bowl, whisk together the eggs and milk until homogeneous.

In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, onion powder, remaining salt and pepper. Mix thoroughly.

Working one at a time, dredge a cold or frozen mozzarella stick in the seasoned flour, shaking off excess.

Dip the floured stick into the egg wash, letting excess drip off, then coat completely in the breadcrumb mixture, pressing firmly so crumbs adhere.

For a double-coat (recommended to reduce cheese leakage), return the breaded stick to the egg wash and then again to the breadcrumbs for a second coating. Place finished sticks on a parchment-lined tray.

Once all sticks are breaded, freeze them uncovered or lightly covered for at least 1 hour (or up to overnight). Freezing helps keep the cheese from melting out during frying.

Pour oil into a deep, heavy-bottomed pot to a depth of about 2–3 inches (about 3–4 cups depending on pot). Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown within ~30 seconds.

Fry the frozen mozzarella sticks in batches of 3–4, being careful not to overcrowd the pot. Fry for 1 minute to 1 minute 30 seconds, turning once, until golden brown and crisp. Do not over-fry — the sticks are frozen and cook quickly; the goal is golden crust without having the cheese push through.

Using a slotted spoon, transfer the fried sticks to a plate lined with paper towels to drain. If desired, finish with a light pinch of salt while hot.

Warm the marinara sauce if needed (microwave or stovetop) and stir in chopped fresh basil if using.

Serve the mozzarella sticks immediately while hot and crisp with the warm marinara for dipping.

Low-moisture part-skim mozzarella block

Mozzarella sticks (pre-cut) or cut into sticks 3" x 1/2" x 1/2"

All-purpose flour

Fine dry breadcrumbs (or panko for extra crisp)

Grated Parmesan cheese

Dried Italian seasoning

Garlic powder

Onion powder

Salt

Black pepper

Large eggs

Whole milk

Plastic wrap or parchment

Vegetable oil (for deep frying) or canola oil

Marinara sauce (store-bought or homemade)

Fresh basil (optional, chopped)

Pat the chicken wings dry thoroughly with paper towels. If whole wings are used, separate into drummettes and wingettes and discard wing tips or save for stock.

Prep wings

In a large bowl, combine baking powder, kosher salt, black pepper, garlic powder, and paprika. Add the dry wings and toss until they are evenly coated. The baking powder helps crisp the skin when baked or fried.

Coat wings

Place the coated wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes if time allows. This helps dry the skin for extra crispiness.

Rest

Preheat oven to 425°F (220°C). Toss the wings lightly with 1 tbsp neutral oil to help browning. Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, leaving space between pieces. Bake for 35–45 minutes, flipping once at about 25 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C) and skin is crisp.

Cook - Oven method (recommended)

Heat oil in a deep fryer or large heavy pot to 375°F (190°C). Pat wings dry again. Fry wings in batches for 8–10 minutes until browned and crisp and internal temperature is 165°F (74°C). Drain on paper towels.

Alternative - Frying method

While wings are cooking, melt the butter in a small saucepan over low heat. Add the hot sauce, apple cider vinegar, Worcestershire sauce, honey (if using), and salt. Stir constantly until the butter is fully incorporated and sauce is smooth and warm, about 2–3 minutes. Do not boil. Taste and adjust seasoning or heat.

Make sauce

When wings are hot and cooked, transfer them to a large clean bowl. Pour the warm buffalo sauce over the wings and toss with tongs until each wing is evenly coated. For extra saucy wings, reserve a few tablespoons of sauce to drizzle when serving.

Combine wings and sauce

Pour ranch dressing into a small bowl for dipping. Trim celery into sticks about 3–4 inches long and arrange on the serving platter.

Prepare accompaniments

Transfer sauced wings to a platter, sprinkle with chopped parsley if using, and serve immediately with ranch dressing and celery sticks on the side.

Serve

chicken wings (drummettes + wingettes)

baking powder (aluminum-free)

kosher salt

paprika

neutral oil (for tossing / oven or fryer use)

unsalted butter

hot sauce (Frank's RedHot or similar)

apple cider vinegar

Worcestershire sauce

honey or light brown sugar (optional, for slight sweetness)

salt

store-bought or homemade ranch dressing

celery sticks

fresh parsley (optional, chopped)

In a large mixing bowl or the bowl of a stand mixer, combine 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp fine salt. Stir briefly to distribute the dry ingredients.

Make the dough

Add 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbsp olive oil to the dry mix. If using a stand mixer, use the dough hook on low speed until a shaggy dough forms, about 2 minutes. If mixing by hand, use a wooden spoon until combined.

Knead the dough until smooth and elastic, about 6–8 minutes in a stand mixer or 8–10 minutes by hand on a lightly floured surface. If the dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

Knead the dough

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

First rise

Punch the dough down gently and transfer to a lightly floured surface. For 6 large breadsticks: divide into 6 equal portions (about 140–150 g each). For 12 smaller breadsticks: divide into 12 portions (about 70–75 g each). Roll each portion into a log about 8–10 inches long and about 1 inch thick for smaller or 1.5–2 inches for larger sticks. Place sticks on a baking sheet lined with parchment leaving 1" between each. For a braided/knotted basket look, you may twist or knot some sticks.

Shape breadsticks

Cover the shaped breadsticks lightly with plastic wrap or a clean towel and let them rise for 20–30 minutes until slightly puffy.

Second rise

Preheat oven to 400°F (205°C). In a small bowl, mix 2 tbsp melted butter (optional) with 1 tsp garlic powder and 1 tsp dried parsley. If using olive oil instead of butter, combine 1 tbsp olive oil with the same seasonings. Have 2 tbsp grated Parmesan ready if using, and 1/2 tsp coarse sea salt.

Preheat oven and prepare topping

Brush the tops of the risen breadsticks with the butter or olive oil mixture. Sprinkle with grated Parmesan (if using) and a light pinch of coarse sea salt. Bake in the preheated oven for 12–16 minutes for smaller sticks, or 15–20 minutes for larger sticks, until golden brown on top and hollow-sounding when tapped. Rotate the pan halfway through if your oven has hot spots.

Bake

Remove from oven and brush once more with a little melted butter or olive oil if desired. Transfer to a wire rack to cool for 5 minutes. Serve warm or at room temperature arranged in a basket.

Finish

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1/4 cup finely minced yellow onion and sauté until translucent, about 3–4 minutes. Add 1 minced clove garlic and cook 30–45 seconds more until fragrant, taking care not to brown.

Sauté aromatics

Stir in 14 oz crushed tomatoes and 1 tbsp tomato paste until combined. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar (optional), 3/4 tsp salt, 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if using. Bring to a gentle simmer.

Build the sauce

Reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning — add a pinch more salt or sugar if needed. If the sauce is too acidic, add a small extra pinch of sugar.

Simmer and adjust

Remove from heat and stir in torn fresh basil leaves if using. Transfer sauce to a small serving bowl. Keep warm until serving alongside the breadsticks.

Finish and serve

all-purpose flour

instant yeast

granulated sugar

fine salt

warm water

olive oil (plus extra for brushing)

unsalted butter, melted (optional for brushing)

dried parsley

coarse sea salt or flaky salt

parmesan cheese, finely grated (optional)

yellow onion, finely minced

garlic, minced

crushed tomatoes (canned), or tomato passata

tomato paste

dried oregano

dried basil

sugar (optional, to balance acidity)

black pepper, freshly ground

red pepper flakes (optional)

fresh basil leaves (optional, for serving)

Laver les pommes de terre. Dans une casserole, couvrir avec de l'eau froide salée, porter à ébullition et cuire 12–15 minutes jusqu'à ce qu'elles soient tendres (la lame d'un couteau entre facilement). Égoutter, laisser tiédir, puis couper en moitiés ou en quartiers selon la taille.

Cuire les pommes de terre

Placer les œufs dans une petite casserole, couvrir d'eau froide, porter à ébullition puis laisser frémir 9 minutes pour des œufs durs. Transférer immédiatement dans un bain d'eau glacée 5 minutes. Écaler et couper en deux.

Cuire les œufs durs

Porter une grande casserole d'eau salée à ébullition. Ajouter les haricots verts et cuire 3–4 minutes jusqu'à ce qu'ils soient tendres mais encore croquants. Préparer un grand bol d'eau glacée et y plonger les haricots pour arrêter la cuisson et fixer la couleur. Égoutter et réserver.

Blanchir les haricots verts

Couper les tomates en quartiers, émincer le poivron et le concombre si utilisés, et émincer finement l'oignon rouge. Rincer et essorer la salade.

Dans un bol moyen, fouetter la moutarde de Dijon avec le vinaigre de vin rouge (ou le jus de citron) et l'ail haché. Ajouter lentement l'huile d'olive en filet en fouettant constamment pour émulsionner. Assaisonner avec le sel et le poivre, goûter et ajuster l'assaisonnement.

Dans un grand saladier, disposer la salade essorée comme base. Ajouter les pommes de terre tiédies, les haricots verts refroidis, les quartiers de tomates, le poivron, le concombre et l'oignon rouge.

Émietter le thon égoutté en morceaux de taille moyenne et répartir sur la salade. Ajouter les œufs durs coupés en deux, les olives et les câpres si utilisés. Disposer éventuellement quelques filets d'anchois sur le dessus.

Verser la vinaigrette sur la salade au moment de servir (environ 3–4 tbs, ou selon le goût) et mélanger délicatement pour enrober les ingrédients. Parsemer de persil plat ciselé.

Goûter et rectifier l'assaisonnement avec un peu plus de sel, de poivre ou de vinaigre si nécessaire. Servir immédiatement ou laisser reposer 10 minutes pour que les saveurs se mêlent.

pommes de terre nouvelles (type Charlotte ou Yukon Gold)

haricots verts fins

tomates (prunes ou tomates cocktail), coupées en quartiers

poivron rouge (facultatif), émincé

concombre (facultatif), coupé en demi-rondelles

salade romaine ou mesclun

oignon rouge finement émincé

filets de thon en conserve (dans l'huile de préférence), égouttés

filets d'anchois (optionnel, pour servir)

œufs

olives noires de Nice ou Kalamata, dénoyautées

câpres (facultatif)

persil plat frais, grossièrement ciselé

huile d'olive extra vierge

vinaigre de vin rouge ou jus de citron

moutarde de Dijon

ail (écrasé ou très finement haché)

poivre noir fraîchement moulu

Préchauffez le four à 200°C (400°F). Mélangez les cubes de pain avec 3 c. à soupe d'huile d'olive, l'ail émincé, 1 tsp de sel et 1/2 tsp de poivre dans un grand bol jusqu'à ce qu'ils soient bien enrobés. Étalez en une seule couche sur une plaque recouverte de papier sulfurisé. Enfournez 10–12 minutes, en remuant à mi-cuisson, jusqu'à ce qu'ils soient dorés et croustillants. Laissez refroidir.

Préparer et cuire

Dans un petit bol, mélangez 1 c. à soupe d'huile d'olive, 1 c. à soupe de jus de citron, 1/2 tsp de moutarde de Dijon, 1/2 tsp d'ail en poudre, 3/4 tsp de sel et 1/2 tsp de poivre. Enduisez les poitrines de poulet de cette marinade et laissez reposer 15–30 minutes au réfrigérateur (ou 5–10 minutes à température ambiante si pressé).

Mariner

Chauffez une poêle antiadhésive à feu moyen-élevé. Faites cuire les poitrines 5–7 minutes de chaque côté (selon l'épaisseur) jusqu'à ce que la température interne atteigne 74°C (165°F). Retirez de la poêle et laissez reposer 5 minutes, puis tranchez en lanières fines.

Cuire

Dans un bol moyen, fouettez le jaune d'œuf (ou la mayonnaise), les filets d'anchois hachés, l'ail écrasé, 2 c. à soupe de jus de citron et 1/2 tsp de moutarde de Dijon jusqu'à obtenir un mélange homogène. En fouettant continuellement, incorporez lentement 6 c. à soupe d'huile d'olive pour émulsionner la vinaigrette. Ajoutez 2 c. à soupe de parmesan râpé, 1/2 tsp de sel et 1/4 tsp de poivre. Goûtez et rectifiez l'assaisonnement (plus de citron ou sel si nécessaire).

Émulsionner la sauce

Si vous préférez ne pas utiliser de jaune d'œuf cru, remplacez-le par 1 c. à soupe de mayonnaise et procédez de la même manière.

Option sans cru

Lavez et essorez la laitue romaine, puis coupez-la en morceaux de taille bouchée. Dans un grand saladier, déposez la laitue, ajoutez la moitié des croûtons, la moitié du parmesan en copeaux et la moitié du poulet tranché.

Versez 2–3 c. à soupe de vinaigrette sur la salade et mélangez délicatement pour enrober uniformément. Goûtez et ajoutez plus de vinaigrette si désiré (environ 4–6 c. à soupe au total pour 2 têtes).

Répartissez la salade dans 4 assiettes, garnissez du reste de poulet, croûtons et parmesan en copeaux. Ajoutez les œufs de caille coupés en deux si utilisés. Servez immédiatement.