Crispy breaded mozzarella sticks served with marinara sauce.

Mozzarella Sticks

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

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

Breadsticks & Sauce

Slice the mozzarella block into 12 uniform sticks about 3/4-inch by 3/4-inch by 3-3.5 inches long. Pat dry with paper towels to remove excess moisture. Place on a tray and freeze for at least 30 minutes (this helps prevent melting too fast during frying).

Prepare the cheese

Place the flour in a shallow bowl. In a second bowl, whisk together the eggs and 2 tablespoons milk until combined. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, 1 tsp salt, and 1/2 tsp black pepper. In a small bowl, whisk cornstarch with cold water to make a thin slurry and add to the egg mixture (this helps the coating adhere).

Set up breading stations

One at a time: dredge a frozen mozzarella stick in flour, shaking off excess; dip into the egg/cornstarch mixture, allowing excess to drip back into the bowl; press firmly into the breadcrumb mixture to coat completely. For best results, repeat the egg and breadcrumb dip one more time to create a double coating (flour → egg → crumbs → egg → crumbs). Place breaded sticks on a parchment-lined tray and return to the freezer for another 20–30 minutes to set the coating.

Bread the sticks (double coat)

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1 to 1.5 inches (about 1 cup). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb—if it sizzles and browns within 30–45 seconds, the oil is ready.

Heat oil

Working in batches (do not overcrowd), carefully lower frozen breaded sticks into the hot oil using tongs. Fry for about 1 to 1.5 minutes per batch, turning once, until golden brown. The coating should crisp quickly; do not overcook or the cheese will melt through. Remove with a slotted spoon or tongs and transfer to a paper towel-lined plate to drain. If using an oven to keep warm, place finished sticks on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes.

Fry the sticks

Serve immediately while hot and the cheese is gooey, with the warm marinara sauce for dipping.

Serve

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant but not browned.

Stir in the crushed tomatoes and tomato paste. Add dried oregano, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes, stirring occasionally to thicken and develop flavor.

Taste and adjust seasoning. Stir in chopped fresh basil if using, then remove from heat. Keep warm until ready to serve.

low-moisture part-skim mozzarella cheese

all-purpose flour

large eggs

milk

plain breadcrumbs (fine or panko for crunch)

grated Parmesan cheese

dried Italian seasoning

garlic powder

salt

black pepper

vegetable oil (for frying)

cornstarch

cold water

olive oil

minced garlic

crushed tomatoes (canned)

tomato paste

dried oregano

sugar

fresh basil (optional, chopped)

Preheat oven to 400°F (200°C). Scrub the potatoes well and pat dry. Prick each potato a few times with a fork. Rub each potato all over with olive oil and sprinkle with kosher salt and black pepper. Place potatoes directly on a baking rack set over a rimmed baking sheet and bake until tender when pierced with a fork, about 50–60 minutes depending on size.

Prepare and bake potatoes

Remove potatoes from the oven and let cool until they are comfortable to handle, about 15–20 minutes. Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to create sturdy shells. Reserve scooped potato for another use (mashed potatoes) or discard.

Cool and hollow

Turn oven to broil (or increase to 450°F/230°C if your broiler isn’t strong). Brush the inside and edges of each potato shell lightly with melted butter (or a little olive oil). Place shells cut-side down on a baking sheet lined with foil. Broil or bake at high heat until edges are crisp and skins start to blister and brown, about 5–8 minutes. Flip skins cut-side up and season lightly with a pinch of additional salt.

Crisp the skins

While potatoes are cooling, cook the bacon. In a large skillet over medium heat, cook bacon strips until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain, then crumble or chop into small pieces.

Cook bacon

Reduce oven temperature to 425°F (220°C) if you had broiled. Arrange potato shells cut-side up on the baking sheet. Evenly divide the shredded cheddar among the potato shells, placing cheese inside each skin. Sprinkle crumbled bacon over the cheese.

Fill and cheese

Return the filled potato skins to the oven and bake until cheese is melted and bubbly, about 6–8 minutes. If you prefer browned cheese, switch to broil for the last 1–2 minutes—watch carefully to avoid burning. Remove from oven and immediately sprinkle sliced green onions over the hot tops so they soften slightly but remain bright.

Melt and finish

Arrange loaded potato skins on a platter. Serve with small bowls of sour cream and optional chopped chives or extra green onions for garnish. For best texture, serve hot so skins remain crispy. Yield: about 12 potato skins (2 halves per potato).

russet potatoes (medium)

kosher salt

freshly ground black pepper

sharp cheddar cheese, shredded

bacon strips

green onions (scallions), thinly sliced

butter, melted (optional, for brushing)

sour cream

chopped fresh chives or extra green onions (optional)

Pat the chicken wings dry thoroughly with paper towels. Dry wings crisp better and allow the baking powder coating to stick.

Prep the wings

In a large bowl, combine the baking powder, kosher salt, black pepper, garlic powder, and paprika. Add the wings and toss until all pieces are evenly coated with the dry mix.

Season and coat

Pour oil into a large heavy skillet or Dutch oven to reach about 1 to 1.5 inches up the side (or use a deep fryer). Heat oil to 350°F (175°C). If you do not have a thermometer, heat until a small piece of bread sizzles and browns slowly.

Working in batches (do not overcrowd), carefully add wings to the hot oil. Fry for 8–10 minutes until the skin is deep golden brown and the internal temperature reaches 165°F (74°C). Remove wings to a wire rack set over a sheet pan or paper towels to drain. If you prefer extra-crispy wings, increase oil temperature to 375°F (190°C) for the last 2 minutes of frying for each batch.

Cook the wings

In a small saucepan over low heat, melt the butter. Add the hot sauce, apple cider vinegar, Worcestershire sauce, and sugar (or honey). Whisk continuously until smooth and just warmed through, about 2–3 minutes. Taste and add cayenne pepper if you want more heat. Do not boil; keep it warm and glossy.

Make the sauce

Place the drained hot wings in a clean large bowl. Pour the warm buffalo sauce over the wings and toss gently but thoroughly until every piece is evenly coated. Serve immediately so the skin stays crisp but saucy.

Toss wings in sauce

Arrange sauced wings on a platter with celery sticks. Spoon ranch or blue cheese dressing into a small bowl for dipping. Sprinkle chopped parsley over the wings if using. Serve hot.

chicken wing sections (drumettes + flats)

baking powder (aluminum-free)

paprika (smoked or sweet)

neutral high-heat oil (vegetable, canola, or peanut)

unsalted butter

hot sauce (Frank's RedHot or similar)

apple cider vinegar

Worcestershire sauce

granulated sugar or honey

cayenne pepper (optional, for extra heat)

ranch dressing or blue cheese 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 dry yeast, 1 tbsp granulated sugar, and 1 tsp salt. Whisk briefly to distribute dry ingredients.

Prepare dough

Add 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbsp olive oil to the dry ingredients. If using a mixer, attach the dough hook and mix on low until ingredients come together (about 2 minutes); increase to medium and knead 4–6 minutes until the dough is smooth and elastic. If mixing by hand, stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 7–8 minutes until smooth.

If dough is sticky, add up to 2 tbsp more flour, 1 tbsp at a time. The finished dough should be soft, slightly tacky but manageable.

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

First rise

After the dough has doubled, punch it down gently to release air. Turn the dough onto a lightly floured surface and divide into 12 equal pieces (about 1.5–1.6 oz each). Roll each piece into a 7–8 inch rope, tapering the ends slightly for a traditional breadstick shape. Place sticks on a parchment-lined baking sheet about 1 inch apart.

Shape breadsticks

Cover shaped sticks loosely with a clean towel and let rise 20–25 minutes until slightly puffy. Meanwhile, mix 2 tbsp melted butter with 2 tsp minced garlic and 1 tsp dried Italian seasoning.

Second rise & flavor topping

Preheat oven to 400°F (200°C). Brush the tops of the risen breadsticks with the garlic-butter mixture (reserve a little for after baking if desired). Sprinkle with 1 tsp coarse or flaky sea salt. Bake on the middle rack 12–15 minutes, rotating pan halfway, until golden brown on top and cooked through.

Bake

When breadsticks are done, remove from oven and immediately brush with any remaining garlic-butter and 1 tbsp olive oil for gloss and flavor. Transfer to a wire rack to cool slightly before serving.

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

Sauté aromatics

Stir in 14 oz crushed tomatoes and 1 tbsp tomato paste. Mix to combine and bring the sauce to a gentle simmer.

Add tomatoes

Add 1 tsp granulated sugar, 1 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp red pepper flakes (optional), 3/4 tsp salt, and 1/4 tsp black pepper. Reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust salt, sweetness, or pepper as needed.

Season and simmer

If desired, stir in 1 tbsp finely chopped fresh basil right before serving for brightness. Transfer sauce to a small serving bowl and serve warm alongside the breadsticks.