One piece of fried haddock and waffle fries

FISH & CHIPS

Noodles, cheese cheese sauce, Cheese served ketchup with and fries mustard

Scooby MAC Doo N

CAESAR SALAD

Scooby Doo noodles, cheese sauce and garlic knot

MAC N ' CHEESE

DINO NUGGETS

Pat the haddock fillet dry with paper towels. Trim any thin edges so the fillet cooks evenly. Season both sides lightly with 1/2 tsp of the kosher salt and 1/4 tsp of the black pepper.

Prepare fish

In a medium bowl whisk the egg until lightly beaten. Add the cold sparkling water (or beer) and whisk to combine. In a separate bowl, combine 1 cup all-purpose flour, 1/4 cup cornmeal (if using), 1/2 tsp baking powder, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper and dry mustard if using. Gradually whisk the dry mix into the wet until combined — the batter should be thick enough to coat the back of a spoon but still pourable; add a tablespoon of cold water if needed. Keep batter cold (set bowl over an ice bath briefly if your kitchen is warm).

Make batter

Place about 1/4 cup additional flour on a plate for dredging. Lightly dust the seasoned fillet in the flour, shaking off excess. Dip the floured fillet into the batter, letting excess drip off, and set aside on a wire rack while you heat the oil.

Dredge and batter

Heat about 1 to 1 1/2 inches of vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). If using a thermometer, maintain 340–350°F as you fry. Carefully lower the battered fillet into the oil. Fry for 4–6 minutes, turning once if necessary, until the batter is deep golden brown and an instant-read thermometer in the thickest part of the fillet reads 145°F (63°C). Remove with a slotted spatula to a wire rack set over a baking sheet to drain. Sprinkle immediately with a small pinch of salt.

Fry the fish

If using frozen fries: heat oil in a heavy skillet or deep fryer to 350–375°F (175–190°C). If using fresh potatoes, par-cook them by blanching or frying at a lower temp first (see next step).

Heat oil

For frozen waffle fries: add fries in a single layer (do not overcrowd) and fry 3–5 minutes until crisp and golden. For fresh potatoes: fry at 325°F (160°C) for 3–4 minutes to cook through, remove and drain, then increase oil to 375°F (190°C) and fry again 1–2 minutes until crisp. Use a slotted spoon or spider to transfer fries to a paper towel-lined tray or wire rack. Immediately season with 1 tsp salt and 1/4 tsp paprika while still hot.

Cook fries

Plate one fried haddock fillet with a generous portion of waffle fries. Squeeze lemon wedges over the fish and serve malt vinegar on the side (drizzle 1–2 tablespoons as desired). Sprinkle chopped parsley over the fish and fries if using. Serve immediately while hot and crisp.

fresh haddock fillet (skinless), about 6–7 oz (170–200 g)

all-purpose flour (for dredging)

fine cornmeal (optional, for texture)

kosher salt

ground black pepper

cold sparkling water or cold beer

large egg

baking powder

dry mustard (optional)

lemon wedges

malt vinegar or malt vinegar + sea salt (for serving)

fresh parsley, chopped (optional)

frozen waffle fries (or fresh potatoes cut into waffle shape)

vegetable oil for frying (or high-heat oil)

salt

paprika (optional)

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tsp salt and the 2 cups of elbow macaroni. Cook according to package directions until just al dente (usually 7–9 minutes). Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.

Cook pasta

In the same pot over medium heat, melt 2 tbs unsalted butter. Sprinkle in 2 tbs flour and whisk continuously for 1–2 minutes until it bubbles and turns slightly golden (this cooks out the raw flour taste).

Make roux

Gradually whisk in 1.5 cups whole milk until smooth. Continue cooking and stirring until the mixture thickens and coats the back of a spoon, about 3–4 minutes. Reduce heat to low and stir in 1.5 cups shredded sharp cheddar and 0.5 cup mild cheddar or American, stirring until melted and silky. If sauce seems too thick, whisk in up to the reserved 1/4 cup pasta water a tablespoon at a time. Stir in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp black pepper, and 1/4 tsp smoked paprika (if using). Taste and adjust salt if needed.

Make cheese sauce

Add the drained pasta to the cheese sauce and fold gently until evenly coated. Keep warm over very low heat while you prepare fries and condiments, 1–2 minutes; do not boil.

Combine

Preheat oven to 425°F (220°C) or heat air fryer per manufacturer instructions. On a rimmed baking sheet, toss 4 cups frozen fries with 1 tbs vegetable oil and spread in a single layer. Bake for 18–25 minutes, turning once, until golden and crisp. If air-frying, cook in batches at 400°F (200°C) for 10–14 minutes, shaking halfway through. Season with 1/2 tsp salt immediately after cooking.

Bake or air-fry fries

Plate a generous scoop of mac & cheese onto each serving plate. Pile a portion of fries alongside or on top of the mac & cheese (as desired).

Serve with small ramekins or drizzles of ketchup and yellow mustard for dipping. Sprinkle the mac & cheese with the extra 1/4 cup grated cheddar and the optional chopped parsley. For a playful 'Scooby' presentation, add a zigzag of ketchup and mustard across the fries or mac.

Serve immediately while fries are hot and cheese sauce is melty.

elbow macaroni (or small pasta shells)

water

unsalted butter

all-purpose flour

whole milk

sharp cheddar cheese, freshly grated

mild cheddar or American cheese, grated

Dijon mustard

Worcestershire sauce

black pepper

smoked paprika (optional)

frozen shoestring or crinkle-cut fries

vegetable oil (for oven fries, use 1 tbs)

ketchup

yellow mustard

extra grated cheddar (for sprinkling)

chopped fresh parsley (optional)

Trim root end of romaine, discard outer wilted leaves if any. Separate leaves, rinse thoroughly under cold water, and spin dry in a salad spinner (or pat dry with clean kitchen towels). Tear or chop leaves into bite-sized pieces and place in a large salad bowl.

Prepare lettuce

If bacon is not cooked: lay 6 slices on a baking sheet and bake at 400°F (200°C) for 12–18 minutes until crisp, or pan-fry over medium heat until crisp. Transfer to paper towels to drain and cool, then chop or crumble into bite-sized pieces.

Prepare bacon

Reserve about 1 tablespoon of Parmesan for shaving on top. Grate or finely shred the remaining Parmesan (about 2 oz) and set aside to toss with the salad.

Shave or grate cheese

Add 1.5 cups croutons, the chopped bacon, and the grated Parmesan to the bowl with the dried romaine. Hold the reserved shaved Parmesan for garnish.

Add croutons & combine

Make dressing: In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, and 2 teaspoons minced anchovy (or anchovy paste).

Add garlic and season: Stir in 1 minced garlic clove, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust — add more lemon for brightness, a pinch more salt if needed, or a touch more anchovy for umami.

Thin if necessary: If the dressing is too thick, whisk in 1–2 teaspoons of water or extra lemon juice until it reaches a creamy pourable consistency.

Dress the salad: Pour about half of the dressing over the romaine, bacon, croutons, and grated Parmesan. Toss gently but thoroughly with salad tongs or clean hands so leaves are evenly coated. Add more dressing as needed to taste.

Plate and garnish: Transfer tossed salad to serving plates or leave in the bowl. Top with reserved Parmesan shavings and a light drizzle of 1 teaspoon extra-virgin olive oil if using. Serve immediately with an optional lemon wedge to brighten the flavors.

Romaine lettuce

Cooked bacon

Parmesan cheese

Croutons

Mayonnaise

Greek yogurt (or sour cream)

Fresh lemon juice

Olive oil

Anchovy fillets (minced) or anchovy paste

Garlic (minced)

Freshly ground black pepper

Kosher salt

Extra-virgin olive oil (for drizzle)

Fresh lemon wedge

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1/2 tsp kosher salt. Add 1.5 cups elbow macaroni (or Scooby-Doo noodles) and cook until just al dente according to package instructions, usually 7–9 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.

Boil pasta

In the same saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (this cooks out the raw flour taste).

Slowly pour in 1.5 cups whole milk while whisking to prevent lumps. Continue to cook and whisk until the mixture thickens and begins to simmer, about 3–4 minutes.

Add milk

Reduce heat to low. Whisk in 2 oz softened cream cheese until smooth. Add 1 cup shredded sharp cheddar and 1/2 cup shredded mozzarella a handful at a time, whisking until melted and smooth. Stir in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Taste and season with salt to taste. If the sauce is too thick, whisk in up to the reserved 1/4 cup pasta water, 1 tbsp at a time, until desired consistency is reached.

Finish sauce

Add drained pasta to the cheese sauce and gently fold to coat evenly. Keep warm over the lowest heat for 1–2 minutes, stirring occasionally so sauce stays smooth but doesn't separate.

Combine pasta and sauce

Preheat oven to 400°F (200°C). On a lightly floured surface, divide 4 oz store-bought pizza dough into 2 equal pieces (for 2 small knots) or keep as one if you prefer a single larger knot. Roll each piece into a 6–8 inch rope, tie into a loose knot, and tuck the ends under.

Shape knot

Whisk together 2 tbsp melted butter, 1 tsp minced garlic, 1 tsp chopped parsley, and 1 tbsp grated Parmesan with 1/8 tsp salt. Place knots on a parchment-lined baking sheet, brush generously with half the garlic butter, and bake for 10–12 minutes until golden and cooked through. Remove from oven and immediately brush with remaining garlic butter.

Brush and bake

Divide mac n' cheese between plates or bowls. Top with an extra 1/4 cup shredded cheddar if desired and sprinkle with 1 tsp chopped fresh parsley. Serve garlic knot alongside or on top of the mac n' cheese. Enjoy hot.

elbow macaroni (or small Scooby-Doo shaped pasta)

kosher salt (for pasta water)

cream cheese (softened)

sharp cheddar cheese, freshly shredded

mozzarella cheese, freshly shredded

garlic powder

salt (to taste)

store-bought pizza dough (or refrigerated dough)

unsalted butter (melted)

garlic (minced)

fresh parsley (finely chopped)

grated Parmesan

extra shredded cheddar

chopped fresh parsley

Cut chicken into dinosaur-sized nugget pieces roughly 1 to 1-1/4 inches across (bite-size). Pat pieces very dry with paper towels.

Prepare chicken

Place cut chicken in a bowl. Add 2 tbsp cold water, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Mix briefly to combine and coat pieces evenly. Let rest 5 minutes while you set up breading station.

Season

In a shallow bowl combine 3 tbsp all-purpose flour, 1 tbsp cornstarch, 3 tbsp fine breadcrumbs, 1 tsp dried parsley, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk to distribute evenly.

Mix dry breading

In a second shallow bowl whisk together 1 large egg and 2 tbsp whole milk until smooth.

Prepare wet dip

Working in small batches, dip each seasoned chicken piece into the flour mixture to lightly coat, then into the egg wash, then press into the breadcrumb mixture to fully coat. Place breaded nuggets on a tray or plate and let rest 5 minutes so the coating adheres. Repeat until all pieces are breaded.

Bread the pieces

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or pot (enough to come 1/2 to 1 inch up the sides). Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles immediately on contact.

Fry the breaded chicken in batches, careful not to overcrowd, for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Use a slotted spoon to turn pieces and transfer cooked nuggets to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Fry nuggets

Once all nuggets are cooked, if you want extra crispness, return them to hot oil for a quick 20–30 second flash fry, then drain again.

Finish

Cook 1 lb frozen waffle fries according to package instructions (usually 20–25 minutes at 425°F / 220°C in a conventional oven, flipping halfway; or 12–15 minutes in an air fryer at 400°F / 200°C). For extra crisping, toss fries lightly with 1 tsp vegetable oil before cooking.

Bake or air-fry according to package

When fries are done, immediately sprinkle with 1/2 tsp salt and toss lightly to distribute.

Plate the warm Dino Nuggets alongside waffle fries. Serve with ketchup and optional honey mustard or ranch for dipping. Provide napkins and enjoy.

Fish & Chips

Scooby Mac Doo N

Caesar Salad

Mac N ' Cheese

Dino Nuggets