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

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

Grandma Grace's Meatballs

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

Salade César

Bread Sticks & Sauce

Preheat oven to 400°F (200°C). Scrub potatoes thoroughly under running water to remove dirt; pat dry with a towel.

Preheat and clean

Prick each potato several times with a fork and rub with 2 tbs olive oil, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Place directly on the oven rack or on a baking sheet and bake 45–60 minutes, until skins are crisp and a skewer or knife slides into the center easily. Baking time will vary by potato size.

Bake potatoes

Remove potatoes and let cool until cool enough to handle, about 15 minutes. Cut each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to maintain structure. Reserve scooped potato for another use (mashed potatoes, soup).

Cool and halve

Increase oven temperature to 450°F (230°C). Brush both sides of each potato skin with melted butter mixed with 1/2 tsp garlic powder. Place skins cut-side down on a baking sheet lined with foil or parchment. Bake 8–10 minutes, then flip so cut-side is up and bake an additional 5 minutes until edges are deeply crisp.

Crisp the skins

While potatoes bake, preheat a skillet over medium heat. Cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool. Once cool, chop or crumble into small pieces. (Alternatively, bake bacon on a sheet at 400°F for 15–20 minutes.)

Cook bacon

Remove potato skins from oven (cut-side up). Divide shredded cheddar evenly among the skins, sprinkling so each has a generous layer (about 2–3 tbsp per skin). Top cheese with crumbled bacon pieces. Return to oven and bake at 450°F (230°C) for 5–7 minutes, until cheese is melted and bubbly.

Assemble with cheese and bacon

Meanwhile, thinly slice green onions (white and light green parts for topping; reserve some green for garnish). When skins come out of the oven, sprinkle sliced green onions over the melted cheese and bacon.

Add green onions

In a small bowl, combine 1 cup sour cream with 1 tablespoon finely chopped chives or extra green onion (if using), 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth and taste; adjust seasoning to taste.

Prepare sour cream dip

Serve hot potato skins immediately with a dollop of the sour cream dip on the side or a small spoonful on each skin. Garnish with additional chopped green onion if desired.

russet potatoes (medium)

olive oil

kosher salt

black pepper

sharp cheddar cheese, shredded

bacon

green onions (scallions)

unsalted butter, melted

garlic powder

sour cream

fresh chives or extra green onion (optional)

salt

If using a block of low-moisture mozzarella, slice it into 12 uniform sticks about 3/4 inch thick and 3 inches long. Pat each stick dry with paper towels to remove surface moisture so coating adheres better.

Prepare cheese sticks

Place the flour in a shallow bowl. In a second shallow bowl, whisk together the 2 large eggs and 2 tablespoons milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper; mix well.

Set up dredging stations

Working with one stick at a time, toss a mozzarella stick in the flour to evenly coat, shaking off excess. This dry layer helps the egg adhere.

First coat (flour)

Dip the floured stick into the egg mixture, making sure all sides are covered. Allow excess egg to drip back into the bowl.

Second coat (egg)

Press the egg-coated stick into the breadcrumb mixture, coating thoroughly and pressing so crumbs adhere. For an extra-crispy, thick crust repeat the egg and breadcrumb steps once more to create a double coating.

Third coat (breadcrumbs)

Place the coated sticks in a single layer on a parchment-lined sheet pan, making sure they do not touch. Transfer the pan to the freezer and freeze until solid, at least 1 hour (preferably 90 minutes). Freezing prevents cheese from melting out during frying.

Freeze the coated sticks

Pour about 3–4 cups vegetable oil into a heavy, deep skillet or pot to a depth of about 1 1/2–2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping one breadcrumb in: it should sizzle and brown slowly.

Heat oil

Fry the frozen mozzarella sticks in small batches (3–4 at a time) for 1 to 1 1/2 minutes, turning once, until golden brown and crisp. Do not overcrowd the pot; keeping the oil temperature steady is important. Avoid frying longer to prevent burst cheese.

Fry from frozen

Using a slotted spoon or spider, remove the sticks to a paper towel-lined plate to drain. Let rest 1–2 minutes to firm up; the coating will crisp as it cools slightly.

Drain

If frying multiple batches, keep completed sticks in a single layer on a sheet pan in a 200°F (95°C) oven while you fry the remaining batches so they stay warm and crisp.

Keep warm (optional)

Reheat marinara: Warm the marinara sauce in a small saucepan over low heat or microwave until hot. Serve the hot mozzarella sticks immediately with the warmed marinara for dipping.

Safety note: Serve hot but let guests know interior can be very hot; wait 30–60 seconds before biting to avoid burns.

low-moisture whole-milk mozzarella block

mozzarella sticks (pre-cut) or cut into 3/4" x 3" pieces

all-purpose flour

large eggs

milk

fine dry breadcrumbs (panko or Italian-seasoned)

grated Parmesan cheese

dried Italian seasoning

vegetable oil (for deep frying)

marinara sauce (store-bought or homemade)

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat the wings very dry with paper towels—removing surface moisture helps them crisp.

Prepare

In a large bowl, combine the baking powder, kosher salt, black pepper, and garlic powder. Add the wings and toss thoroughly so each piece is lightly coated with the baking powder mixture. The baking powder raises pH and helps crisp the skin in the oven.

Season and coat

Arrange the wings in a single layer on the wire rack with some space between pieces. Bake at 425°F (220°C) for 25 minutes. After 25 minutes, flip each wing and continue baking for an additional 15–20 minutes, until wing skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total bake time ~40–45 minutes.

Arrange and bake

If you want extra crispness, broil on high for 2–3 minutes after baking, watching closely to avoid burning.

Optional broil

While the wings are baking (or in the last 10 minutes), make the buffalo sauce. In a small saucepan over low heat, melt the butter slowly until just melted—do not boil. Remove from heat and whisk in the hot sauce, apple cider vinegar, Worcestershire sauce, honey (or sugar), optional cayenne, and 1/4 tsp salt until smooth and emulsified. Taste and adjust balance: add a pinch more honey if too sharp or a touch more vinegar for tang. Keep warm.

Alternatively, melt the butter in the microwave in 15-second bursts and whisk with the remaining sauce ingredients in a heatproof bowl.

Place the hot baked wings into a large clean bowl. Pour about two-thirds of the warm buffalo sauce over the wings and toss gently but thoroughly to coat each piece. Reserve the remaining sauce for serving on the side.

Toss wings in sauce

Transfer the sauced wings to a serving platter. Sprinkle with chopped parsley or celery leaves if using. Serve immediately with ranch dressing and celery and carrot sticks on the side. Provide extra buffalo sauce if desired.

Plate

If preparing ahead, bake wings fully, cool, and refrigerate without sauce. Reheat in a 400°F (200°C) oven for 8–10 minutes on a rack, then toss with warmed sauce just before serving to retain crispness.

Make-ahead & reheating

whole chicken wings (split into drumettes and flats) or wing sections

baking powder (aluminum-free)

freshly ground black pepper

unsalted butter

hot sauce (Frank's RedHot or similar cayenne-pepper sauce)

apple cider vinegar

Worcestershire sauce

honey or granulated sugar

ground cayenne (optional, for extra heat)

ranch dressing (store-bought or homemade)

celery sticks, cut into 3-inch pieces

carrot sticks, cut into 3-inch pieces

chopped fresh parsley or celery leaves (optional garnish)

In a large mixing bowl or stand mixer bowl, combine warm water (about 105–115°F / 40–46°C), instant dry yeast, and granulated sugar. Stir and let sit 5–7 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start over with fresh yeast.

Activate dough

Add 2 cups of the flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or dough hook until combined. Gradually add remaining 1 cup flour, 1/4 cup at a time, mixing until a soft, slightly tacky dough forms. If dough is too sticky, add up to 2 more tablespoons of flour; if too dry, add 1–2 teaspoons water.

Make dough

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead in a stand mixer on medium speed for 4–5 minutes). Form into a ball.

Knead

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

First rise

Punch down the dough and turn it onto a lightly floured surface. Divide the dough into 12 equal pieces (for a 6-piece basket, divide into 6 larger pieces). Roll each piece into a 7–8 inch rope, tapering slightly at the ends if desired. Place sticks on a parchment-lined baking sheet, spaced 1 inch apart.

Shape breadsticks

Cover lightly with a towel or plastic wrap and let the shaped sticks rest and puff for 20–30 minutes until slightly expanded.

Second rise

While sticks rise, combine melted butter, minced garlic, and dried Italian seasoning in a small bowl. Set aside.

Prepare topping

Preheat oven to 400°F (200°C). Brush each stick with half of the garlic-butter mixture. Sprinkle lightly with coarse sea salt. Bake on the middle rack for 12–15 minutes, or until golden brown on top and bottom.

Bake

Right after removing from the oven, brush each breadstick with the remaining garlic-butter to keep them glossy and flavorful. Let cool 5 minutes before serving.

Finish

Warm 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5–7 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant, being careful not to brown the garlic.

Sauté aromatics

Stir in tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes. Stir to combine.

Build sauce

Add 1 cup water (or reserved pasta water) to thin to dipping consistency. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes, stirring occasionally, until sauce thickens slightly and flavors meld.

Simmer

Taste and adjust seasoning with salt, sugar, or red pepper flakes as needed. Stir in chopped fresh basil if using. If you prefer a smoother sauce, use an immersion blender for a few seconds to reach desired texture, or leave slightly chunky for a rustic dip.

Finish and adjust

Transfer warm sauce to a small dipping bowl. Keep covered and warm until ready to serve alongside breadsticks. Leftovers refrigerate up to 4 days.

Serve

instant dry yeast

granulated sugar

fine salt

warm water

unsalted butter (melted)

garlic (minced)

coarse sea salt or flaky salt

yellow onion (finely chopped)

crushed tomatoes (canned)

tomato paste

dried oregano

dried basil

black pepper (freshly ground)

red pepper flakes

water (or reserved pasta water)

fresh basil (optional, chopped)

Place whole or halved baby potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until easily pierced with a fork, about 12–15 minutes depending on size. Drain and let cool slightly, then slice in half or quarters if large.

Boil potatoes

While the potatoes cook, bring a large pot of salted water to a boil. Add trimmed green beans (and halved carrots if using) and blanch for 2–3 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking and retain color. Drain and pat dry.

Blanch green beans and carrots

Cut tomatoes into wedges or thick slices. Thinly slice the red onion into rings or half-moons. If onion is strong, soak slices in cold water for 10 minutes and drain to mellow the flavor.

Prepare tomatoes and onion

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat and let sit 9–11 minutes for firm yolks. Transfer to ice water for 5 minutes, peel, and halve or quarter.

Hard-boil eggs

Drain canned tuna well, flake into large pieces. Drain anchovy fillets and pat dry. Keep both ready to layer on the salad.

Prepare tuna and anchovies

In a small bowl or jar, whisk together red wine vinegar, Dijon mustard, minced garlic, and lemon juice. Slowly whisk in the 1/4 cup extra-virgin olive oil until emulsified. Season with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or seasoning as needed.

On a large platter or individual plates, arrange the mixed salad leaves as the base. Distribute halved potatoes, blanched green beans, tomato wedges, carrot pieces, and red onion attractively over the greens.

Nestle flaked tuna into several spots, place halved or quartered hard-boiled eggs, and arrange anchovy fillets on top. Scatter Kalamata olives and capers evenly across the salad.

Drizzle the dressing evenly over the assembled salad, then finish with the 1 tbsp extra-virgin olive oil drizzle and sprinkle chopped parsley over the top. Add a final crack of black pepper to taste.

Serve immediately at room temperature. If you must hold the salad, keep the dressing separate and dress just before serving to maintain freshness and texture.

baby potatoes (Yukon Gold or small new potatoes)

green beans (trimmed)

ripe tomatoes (firm, plum or vine-ripened)

mixed salad leaves (or butter lettuce and frisée)

small peeled carrots (optional, halved lengthwise)

small red onion

canned tuna in olive oil (good-quality), drained

anchovy fillets (packed in oil)

hard-boiled eggs

Kalamata or Niçoise olives (pitted)

capers (optional)

extra-virgin olive oil

red wine vinegar

Dijon mustard

garlic (finely minced)

fresh lemon juice

fresh flat-leaf parsley (chopped)

extra virgin olive oil (for drizzling)

Combine the breadcrumbs and milk in a small bowl and let sit 5 minutes until absorbed.

Soak breadcrumbs

In a large bowl, add the ground beef and pork. Add the soaked breadcrumbs, egg, finely grated cheese (40 g), minced garlic, chopped parsley, salt, pepper, and dried oregano. Using your hands or a large spoon, gently combine until evenly mixed — do not overwork, about 20–30 turns until just combined.

Mix meatball ingredients

Divide the mixture into two equal portions (the menu calls for 'Two 40x' — interpret as two large meatballs). Shape each portion into one large ball about 100–150 g each (total mixture yields roughly 600 g; two meatballs will be substantial). Pack tightly so they hold shape but avoid compressing excessively.

Portion meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add the two meatballs and brown on all sides, turning carefully with tongs to avoid breaking, about 3–4 minutes per side. You are aiming for a deep golden crust; they will not be fully cooked through.

Brown meatballs

Once browned on all sides, transfer the meatballs to the simmering tomato sauce (see sauce directions) to finish cooking and absorb flavor. Simmer gently, partially covered, for 20–25 minutes until an instant-read thermometer inserted in center registers 71°C (160°F).

Transfer to sauce

Heat 2 tbsp olive oil in a wide, heavy-bottomed saucepan over medium heat. Add the diced onion and a pinch of salt, cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. If using wine, pour in 60 ml red wine and scrape any browned bits from the pan; simmer until reduced by half, about 2–3 minutes.

Add the crushed tomatoes, dried basil, sugar, bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer.

Add tomatoes and seasonings

Reduce heat to low and simmer, uncovered or partially covered, for 15 minutes to meld flavors. Taste and adjust seasoning. Remove and discard the bay leaf and stir in torn fresh basil leaves, if using. At the point the sauce is simmering and ready, nestle the browned meatballs into the sauce and continue to simmer as directed in the Meatballs section so the meatballs finish cooking and the sauce thickens slightly.

Simmer and finish

Spoon two large meatballs onto warmed plates or a shallow bowl with generous ladles of tomato sauce. Coarsely grate 60 g of aged Parmigiano-Reggiano or Pecorino over the meatballs and sauce. Garnish with fresh basil leaves. Serve immediately with crusty bread or pasta if desired.