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

Large Breadstick

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

Small Breadstick

Bread Sticks & Sauce

Preheat the oven to 400°F (200°C). Scrub the russet potatoes well under cold running water and pat dry with a towel.

Preheat & wash

Prick each potato a few times with a fork, rub them with 2 tbs olive oil, and sprinkle with 1 tsp kosher salt. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until the skins are crisp and a skewer inserts easily to the center.

Bake potatoes

Remove potatoes from the oven and let cool until they're comfortable to handle, about 10–15 minutes. Cut each potato in half lengthwise.

Cool & halve

Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin (reserve scooped potato for another use or mash). Pat the inside of each skin lightly with paper towel to remove excess moisture.

Scoop

Increase oven temperature to 425°F (220°C). Brush the insides and outsides of the potato skins with the melted butter and sprinkle garlic powder evenly. Arrange skins cut-side up on a baking sheet lined with parchment or foil, and bake 8–10 minutes until the edges start to crisp.

Crisp the skins

While skins crisp, cook the bacon: place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain, then crumble or chop into small pieces.

Cook bacon

Remove skins from oven. Divide the grated cheddar evenly among the skins, sprinkling enough to generously fill each shell (about 2–3 tbsp per half). Top each with crumbled bacon pieces. Return to the oven and bake 5–7 minutes more, until the cheese is fully melted and bubbly and the skins are very crisp.

Fill with cheese & bacon

Remove from oven and immediately sprinkle with sliced green onions. If desired, add a light dusting of smoked paprika or a few drops of hot sauce for extra kick.

Finish

Arrange potato skins on a serving platter. Spoon sour cream into a small bowl for dipping or dollop a heaping teaspoon on each skin. Garnish with extra chives or green onion if using. Serve hot.

Estimated yield: Makes 12 potato skins (6 potatoes halved) — adjust serving count below.

russet potatoes (medium)

olive oil

kosher salt

black pepper

sharp cheddar cheese, grated

bacon

green onions (scallions), thinly sliced

unsalted butter, melted

garlic powder

sour cream

chives or extra green onion (optional)

hot sauce or paprika (optional)

Trim the mozzarella log into 3/4-inch by 3/4-inch by 3-3.5-inch sticks. You should get about 12–16 sticks from 1 lb. Pat each stick dry with a paper towel to remove excess moisture.

Cut the cheese

If using shredded mozzarella to form sticks, mix shredded cheese in a bowl, press firmly into a small rectangular mold or line a loaf pan, freeze 20–30 minutes until firm, then cut into sticks as above. Pat dry before breading.

Optional re-forming (if using loose shredded mozzarella)

Line three shallow bowls or dinner plates: one with the flour (seasoned with 1/4 tsp salt and a pinch of pepper), one with beaten eggs mixed with milk, and one with the breadcrumbs combined with grated Parmesan, Italian seasoning, garlic powder, onion powder, remaining 3/4 tsp salt, and 1/2 tsp black pepper. Mix breadcrumbs thoroughly.

Set up breading station

Working with 3–4 sticks at a time, dredge each dried mozzarella stick in flour, shaking off excess. This helps the egg adhere.

First coat

Dip the floured sticks into the egg mixture, coating completely.

Egg wash

Roll the egg-coated sticks in the breadcrumb mixture, pressing gently to adhere. For a thicker, crunchier coating, return each breaded stick to the egg wash and then again to the breadcrumbs for a double coat.

Breadcrumb coating

Place the breaded sticks on a baking sheet in a single layer, ensuring they do not touch. Cover loosely with plastic wrap and freeze for at least 30 minutes (up to 2 hours). Freezing prevents cheese from leaking during frying.

Freeze to set

Pour oil into a deep, heavy pot or a deep fryer to a depth of 2–3 inches (about 4–6 cups, depending on pot). Heat oil to 350°F (175°C). Use a thermometer for accuracy. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in about 30–45 seconds.

Heat the oil

Fry 3–5 breaded sticks at a time (do not overcrowd) for 1.5–2.5 minutes, turning gently with a slotted spoon or spider so all sides become golden brown. Cook just until golden — overcooking will cause the cheese to burst out.

Fry the sticks

Use a slotted spoon to transfer fried sticks to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let rest 1–2 minutes before serving; the cheese will be very hot inside.

Drain

Heat marinara sauce in a small saucepan over low heat until warmed through, or microwave in a covered dish for 1–2 minutes.

Warm the marinara

Arrange mozzarella sticks on a platter, garnish with a sprinkle of extra grated Parmesan and chopped fresh parsley if desired. Serve immediately with warmed marinara sauce for dipping.

Serve

low-moisture part-skim mozzarella

shredded low-moisture part-skim mozzarella (optional, for re-formed sticks)

all-purpose flour

large eggs

whole milk

plain breadcrumbs (panko or Italian-style)

grated Parmesan cheese

dried Italian seasoning

onion powder

plastic wrap

baking sheet

vegetable oil (or canola/peanut) for frying

marinara sauce (store-bought or homemade)

Pat the chicken wings dry with paper towels. If whole wings, separate into drumette and flat; discard wing tip or reserve for stock.

Trim and dry

Place wings in a large bowl. Sprinkle with kosher salt, black pepper and baking powder. Toss to coat evenly. The baking powder helps crisp the skin when cooked.

If you plan to coat the wings lightly, combine flour, cornstarch, paprika and onion powder in a shallow bowl. Dredge each wing to lightly coat and shake off excess. This step is optional (provides extra crispiness).

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack. If you used the flour coating, lightly spray with oil. Bake for 25 minutes, then flip wings and bake for another 15–20 minutes, until skin is deep golden and internal temperature reaches 165°F (74°C) and skin is crisp.

Oven method (recommended for ease)

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through, turning as needed. Drain on a paper towel-lined tray. For extra crispiness, raise oil to 375°F (190°C) and flash-fry 1–2 minutes more.

Fryer/stovetop method (for extra crispiness)

While wings are cooking, melt the unsalted butter in a small saucepan over low heat. Add hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, paprika and salt. Stir until butter is melted and sauce is smooth and slightly simmering, about 2–3 minutes. Taste and adjust heat or salt as desired. Keep warm.

Place cooked wings in a large clean bowl. Pour about two-thirds of the warm buffalo sauce over the wings. Toss thoroughly to coat each wing. Reserve remaining sauce for serving or for those who want extra heat.

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

chicken wings (drumettes and flats)

baking powder (aluminum-free)

unsalted butter

hot sauce (Frank's RedHot or similar)

light brown sugar

apple cider vinegar

Worcestershire sauce

paprika

salt

cornstarch

vegetable oil (for frying) or olive oil spray (for baking)

ranch dressing

celery sticks

chopped parsley (optional)

In a large mixing bowl or the bowl of a stand mixer, combine 3.5 cups all-purpose flour, 2.25 tsp instant yeast, 1 tbs granulated sugar, and 1 tsp fine salt. Whisk briefly to distribute dry ingredients.

Prepare dough

Add 1.25 cups warm water (about 105–115°F / 40–46°C) and 2 tbs olive oil to the dry mix. If using a stand mixer, use the dough hook on low speed; if mixing by hand, use a wooden spoon. Mix until a shaggy dough forms, about 2 minutes.

Knead the dough for 6–8 minutes in the mixer on medium-low or 8–10 minutes by hand on a lightly floured surface, until smooth, elastic, and slightly tacky. Add up to 2 to 4 tbsp additional flour only if the dough is excessively sticky.

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 45–60 minutes.

Turn the risen dough out onto a lightly floured surface and gently deflate. Divide the dough into 12 equal pieces for 12 breadsticks (about 2 oz each) or 6 equal pieces for a larger size. Roll each piece into a 7–9 inch log, tapering the ends slightly if desired. Place the shaped sticks on a parchment-lined baking sheet spaced about 1 inch apart. Cover loosely with plastic wrap or a towel and let rest for 20–30 minutes until slightly puffy.

Shape and second rise

Preheat the oven to 400°F (200°C). Brush each breadstick with the 2 tbs melted butter. Combine 1 tsp garlic powder and 1 tsp dried parsley and lightly sprinkle over the buttered sticks, then sprinkle 1/2 tsp coarse salt evenly across. Bake in the preheated oven for 12–14 minutes for 12 sticks (14–16 minutes for 6 thicker sticks) or until golden brown on top. Remove from oven and brush again with a touch more melted butter if desired. Cool 5 minutes before serving.

Bake and finish

Warm 1 tbs olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so the garlic does not brown.

Sauté aromatics

Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Mix until the paste is incorporated and the sauce is uniform.

Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp granulated sugar, 3/4 tsp salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes if using. Stir to combine.

Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes to thicken slightly and allow flavors to meld. Stir occasionally to prevent sticking.

Simmer

Taste and adjust seasoning as needed (add a pinch more salt or a bit more sugar if the tomatoes are too acidic). Remove from heat and let cool slightly before serving alongside warm breadsticks. The sauce can be made ahead and stored in the refrigerator for up to 4 days.

instant yeast

granulated sugar

fine salt

warm water

unsalted butter (melted)

dried parsley

coarse salt (for sprinkling)

yellow onion (finely chopped)

garlic (minced)

crushed tomatoes (canned)

tomato paste

dried oregano

dried basil

black pepper (freshly ground)

red pepper flakes (optional)

Laver les pommes de terre. Mettre dans une casserole, couvrir d'eau froide salée (1 cuillère à café de sel), porter à ébullition puis cuire 12–15 minutes jusqu'à ce qu'elles soient tendres mais encore fermes. Égoutter, laisser tiédir, puis couper en rondelles épaisses ou en deux si petites.

Cuire les pommes de terre

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. Plonger immédiatement dans un bol d'eau glacée pour arrêter la cuisson et préserver la couleur. Égoutter et réserver.

Cuire les haricots verts

Dans une petite casserole, porter de l'eau à ébullition. Déposer délicatement les œufs et cuire 9 minutes pour des œufs durs à cœur légèrement crémeux. Retirer, plonger dans l'eau froide, écaler et couper en deux.

Cuire les œufs

Laver et sécher la laitue, la déchirer en morceaux de taille bouchée. Couper les tomates en quartiers ou en deux si petites. Émincer finement l'oignon rouge. Si utilisé, couper le poivron en lanières et le concombre en demi-rondelles.

Dans un bol moyen, émulsionner la moutarde de Dijon avec le vinaigre de vin rouge et le jus de citron. Ajouter l'ail haché, puis verser l'huile d'olive en filet en fouettant jusqu'à obtention d'une sauce homogène. Assaisonner avec le sel et le poivre. Goûter et rectifier l'assaisonnement si nécessaire.

Sur un grand plat ou réparti dans 4 assiettes, disposer la laitue en base. Répartir les pommes de terre tiédies, les haricots verts égouttés, les tomates, le poivron et le concombre (si utilisés) en bouquets ou en sections distinctes pour un bel effet visuel.

Ajouter les œufs coupés en deux, les olives, les câpres (si utilisés) et les filets d'anchois disposés joliment. Effilocher ou émietter le thon égoutté sur la salade si vous l'utilisez.

Verser la vinaigrette uniformément sur la salade juste avant de servir — environ 2 cuillères à soupe par assiette (ajuster selon goût). Mélanger légèrement à la fourchette au moment de consommer pour répartir les saveurs.

Finition: poivrer légèrement au moulin et, si désiré, arroser d'un filet d'huile d'olive supplémentaire. Servir immédiatement.

pommes de terre nouvelles (ou Charlotte)

haricots verts frais

tomates mûres (type cocktail ou tomates cœur de pigeon)

poivron rouge (optionnel)

concombre (optionnel)

oignon rouge

œufs extra-frais

olives niçoises (ou olives noires dénoyautées)

câpres (facultatif)

anchois à l'huile (filets)

feuilles de laitue (romaine ou batavia)

thon en conserve (au naturel ou huile, égoutté)

huile d'olive extra vierge

vinaigre de vin rouge

moutarde de Dijon

jus de citron frais

ail (petit, finement haché)

poivre noir fraîchement moulu

Combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast in a large mixing bowl. Stir briefly and let sit for 5 minutes until foamy. If mixture does not foam, the yeast may be inactive—start over with fresh yeast.

Add olive oil, 2 cups of the flour and the salt to the yeast mixture. Stir with a wooden spoon or dough hook on low speed until a shaggy dough forms.

Gradually add remaining flour, 1/2 cup at a time, mixing until the dough pulls away from the bowl but is still slightly sticky. You may not need all the flour depending on humidity—aim for a soft, pliable dough.

Turn dough onto a lightly floured surface and knead for 6–8 minutes by hand (or 4–5 minutes with a stand mixer and dough hook) until smooth, elastic, and slightly tacky. Add a teaspoon of flour at a time only if dough is unmanageably sticky.

Lightly oil a large bowl, place the dough inside, turn to coat with oil, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place for 60–75 minutes, or until doubled in size.

Punch down the dough to release air. Turn out onto a lightly floured surface and divide into 2 equal pieces for two large breadsticks (or 4 for oversized but shorter sticks). Shape each piece into a long cylinder about 18–22 inches (45–55 cm) long and 1.5–2 inches (4–5 cm) thick, tapering the ends slightly if desired.

Place shaped breadsticks on a parchment-lined baking sheet, spacing at least 3 inches apart. Cover loosely with plastic wrap or a damp towel and let rest for 20–30 minutes to puff slightly while you preheat the oven.

While the shaped breadsticks are resting, preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Melt unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add minced garlic and stir for 30–45 seconds off the heat to release aroma without browning the garlic. Remove from heat and stir in half of the grated Parmesan (reserve the rest for topping), dried Italian seasoning, freshly ground black pepper, and optional red pepper flakes.

Prepare garlic butter

Brush the tops and sides of each breadstick generously with half of the garlic-butter mixture. Sprinkle the reserved grated Parmesan and coarse sea salt evenly over the breadsticks.

Bake in the preheated oven for 14–18 minutes, rotating the pan halfway through, until the breadsticks are deep golden brown on top and sound hollow when tapped. Baking time will vary with thickness—larger sticks may take toward the upper end of the range.

Remove breadsticks from the oven and immediately brush with the remaining garlic-butter for a glossy, flavorful finish. If desired, sprinkle additional Parmesan and a pinch more flaky salt.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack for another 5–10 minutes before slicing or serving. Serve warm.

fine sea salt

garlic cloves, minced

coarse sea salt or flaky salt

freshly ground black pepper

optional: red pepper flakes

Coupez les cœurs de romaine en deux dans la longueur puis émincez-les en lanières de 2–3 cm. Séchez soigneusement avec un essoreuse à salade ou du papier absorbant. Réservez au frais.

Préparer la laitue

Assaisonnez les poitrines de poulet avec 1 tsp de sel et 1/2 tsp de poivre. Chauffez 2 tbs d'huile d'olive dans une poêle antiadhésive à feu moyen-élevé. Saisissez les poitrines 4–5 minutes par côté jusqu'à ce qu'elles soient bien dorées et atteignent 74 °C (165 °F) au centre. Retirez-les et laissez reposer 5 minutes, puis tranchez en lanières fines.

Cuire le poulet

Dans un grand saladier, mettez la romaine. Ajoutez la sauce César (voir section sauce) et mélangez délicatement pour enrober les feuilles. Ajoutez les lanières de poulet, les croûtons et 1 cup de parmesan. Mélangez légèrement en réservant quelques copeaux de parmesan pour la finition.

Assembler

Répartissez la salade dans 4 assiettes et garnissez avec les copeaux de parmesan restants. Servez immédiatement.

Préchauffez le four à 200 °C (400 °F). Dans un grand bol, mélangez les dés de pain avec 2 tbs d'huile d'olive, 1 clove d'ail haché et 1/4 tsp de sel jusqu'à ce que les morceaux soient bien enrobés.

Étalez sur une plaque recouverte de papier cuisson en une seule couche. Faites rôtir 8–12 minutes en remuant à mi-cuisson, jusqu'à ce que les croûtons soient dorés et croustillants. Laissez refroidir.

Dans un bol moyen, fouettez le jaune d'œuf avec le jus de citron (2 tbs), la moutarde de Dijon et la pâte d'anchois (1 tsp) jusqu'à ce que le mélange soit homogène.

Ajoutez l'ail écrasé et 1/4 tsp de sel. En fouettant constamment, incorporez lentement l'huile d'olive extra vierge en filet fin jusqu'à obtenir une émulsion onctueuse (comme une mayonnaise).

Incorporez 1/2 cup de parmesan râpé et ajustez l'assaisonnement avec 1/4 tsp de poivre noir et, si besoin, un peu plus de sel ou de jus de citron au goût. Si la sauce est trop épaisse, détendez-la avec 1–2 tbs d'eau froide.