Crispy breaded mozzarella sticks served with marinara sauce.

Mozzarella Sticks

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

Grandma Grace's Meatballs

Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.

Loaded Potato Skins

Salade française délicieuse et nourrissante

Salade Niçoise

Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.

Buffalo Chicken Wings

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

Salade César

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

Bread Sticks & Sauce

Remove mozzarella from packaging, drain any liquid and pat dry with paper towels. Cut the block into 16 sticks about 1/2 inch by 1/2 inch by 3 inches. Place sticks on a rimmed baking sheet lined with parchment and put into the freezer for at least 30 minutes (preferably 1 hour). Freezing prevents the cheese from melting out during frying.

Prepare the cheese

Place the flour and cornmeal (if using) in a shallow bowl and season with 1/4 tsp salt and a pinch of pepper. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, dried oregano, dried basil, garlic powder, remaining 1/4 tsp salt, and black pepper. Mix thoroughly.

Set up breading stations

Working with 3–4 sticks at a time, dredge each frozen mozzarella stick in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press firmly into the breadcrumb mixture to coat all sides. For a stronger seal and extra crunch, repeat: dip the coated stick back into the egg wash and again into the breadcrumbs. Place breaded sticks back on the parchment-lined sheet and return to the freezer for at least 15 minutes (up to 1 hour).

Bread the sticks (double-coat)

Pour about 2–3 inches of vegetable oil into a heavy, deep skillet or Dutch oven (approx. 3 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown slowly. Maintain the oil temperature between 350–365°F while frying.

Heat oil

Fry the mozzarella sticks in small batches (4–6 at a time, depending on pan size) for 45–60 seconds per side, turning once, until golden brown and crisp. Do not overcrowd the pan or fry longer than needed to avoid cheese leakage. Use a slotted spoon or spider to transfer sticks to a paper towel-lined tray to drain. Sprinkle with coarse finishing salt while hot.

Fry the sticks

If frying multiple batches, keep finished sticks warm on a baking sheet in a single layer in a 200°F (95°C) oven for up to 20–25 minutes while you finish remaining batches. Serve immediately for best texture.

Keep warm (optional)

If using store-bought marinara, warm gently in a small saucepan over low heat until heated through (about 5–8 minutes). If using homemade, heat until simmering and adjust seasoning to taste. Transfer to a small serving bowl and garnish with torn fresh basil leaves if desired.

low-moisture whole-milk mozzarella

all-purpose flour

fine cornmeal (optional, for extra crunch)

large eggs

milk

Italian-style breadcrumbs (Panko can be used for extra crisp)

grated Parmesan cheese

dried oregano

dried basil

garlic powder

salt (for breading)

black pepper

vegetable oil (for frying)

coarse salt (for finishing)

marinara sauce

fresh basil (optional, for garnish)

In a small bowl, soak the breadcrumbs in the milk until absorbed, about 5 minutes. Crack the egg into a large mixing bowl and beat lightly.

Prep

Add the ground beef and ground pork to the bowl with the egg. Add the soaked breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt, and black pepper.

Mix gently with your hands or a spoon until ingredients are combined. Do not overwork the meat — mix just until uniform. Chill mixture in the refrigerator for 15 minutes to firm up (this helps form neat meatballs).

Divide the chilled mixture into two large meatballs (approx. 250–300 g each for 1 kg total meat; adjust if your actual weights differ). Wet your hands with cold water and roll each portion into a smooth ball, pressing to remove air pockets.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add the meatballs and brown on all sides, turning carefully with tongs or a spatula. Browning should take about 6–8 minutes total. You do not need to cook through — just build color and flavor. Remove meatballs to a plate and set aside.

In the same skillet (wipe out excess oil if there's too much, leaving roughly 1 tablespoon), add 1 tablespoon olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5–7 minutes.

Add the garlic and cook until fragrant, 30–60 seconds, taking care not to burn it.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the passata/crushed tomatoes, dried oregano, dried basil, sugar (if using), salt, pepper, and 120 ml water or stock. Stir to combine.

Bring the sauce to a gentle simmer, then carefully nestle the browned meatballs into the sauce. Spoon sauce over the meatballs so they are partially submerged.

Reduce heat to low, cover partially, and simmer gently for 25–30 minutes, turning the meatballs once or twice so they cook evenly and absorb the sauce. The internal temperature of the meatballs should reach 70–75°C (160–165°F) for fully cooked beef/pork. If sauce reduces too much, add a splash of water or stock to maintain a saucy consistency.

Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Spoon the meatballs and sauce onto warmed plates. Generously sprinkle the coarse grated cheese over the meatballs so it melts slightly from the heat of the sauce.

Garnish with fresh basil or parsley leaves if using. Serve immediately alongside bread, pasta, or a simple salad.

ground beef (40% of mix)

ground pork (60% of mix)

large egg

whole milk

breadcrumbs (fresh or panko)

Parmesan cheese, finely grated

garlic, minced

flat-leaf parsley, finely chopped

salt

black pepper, freshly ground

olive oil (for browning)

extra virgin olive oil

yellow onion, finely diced

garlic, sliced or minced

tomato passata or crushed tomatoes

tomato paste

sugar (optional, to balance acidity)

water or low-sodium chicken/vegetable stock

coarse grated cheese (Parmigiano-Reggiano or Pecorino)

fresh basil or parsley leaves (optional garnish)

Preheat oven to 425°F (220°C). Scrub the russet potatoes thoroughly under cold water and pat dry. Pierce each potato a few times with a fork to relieve steam while baking.

Wash and prepare potatoes

Rub each potato with olive oil and sprinkle with half the kosher salt and half the black pepper. Place directly on the oven rack or on a rimmed baking sheet and bake for 45–60 minutes, until skin is crisp and an instant-read thermometer registers about 210°F (99°C) in the center.

Bake potatoes

Remove potatoes from the oven and let cool 10–15 minutes until they are cool enough to handle but still warm. Reduce oven temperature to 400°F (200°C). Cut each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to keep them sturdy. Reserve the scooped potato for another use (mashed potatoes, soup, etc.).

Cool and halve

Brush the inside and outside of each potato shell lightly with the remaining olive oil and sprinkle with the remaining kosher salt and black pepper. Place skins cut-side down on a rimmed baking sheet and bake at 400°F (200°C) for 10 minutes. Flip skins cut-side up and bake another 5–8 minutes until edges are crisp.

Crisp the skins

While skins crisp, cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, or bake on a separate sheet at 400°F (200°C) for 15–20 minutes. Transfer cooked bacon to a paper towel-lined plate to drain and cool, then crumble or chop into small pieces.

Cook bacon

Divide the shredded cheddar evenly among the potato skins, sprinkling it into the hollow. Top each with a generous pinch of crumbled bacon. Return the filled skins to the oven and bake at 400°F (200°C) for 5–7 minutes, or until the cheese is melted and bubbling and edges are golden.

Assemble with cheese and bacon

While the cheese melts, trim and thinly slice the green onions on the diagonal. Reserve some green onion tops for garnish if desired.

Prepare green onions

Remove the loaded potato skins from the oven and let them sit 1–2 minutes. Transfer to a serving platter.

Top each potato skin with a dollop (about 1 tbs) of sour cream or serve sour cream on the side for dipping. Sprinkle sliced green onions over the skins, add optional snipped chives, and dust lightly with smoked paprika if using.

Serve immediately while hot. Makes 6 servings as an appetizer (2 halves per person).

russet potatoes (medium)

olive oil

kosher salt

black pepper (freshly ground)

sharp cheddar cheese (shredded)

bacon

green onions (scallions)

sour cream

chive (optional, finely snipped)

smoked paprika (optional)

Place potatoes in a saucepan and cover with cold water by 2 cm. Add 1/2 tsp salt and bring to a boil. Reduce to a simmer and cook until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain, let cool slightly, then halve or leave whole if small. Set aside.

Prepare potatoes

Bring a separate pot of salted water to a rolling boil. Add trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath (bowl of ice water) to stop cooking and preserve color. Drain and pat dry.

Cook green beans

Place eggs in a small saucepan and cover with cold water. Bring to a simmer, then cook for 9 minutes for fully set yolks. Transfer to ice bath for 5 minutes, peel, and quarter.

Hard-boil eggs

Core and cut tomatoes into wedges. Thinly slice shallots and, if desired, soak them briefly in cold water for 5 minutes to reduce sharpness, then drain.

Prepare tomatoes and shallots

If using canned tuna, drain well and flake into large chunks. If using fresh tuna, sear for 1–2 minutes per side in a hot skillet with 1 tsp olive oil for rare to medium-rare, then slice. Arrange anchovy fillets and capers on a small plate to add to the salad if desired.

Assemble tuna and optional anchovies

Toss the greens lightly with a small amount of dressing (reserve most for final dressing). On a large platter or individual plates, arrange the greens as a base. Neatly arrange potatoes, green beans, tomato wedges, quartered eggs, tuna, olives, sliced shallots and anchovies in sections on top of the greens for a classic composed Niçoise presentation.

Arrange salad

Make the dressing: In a small bowl or jar, combine minced garlic, Dijon mustard, red wine vinegar, lemon juice, sea salt and black pepper. Whisk to combine, then slowly drizzle in the olive oil while whisking (or shake vigorously in a jar) until emulsified. Taste and adjust seasoning.

Finish and serve: Drizzle remaining dressing over the assembled salad (or serve on the side). Gently toss portions if desired or serve composed. Garnish with extra olives, capers or parsley. Serve immediately.

romaine lettuce (or mixed salad greens)

small new potatoes (or baby potatoes), halved if large

green beans, trimmed

ripe tomatoes, wedges

canned tuna in olive oil, drained (or fresh seared tuna, sliced)

Niçoise olives (or Kalamata), pitted

small shallots, thinly sliced

anchovy fillets (optional)

capers (optional)

extra-virgin olive oil

red wine vinegar

Dijon mustard

fresh lemon juice

sea salt

freshly ground black pepper

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

Prep and dry

In a large bowl, combine baking powder, kosher salt, black pepper, and garlic powder. Add the wings and toss until evenly coated. The baking powder helps crisp the skin when cooking.

Coat with baking powder and seasoning

For best crispness, place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30–60 minutes to dry the skin. If short on time, proceed immediately.

Refrigerate (optional)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Bake for 35–45 minutes, flipping once at the 20–25 minute mark, until skin is deep golden brown and internal temperature reaches 165°F (74°C).

Oven method (recommended)

Preheat air fryer to 400°F (200°C). Place wings in a single layer (work in batches if necessary). Cook 20–25 minutes, shaking or flipping halfway, until crisp and cooked through.

Alternative: Air fryer

Heat neutral oil to 350°F (175°C) in a deep pot. Fry wings in batches for 8–10 minutes until golden and crisp. Drain on paper towels.

Alternative: Deep-fry

While wings cook, melt the butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in the hot sauce, brown sugar, apple cider vinegar, Worcestershire sauce, cayenne (if using), and sea salt until smooth and glossy. Keep warm on very low heat or transfer to a bowl; whisk again before tossing.

Make the sauce

Taste the sauce and adjust heat or acidity: add a little more hot sauce to increase heat, a pinch more sugar to mellow, or a few drops of vinegar for brightness.

Taste & adjust

Place hot cooked wings in a large clean bowl. Pour the warm buffalo sauce over the wings and toss briskly until each piece is evenly coated. Work quickly so the wings remain hot and the sauce adheres.

Toss wings in sauce

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

Plate and garnish

Leftover wings can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or in an air fryer until warmed through and crisp. Keep extra sauce separate to preserve texture.

Storage

chicken wings (drumettes + flats)

baking powder (aluminum-free)

unsalted butter

hot sauce (Frank's RedHot or similar)

light brown sugar

apple cider vinegar

Worcestershire sauce

cayenne pepper (optional, for extra heat)

fine sea salt

ranch dressing

celery sticks

chopped fresh parsley

crumbled blue cheese (optional)

Dans un bol, mélanger 2 c. à soupe d'huile d'olive, 1 c. à soupe de jus de citron, 1 c.à tsp de moutarde de Dijon, 1 gousse d'ail écrasée, 1 c. à tsp de sel et 1/2 c. à tsp de poivre. Fouetter pour émulsionner.

Préparer la marinade

Placer la poitrine de poulet dans un plat peu profond ou un sac hermétique, verser la marinade et bien enrober. Laisser mariner 15–30 minutes à température ambiante (ou jusqu'à 2 heures au réfrigérateur).

Mariner le poulet

Préchauffer une poêle à feu moyen-élevé. Essuyer légèrement le poulet (retirer l'excès de marinade), ajouter 1 c. à soupe d'huile dans la poêle et cuire la poitrine 5–7 minutes de chaque côté, jusqu'à ce que la température interne atteigne 74°C (165°F). Retirer et laisser reposer 5 minutes, puis trancher finement.

Cuire le poulet

Préchauffer le four à 200°C (400°F). Mélanger les dés de pain avec 2 c. à soupe d'huile d'olive, 1 gousse d'ail hachée et 1/4 c. à tsp de sel pour bien enrober. Étaler en une seule couche sur une plaque de cuisson. Enfourner 8–12 minutes en remuant à mi-cuisson, jusqu'à ce qu'ils soient dorés et croustillants. Laisser refroidir.

Préparer et cuire

Dans un bol moyen, fouetter le jaune d'œuf avec 1 gousse d'ail écrasée, 2 filets d'anchois hachés et 1 c. à soupe de moutarde de Dijon jusqu'à obtenir une pâte homogène.

Préparer la base

Ajouter 2 cuillères à soupe de jus de citron, puis incorporer lentement l'huile d'olive extra vierge (6 c. à soupe) en filet tout en fouettant vigoureusement pour créer une émulsion épaisse. Si la sauce devient trop ferme, ajouter 1–2 c. à soupe d'eau froide pour ajuster la consistance.

Émulsionner

Incorporer 1/2 tasse de parmesan râpé, assaisonner de 1/2 c. à tsp de sel et 1/4 c. à tsp de poivre noir. Goûter et ajuster citron, sel ou anchois selon préférence. Pour une version sans jaune cru, remplacer le jaune par 1 c. à soupe de mayonnaise et mélanger de la même façon.

Assaisonner et finaliser

Dans un grand saladier, déposer les feuilles de romaine coupées. Ajouter la moitié du parmesan râpé et environ 3/4 de la sauce César (conserver le reste pour servir). Mélanger délicatement avec des pinces pour bien enrober les feuilles sans les abîmer.

Mélanger la salade

Répartir les tranches de poulet chaudes ou tièdes sur la salade. Parsemer les croûtons et le reste du parmesan (ou ajouter des copeaux de parmesan sur le dessus).

Ajouter poulet et croûtons

Poivrer à convenance et ajouter des jaunes d'œuf cuits ou des œufs mollets sur chaque assiette si utilisé. Servir immédiatement pour conserver le croustillant des croûtons.