Crispy Cheese Tortellini Appetizer with a kick

If I had to think of the one* recipe that I’ve been making my entire life, it would probably be these parmesan crusted tortellini bites. I’ve been making these since before I knew anything about food, and definitely before I cared even the slightest bit about cooking. So let me share this most delicious of all appetizers. These cheese tortellini are breaded and fried to crispy, golden perfection. Sprinkle them with some freshly grated Parmesan cheese and dip them in warm marinara sauce. I call it an appetizer, but really, I never want to eat anything else when these are around. You can use a deep fryer, but I just stick with a deep pot. It can be a little tedious moving the little tortellini through all of the steps of breading and frying, but it’s worth it. I typically just settle in for the long haul, pop on some…

VIDEO: Squid ink fettuccini with shrimp and cherry tomatoes recipe

No matter what age you are, you should never be afraid to tackle a new ingredient, and squid ink pasta is a safe place to start expanding your repertoire. Squid ink dishes are having a moment in the culinary world, mostly for their striking color and extra dimension of flavor. But despite the strong color, the noodles have a surprisingly neutral flavor; slightly saltier than standard egg noodles. Some varieties claim to have a faint hint of seafood flavor, as well. Squid ink refers to the black, cloudy liquid that cephalopods  — such as squid, cuttlefish or octopus — release as a defense mechanism when being chased by a predator. It has deep pigmentation caused by melanin, a common organic pigment found in plants and animals. If you’re making your own noodles, remember, a little of this richly colored condiment goes a long way. Squid ink is most popular in Italian and Spanish cooking, but it’s memorable…