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Tag Archives: italian
Wow, you guys. It’s been two whole months since I last posted a Fryday recipe. That ain’t right. In my defense, I need to stay away from fried food, but if I’m being perfectly honest, it’s been a matter of poor time management. Now that I’ve gotten over the initial sadness of Brian moving to Atlanta, I suddenly have all this newfound free time, and you know what that means, more Frydays!
To get back in the swing of things, I’m sharing an easy step-by-step guide for making crispy, cheesy, fried tortellini. It’s everything you love about tortellini, but eat-it-with-your-fingers better.
For the first time in a long time, I didn’t go out of town over the weekend, and it was amazing. Not only did we make time for dinners with friends, a great Yom Kippur service at Hill Havurah (if you’re looking for a DC synagogue, I’ve found their services to be extremely welcoming to Hebrew illiterates like myself), and boring but crucial things like dry cleaning and chores, I actually had time to make something for the blog (!). It’d been too long.
Now, with that said, I didn’t have that much time and still needed something simple and low-key to take to our friends who had so graciously invited us over for dinner. I knew we were having short ribs (so good! and so not healthy), and figured a dessert on the lighter side would do us all a favor. That ruled out cupcakes and cheesecake, but left the door wide open for panna cotta with fresh berries and berry sauce, and I walked right through it. Join me, please.
Happy Fryday, friends! Today’s is a baked Fryday, as most will need to be from here on out (again, wedding), but it’s still shaping up to be a delicious one thanks to these here crunchy and cheesy Baked Mozzarella Bites. No frying necessary.
Mozzarella sticks are everyone’s favorite appetizer, and if you haven’t already noticed, the baked kind are all the rage on Pinterest. These babies are in that same vein, but even better because I prepared them as bite-sized pieces that make the awkward double-dipping dilemma a non-issue. I love my condiments, so the more surface-area breading for dipping, the better. I hope you feel the same way.
Remember last Thursday’s impossibly easy slow-cooker Pasta e Fagioli? Well, these here cheesy, crunchy Fried Ravioli go great with the stuff. And like the soup, fried ravioli are all eat with none of the sw- that usually precedes it.
There are few things that I love more than Fryday recipes, but halfway homemade Frydays would have to be one of them. Use store-bought ravioli and this stuff will come together in no time. Let’s get to it.
I can be plenty crazy about certain things. Take for instance, my pursuit of a very particular piece of white, hard-case luggage that took me all the way out to Rockville. But when it comes to dining out, high-maintenance I am not. You’re welcome, Brian.
In that spirit, I thought I’d use today’s Thirsty Thursday stage to share a great recipe for copycat slow-cooker Olive Garden Pasta e Fagioli (pronounced pasta fajeool, I think). Because sometimes, you just don’t feel like changing out of your sweats to go eat in public. Not that the fine people of Olive Garden would mind, but you know what I mean.
When it comes to pasta, I like my carbs piled high with toppings. I’m talking a cream-based sauce with mushrooms, pancetta, sun-dried tomatoes, broccoli, garlic, peas, and lots and lots of cheese. The more the merrier. The dish pictured above does not follow that philosophy.
What you’re seeing there is a big and surprisingly tasty plate of Cacio e pepe, which literally translates to “cheese and pepper,” and practically covers all of the ingredients that go into making it. While my preference for fixings will probably never change, I’m learning that a minimalistic approach with few but fresh, quality ingredients can be just as satisfying.
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