About this site

Foodierama, surprisingly enough, is a food blog. As a culinary fan since childhood, I decided to share my culinary experiments, recipes, foos stalls and restaurants I go to, interesting markets I come across when I travel, and strange ingredients I like to buy and then chanllenge myself with them in the kitchen.

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Naturally Ella

20 November 2018

  • Twice-Baked Honeynut Squash with Brown Butter

    I’m sliding into the holidays with a solid side dish idea, sure to start a conversation. These twice-baked honeynut squash are not only delicious but have a fun story about this newer squash variety. What is honeynut squash? Honeynut squash was developed through a challenge between Dan Barber and Michael Mouzarek. The goal: grow a [...]

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  • A Vegetarian Holiday Meal Guide

    There is nothing quite like holiday meals. Family, food, and conversation. However, it can be a extremely stressful trying to accommodate everyone’s dietary needs. Whether you’re going with a full plant-based meal or just hoping to get a dish or two to add to the table, this vegetarian holiday meal guide is here to help. [...]

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  • California Green Ripe Olive Cauliflower Salad

    Post sponsored by California Ripe Olives. See below for more details. If I had my way, I’d eat a big bowl of roasted vegetables for lunch, everyday. This cauliflower salad is another recipe that allows me to do just that. Shallot-roasted cauliflower tossed with salty olives and parmesan along along with sorghum. It’s filling and [...]

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  • Roasted Pumpkin Polenta with Pinto Beans

    When it comes to fall cooking, polenta is a staple in our house. This comforting dish has cold-weather/dark nights written all over it. Best of all, this isn’t just an ordinary polenta. Rather, it’s a creamy pumpkin polenta using freshly roasted pumpkins. Roasted Pumpkin Sure, you can buy the canned pumpkin but I don’t think [...]

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  • Walnuts | In the Pantry

    When it comes to ingredients in your kitchen, it can be easy to forget that non-produce items come with ‘best by’ dates. I’ve witnessed many a spice cabinets with bottles dating back years, if not decades. Olive oil that should went rancid ages ago. And nuts that are questionable at best. And so, I’m working [...]

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