What’s for Dinner? 5 Meals to Beat the Winter Blues

When the doldrums of winter drag on it’s best to mix up your meal plan with a balance of comfort food classics like hanger steak with lighter meals like salmon to remind you summer isn't too far off.

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Cooking for Two: Loaf Pan Lasagna

This small-batch weeknight lasagna comfortably serves two and is ready in half the time as a larger batch. Loaf Pan Lasagna is layered with chunky pieces of sausage and rustic-but-quick tomato sauce.

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King Cake

Celebrate Mardi Gras with a homemade King Cake filled with cinnamon and sugar. If you can’t make it to New Orleans, bring it to you with this step-by-step guide to making this colorful, classic celebration cake – baby and all!

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Romanesco Salad

Ever tried romanesco? It's a little like cauliflower and a little like broccoli, and it makes a GREAT salad! Give this vegetable a try with this simple recipe.

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These homemade blondies are rich, buttery, and chewy — the perfect treat for Game Day, birthday parties, and potlucks. They keep for several days and freeze like a dream.

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Chinese Orange Chicken

Get the best of Chinese Orange Chicken takeout at home! This recipe is loaded with sweet citrus flavors, sesame seeds, and scallions. It’s surprisingly easy to make. All you need is a large skillet. And don’t skip the orange zest in the sauce—it’s the most important piece!

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Roasted Beets with Balsamic Glaze

The BEST way to cook beets? Roasted! These ruby red beets are roasted in the oven until sweet and caramelized, then tossed with orange zest and a balsamic glaze. So good!

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10 Salads to Take for Lunch

Refuel and reenergize at lunch with these sensational salads! They're far from boring, pack in all those nutritious fruits and veggies, and will have you going back for seconds, guaranteed.

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Hanger Steak with Shallots

Tender juicy hanger steak! Quickly sear this steak in a hot pan and then serve with a sauce of shallots and butter in a wine reduction. This makes an easy, yet impressive, home cooked meal.

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Slow Cooker Corned Beef and Cabbage

You'll love this easy Slow Cooker Corned Beef and Cabbage served straight from the pot with a dollop of whole grain mustard. Leftovers make great Reuben sandwiches!

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Chocolate Covered Strawberries

Chocolate Covered Strawberries at home? Yes, please! This sweet treat is quite simple to make: just melt chocolate and dip. We have lots of tips to make sure your chocolate covered strawberries look just like store-bought.

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How to Cook Rice on the Stovetop

Making white rice is easy! Avoid crunchy, mushy, or burned rice with these simple steps. Ready in under 30 minutes.

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What’s for Dinner? 5 Recipes the Whole Family Will Love

Dinner this week has something for everyone – chili, easy enchiladas, and ramen stir fry for the causal diners and Chicken Cordon Bleu or seared tuna for those looking to serve something extra special.

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Butternut Squash and Black Bean Skillet Dinner

Looking for dinner that’s healthy in a hurry? The whole family will love this vegetarian skillet dinner! It’s loaded with the sweet and earthy flavors of roasted butternut squash, black beans, and quinoa, seasoned with cumin and chili powder. The best part? It’s ready, start to finish, in about 45 minutes.

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Sazerac Cocktail

The Sazerac is considered by many to be America's oldest cocktail! Made with rye whiskey, Peychaud's bitters, absinthe, sugar, and a lemon peel, it's a true classic. Try it!

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Slow Cooker Beef Stroganoff

Hearty and comforting Beef Stroganoff becomes fall-apart tender with a few hours in the slow cooker. Perfect for a busy day when you don't have time to cook dinner. Serve it over egg noodles!

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Our Favorite Gluten-Free Pasta

What's the best gluten-free pasta? We tasted 11 popular brands and discovered a few new favorites we think are great whether you're gluten-free or not!

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Italian Meatballs

These classic Italian-American style meatballs are huge and pillowy soft! They're mixed with ground beef and pork, loaded with herbs and cheese, and served with a traditional tomato sauce. Make them baseball-sized for a dinner entree, or roll them smaller for an appetizer.

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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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29 February 2020

  • Harissa Sweet Potato Ricotta Toast

    This post is in partnership with California Grown. I’m slow to transition out of winter produce, especially with sweet potatoes. I love sweet potatoes (which is probably obvious). This toast is a delightful savory breakfast that’s easily adaptable for a different time of year. California Sweet Potatoes February is always an interesting time in California....

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  • Arugula Delicata Squash Pasta

    I was the type of kid who put chips on her sandwich (and by kid, I mean fully functioning adult). It’s a texture thing. I like the crunch paired with the softness of the sandwich. This delicata squash pasta is similar in that it’s not really pasta but a salad with pasta in it. The...

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  • Berbere Sweet Potato Farro Bowls

    This post is sponsored by Bob’s Red Mill. See below for more information. There’s nothing like a hearty grain bowl filled with vegetables, grains, and beans. It hits all the points and makes for such a delicious and filling dinner. This particular bowl has some of my favorites (roasted sweet potatoes! farro!) with a bit...

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  • Creamy Carrot-Coconut Soup

    I’m popping in to share a recipe from a new cookbook I can’t put down. To be honest, it’s hit and miss with new cookbooks. I’m always looking for a book that challenges my ways of thinking about ingredients whether that’s in a new way to cook or new-to-me flavor combinations. Bryant Terry’s Vegetable Kingdom...

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  • Lentil Bites with Broccoli Pesto and Rice

    As I continue to work within more of the meal plans, I’m finding ways to use old favorites to create new, delicious meals. These lentils bites have long been a solid staple in my repertoire. The same could be said for the broccoli pesto. So what happens when you combine the two? You get this...

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