Hong am Rèisleck (Chicken in Riesling) (Luxembourg)

I've mentioned before how charmed I am by Luxembourg and its medieval multicultural heritage and history. This is another example of a dish that highlights that mixed heritage of French and German influences.
Chicken pieces are slowly cooked in white wine (Riesling) and finished with a rich mushroom sauce. I think it's needless to say how delicious this was. And another plus: as scrumptious and complicated as it looks, it's actually pretty easy and fast to make :).
Recipe source: here.

Last year: Hawaiian pizza (Canadian).
Two years ago: Barmbrack (Irish cake loaf for Halloween).
Three years ago: Zucchini cream soup (vegan).
Four years ago: Chocolate banana bread with white chocolate chips.

Bors cu fasole (Moldavian white bean soup) (vegan)

This is a traditional Moldavian recipe and something my mom sometimes makes on lent days. It's delicious and hearty enough (because of the beans) to keep you full all day even though vegan. 
This was made by her (and in her kitchen), I only took notes and made the pictures. 
Enjoy :).

Last year: Pasta Frola de Dulce de Membrillo (Quince Tart with Lattice Top) (Argentinian).
Two years ago: Creamy white bean dip / spread.
Three years ago: Broccoli, chicken and cheese casserole.
Four years ago: Potato, cheese and mushroom gratin.

Pumpkin cheesecake with gingerbread crust and candied kumquats

Besides the regular pumpkin pie and the occasional cheesecake with various stuff, we like to make pumpkin cheesecakes. :D. Because nothing beats the combination between creamy and flavorful. With a gingerbread crust to put you in the winter mood. And to top it off and maintain the color tone, freshly candied kumquats. Lovely, lovely, lovely. :)

Not too complicated to make. It just takes a little patience waiting for things to bake. Enjoy :).

Last year: El Submarino (Argentinian hot chocolate).
Two years ago: Wild rice risotto with peas and basil pesto.
Three years ago: Belgian brownies.
Four years ago: Polish buttermilk drink (Kwasne Mleko Ze Szczypiorkiem).

Prosciutto crudo pizza (Italian)

One of the nicest specialties of Italian delis. The prosciutto crudo (raw ham) has a specific taste you either love or hate, but it's definitely one of the most culturally significant icons of the Italian cuisine (sort of the counterpart of the Spanish jamon serrano). Prosciutto crudo pizza, consequently, is to be found in almost every better-than-average pizza place. This is how to make it at home. Enjoy :)

Last year: Saumon et poireaux en papillote (Salmon and leeks en papillote) (French).
Two years ago: Hoddeok (Korean pancakes) (vegan version).
Three years ago: Grilled cheese (halloumi) and veggies on bulgur (Greek).
Four years ago: Scottish cardamom griddle scones with butter and honey.

Spaghetti aglia e olio del Re (Italian)

I've previously shared the joys of no-time AOP spaghetti. This is another consecrated version of them, called "del Re" (which means "of the king") because it also features anchovies. Personally, I've tried cooking more than just this pasta recipe using anchovy fillets from the jar, and I just love it. You don't have to use a lot to give strong salty flavor 2 or 3 per serving is quite enough, and they melt just as soon as you put them in the hot pan, infusing the whole dish with yumminess. 
Imagine that, combined with the other flavors the aglia e olio already has: garlic and chili. All sizzled in extra virgin olive oil. I'm getting hungry as we speak.
Recipe source: here.

Last year: Mini poppy seed croissants (savory).
Two years ago: Glazed duck with orange sauce and vegetables (French-style).
Three years ago: North Croatian deer goulash.
Four years ago: Scottish cardamom griddle scones with butter and honey. 

Brussels sprouts with lemon, garlic and chili sauce (vegan)

A healthy and light way to eat more of these often neglected greens. Spicy and flavored with garlic and lemon, the tiny "rose cabbages", as the Germans call them shine through and provide their nutritional benefits in a delicious manner. Try this dish and learn to enjoy their flavor so you can perhaps add more Brussels sprouts in your diet(s) :).

Last year: Kataif / Kadayf (Turkish-Greek).
Two years ago: Pumpkin and sage soup.
Three years ago: Potato, sun-dried tomatoes and herbs creamy salad.
Four years ago: Scottish cardamom griddle scones with butter and honey

Gashouse Eggs (Sunshine Toast) (American)

This classic recipe of sunshine toast (a piece of toasted bread with a sunny-side-up egg) was first developed by the Gashouse restaurant, presumably. Other names for this dish are eggs in a pocket, one-eyed jack or baby in the hole. :).
The bread round which is cut out of the main slice is toasted as well, and it's perfect for dunking it in the runny egg yolk and for scooping out the delicious liquids. It's also a breakfast idea very popular with the kids. :). Enjoy!
Recipe source: Saveur. 

Last year: Duck liver, orange and parsley crostini.
Two years ago: Fig and blue cheese tart in walnut crust.
Three years ago: Duck eggs with broccoli and prosciutto.
Four years ago: Scottish cardamom griddle scones with butter and honey.

Kumquat cardamom tea bread

If you take a bowl of kumquats, puree them and add them to a cardamom-infused cake batter, add a handful of chopped walnuts while you're at it, and when it comes out glaze the whole thing with more kumquat puree, then this lovely cake ensues. And it's the most flavorful and tangy and bright and happy citrus loaf cake you've ever had! Just sayin'. But because I'm such a nice person, I'm sharing the recipe right here with everyone. (Well, to be fair, it wasn't really mine to begin with).
Recipe source: Epicurious.

Last year: Pico de gallo (Mexican) (raw vegan).
Two years ago: Cocoa and chili biscotti (Aztec-style biscuits).
Three years ago: Cajeta cake squares (Molten caramel cake).
Four years ago: Scottish cardamom griddle scones, with butter and honey.

Grapefruit guacamole (raw vegan)

I fancied the idea of a grapefruit-flavored guacamole recipe ever since I first saw it here. And I'm not sorry I tried it. :) Enjoy it with your favorite dipping sticks / veggies / tortilla chips and so on.

Last year: Arroz Verde (Green cilantro rice) (Mexican).
Two years ago: Aztec hot chocolate.
Three years ago: Rosemary, Gruyere cheese and potato bread.
Four years ago: Tagliatelle with Gorgonzola and spinach sauce.

Pommes de Terre Byron (Byron Potatoes) (French)

These classic French potatoes (also known as a "golden pancake") are all the melted cheese comfort food goodness you may crave on a cold and tired evening. They're really easy to throw together and they will be gone before you know it. Moreover, I'm willing to bet the dish will be a crowd-pleaser and even the pickiest of children will enjoy it (as the upgraded version of a baked potato with cheese topping). Whenever you crave comfort food but don't really feel like putting in a lot of effort to make something time-consuming, just put some potatoes to boil on the stove top or bake them in the oven and the rest will be easy as (eating) pie. :)
Recipe sources: here and here.

Last year: Hummus, scallion and kalamata pita pockets (vegan).
Two years ago: Hasselback potatoes (Swedish).
Three years ago: Salată de varză (Romanian white cabbage salad) (raw vegan).
Four years ago: Simple strawberry, cream and rice crispies treat.

Orrecchiete with artichokes, chanterelles and spinach pesto

A slightly more complicated than average pasta dish, but so worthy in every aspect. The foamy orecchiette are paired with marinated artichoke hearts, chanterelle mushrooms, chili flakes, and some garlic, everything slightly cooked in olive oil. To make it perfect, everything is next mixed with delicate tasting, freshly made spinach, and cashew pesto.
Enjoy. :)

Last year: Black Russian (cocktail).
Two years ago: Cheddar and oat scones (British).
Three years ago: Mexican rice with vegetables (vegan).
Four years ago: Sweet potato and prosciutto starters.

Pizza-ghetti (Canadian)

This is a nice way of enjoying both pizza and spaghetti (with tomato sauce), both culinary/comfort food staples, in the same plate. Nice of the Canadians to come up with it, huh? :) I particularly love how corny the name sounds. It's adorable. :)

Last year: Pumpkin pie with crunchy spice star biscuits.
Two years ago: American pumpkin pie (from scratch).
Three years ago: Lemon pepper grilled chicken.
Four years ago: Frittata with bell pepper and Tirolean sausages.

Mont Blanc cookies (French-Italian)

A classic dessert both the Italian and French tradition share. It can be shaped as individual cookies (like we did here) or a large single cake. The composition is pretty easy: pillow-like fluffy meringue, topped with chestnut puree and a dollop of snowy white whipped cream on top. And voila. :)
Delicious and very much like Mont Blanc (with its high snow-covered snow peaks) that goes well into both Italy and France :)

Last year: Kastaniencremesuppe (Chestnut cream soup) (German).
Two years ago: Autumn chestnut and beetroot salad. (October seems to set me in a mood for chestnuts).
Three years ago: Fig, rosemary and mascarpone tartlets.
Four years ago: Spicy Guinness mustard (Irish).