King Kamehameha bread (Hawaiian banana bread)

Hawaii has a very interesting cuisine, full of influences from so many other cultures and traces from its native culture still left. This banana bread, studded with macadamia nuts (a common staple in the island), is named after King Kamehameha, founder and first ruler of the Kingdom of Hawaii.
The bread is easy to make, crumbly and delicious.

I made it for a couple of friend's housewarming party and it was gone almost as soon as I sliced it. 
Recipe sources: One Perfect Bite and Honest Cooking.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Smoked salmon tartines with fried capers.
Five years ago: Moroccan mint tea (vegan).
Six years ago: Potage Parmentier (Leek and potato soup) (French).
Seven years ago: Pork bites in sweet and sour sauce (Thai-style).
Eight years ago: Teriyaki salmon fillets (Japanese), Mushroom, pickled cucumber and cheese salad, Danish pastries with strawberry / cream cheese filling and Green pasta with Jamon serrano, Parmesan, mozzarella and olives.

Pao doce (Hawaiian and Portuguese sweet bread)

This is the basic Portuguese while fluffy bread, which the Portuguese have exported into numerous areas in their age of discovery, where it blended with local cuisine influences and was morphed into new forms. One such form is the lovely Japanese Shokupan.
The original Portuguese pao doce ("pao" means bread and "doce" means sweet) remained in its original form only in Portuguese and Hawaii, where it's a staple to this day. Most often it's made as rolls or buns, sometimes with a significantly sweet turn. Unless made specifically as desert and enriched with a filling or more sugar or a sweet topping, the bread is perfect as a dinner accompaniment, despite the sweet concept in its name. 
Recipe source: mainly here. 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Quattro Stagioni pizza (Italian).
Five years ago: Moroccan cous cous salad (vegan).
Six years ago: Cauliflower and potato curry (Indian) (vegan).
Seven years ago: Mâncare de mazăre (My mom's pea stew) (Romanian) (vegan).
Eight years ago: Ginger ale muffins / cupcakes, The magic mushroom and almond soup (with lemon balm melissa) (vegan) and Jamon serrano and shrimp tacos (Spanish-Mexican).

Baby spinach and chickpea salad with ginger dressing (vegan)

A salad that is both fresh from the green leaves and hearty enough from the chickpeas. A good match so far, both healthy and delicious, but if things would stop here it would still feel a bit... bland. Just like any other bean/chickpea and greens salad out there. 
But what makes this not an ordinary salad is the dressing. The glorious red onion and ginger dressing that makes every individual flavor in the salad both stand out and come together. Taste it once and you'll know the feeling. Enjoy :)

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Cucumber and radish salad with sesame vinaigrette (raw vegan).
Five years ago: Moroccan chickpea soup (vegan).
Six years ago: Green zmuti (leaf drink) (raw vegan).
Seven years ago: Thai chicken and crab curry.
Eight years ago: Spaghetti with olives, basil, red pesto and yellow tomatoes, Salată de ardei copți (Roasted red pepper salad) (Romanian) and Pork salad (with olives, roasted peppers and Parmesan).

Slaai (Swazi avocado and peanut salad) (vegan)

A quick to make avocado salad, fresh and delicious, native to the kingdom of Swaziland. The taste is enriched with a touch of fresh ginger and chopped roasted peanuts. 
If you're looking for something quick to throw together and you love avocado, this is just the thing.
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Piyaz (Turkish bean salad).
Five years ago: Prosciutto tortellini with slow-simmered salsa and garlic chips.
Six years ago: Malibu banana bread (with rum, raisins and coconut).
Seven years ago: Tortilla pizza with wild boar ham and bell pepper.
Eight years ago: Truffle cake (Belgian), Spicy potato and cheese fritters and Asparagus, sun-dried tomato, cheese and olive bread.

Racuchy z Jablkami (Polish Apple Pancakes)

This recipe of pancakes, containing grated apples in the batter, is a staple in Polish homes and one of the most delicious ways to enjoy breakfast. Simple enough to make, ready in under 10-15 minutes total prep + cooking time. 
The recipe below is for the traditional Polish version. But as an extra tip, try adding 1/2 teaspoon of almond extract to the batter, it pairs beautifully with the apples & cinnamon. 
Recipe sources: AllRecipes and Food52.

If you want to experiment with savory Polish pancakes, you can also try Lidnivikis (Cottage cheese dill pancakes) (Polish).

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Blackberry and coconut squares.
Five years ago: Baguette aux radis, beurre et sel (Raw radish, butter and salt baguette) (French).
Six years ago: Spanakopita (spinach and feta pie) (Greek).
Seven years ago: Cucumber salad with poppy-seed vinaigrette (raw vegan).
Eight years ago: Mexican corn-cakes with avocado-scallion salsa and refried beans, Crispy baked chicken with Teriyaki sauce and Potato and herring salad.

Lidnivikis (Cottage cheese dill pancakes) (Polish)

One of the things I love most about my native Eastern Europe, from a culinary point of view, are all the pancakes and fritters, sweet and savory alike. The Polish are especially creative in this regard, as are the Slavic peoples and also the Romanians, my own people. 
I've had Polish pancakes before, but they were Racuchy z Jablkami, apple pancakes, meant to be enjoyed as a dessert. I loved them, by the way, so you should really try them too. As for this savory version, I was pretty sure it will turn out great. The combination of cheese or sour cream with dill is a classic one in this part of Europe, and fresh dairy made into fritters is always delicious. 
On the other hand, I was intrigued to see these cheese pancakes are baked, as I'm used to similar ones to be pan-fried. I was looking forward to see how the texture will become, and it was airier and fluffier than I expected. :)
Recipe source: Saveur.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Ensalada de Naranja y Cebolla (Orange and Red Onion Salad) (Argentinian) (raw vegan).
Five years ago: Chicken Alfredo pasta (Italian-American).
Six years ago: Tuna, red onion and sesame wraps.
Seven years ago: Crepes with macadamia cream and lychees.
Eight years ago: Dulce de leche, Sweet tart crust and Mini tarts with dulce de leche and red currants.

Mast-o-khiar (Cucumber herb yogurt salad) (Iranian)

Mast-o-khiar is one of the most well-loved dips / sauces / salads / sides of Iranian and Persian cuisine. It's made with thick yogurt in which various dried nuts, fruits and herbs have been mixed. It also contains rose petals (as you can see scattered on top of it, too). 
In Iran, each family has its own recipe for mast-o-khiar, so you can expect minor variations if you check out other recipes as well.
My main two sources were The Delicious Crescent and Turmeric Saffron.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Bifes a la Criolla (Thin beef steaks in a stew) (Argentinian).
Five years ago: Almond and khaki (persimmon) tart(s).
Six years ago: Eggplant-tomato-pepper cous cous with mozzarella. 
Seven years ago: Basic pancakes (crepes) (Romanian).
Eight years ago: Focaccia with garlic oil, rosemary and yellow tomatoes (Italian) (vegan), Avgolemono (Greek chicken, lemon and egg soup) and Rice and hazelnut spicy colorful salad (vegan).

Parsley Eiji (Fried parsley omlets) (Lebanese)

These are super easy to put together and a staple of Lebanese home cooking. You may not find them in restaurants very often (or maybe on the breakfast menu if you're visiting the country), but they are authentic nonetheless.
There is a fluffiness to these omelets that changes your perspective on omelets, especially if you're a Westerner. This is due to the pinch of baking soda used in the egg mix. You can see the omelets puff up immediately after you put them in the hot frying pan, and it's a beautiful and satisfying sight.
Recipe source: Hadia.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Dark chocolate orange brownies.
Five years ago: Mozzarella in carozza (Italian fried sandwiches).
Six years ago: Boulangère potatoes (French).
Seven years ago: Grasshopper hot chocolate.
Eight years ago: Veronique chicken salad (French), Semolina milk pudding with pear-cardamom puree and honey and Polenta with sour cream and cheese (Romanian).

Man’oushe (Za’atar Flatbread) (Lebanese)

A flatbread laid on very thin and crispy, baked in a very hot oven, with its top really covered in olive oil and za'atar. Since I love za'atar enough to eat it raw or on toasted bread with olive oil, this is the upgraded version of my go-to snack, and it's a dream come true.
It's delicious enough to munch on it as it is, but it also makes for a great side for soups, dips, veggie stews and any other Lebanese or Middle Eastern food.
Recipe source: David Lebovitz. 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Spaghetti Bolognese (Italian).
Five years ago: Crushed peas with smoky sesame (tahini) dressing.
Six years ago: Strawberry and white chocolate mousse cake (no bake).
Seven years ago: Carrot and feta rosti (fritters) with raita (Indian-style).
Eight years ago: Lemon panacota with orange caramel and vanilla panacota with strawberries (Italian), Pasta Primavera (Italian-American) and Lemon balm cream trout with baked asparagus.

Qashat al-Narjeel (Omani Coconut Cookies)

Imagine the sweetest, milkiest and chewiest coconut caramels you've ever had. These ultra-white cookies from Oman will be just like that, and maybe even better. I couldn't get enough after making them initially, so I ended up re-making the recipe again and again. 
The recipe is pretty straightforward; the only issue is that you should leave them to harden up overnight, but besides the long wait time, they're very easy to make.
Recipe source: Saveur.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Teh halia (ginger milk tea) (Singaporean and Malaysian).
Five years ago: Potatoes with za'atar (Middle Eastern) (vegan).
Six years ago: Puff pastry fast pea and dill quiche.
Seven years ago: Carrot and feta rosti (fritters) with raita (Indian-style).
Eight years ago: Karaage (Tatsutaage) (Japanese fried chicken), Horiatiki salata (Greek salad with tomatoes, feta, red onion and kalamata olives) and Beefsteak with spicy butter and wedges.

Cardamom coffee (Arabic coffee) (vegan)

For all fans of coffee and of cardamom (as I am, of course) out there, this is a must try, if you haven't so far. The so-called Arabic coffee is a specialty coffee with an addition of cardamom. Methods of brewing vary, sometimes sugar is added while brewing or after, cardamom is sometimes mixed in the ground coffee before brewing or after and so on.... but the point that stands is that the combination of the two flavors is outstanding and after trying it you're not very likely to return to the plain coffee from before any time soon :). Enjoy!

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Pizza con tonno e cipole (Tuna and onion pizza) (Italian).
Five years ago: Strawberry summer cake.
Six years ago: Spring pasta with avocado and goat cheese.
Seven years ago: Turkey bites in Brie and walnut sauce with grapes.
Eight years ago: Frigănele (Romanian savory French toast), Rosemary marinated and fried potatoes with lemon (vegan) and Thyme, pepper and lemon spicy olive oil cookies.

Easy and fast macaroni and cheese (on stove top) (American)

This recipe of pasta (elbow macaroni), white sauce and cheese is an English (British) classic, now most popular in the United States, but with a history dating back to the 14th century. 

First made in Italy, then brought to England, it eventually spread to the colonies and became a staple meal throughout the world (from the Americas to Australia). It's nowadays a synonym to "comfort food". :)
Since it's such a staple in home cooking, there isn't really an official recipe for "mac and cheese", since every household has its own. Any variations you may find between different sources are thus perfectly normal and to be expected. 

Traditionally, this was made in the oven, but it can be made on the stove top as well, either from scratch (like here), or using a prepackaged mix (but alas, these shortcuts sacrifice much of the taste in favor or laziness, and you will see none such fake shenanigans on my blog). 

This version here was made on the stove top (thus making it the easy and fast version), but with no shortcuts or replacements. You'll see that you can obtain the creamy deliciousness of the dish in no time even if you make it from scratch using real ingredients. And the result is by far healthier and tastier than any cheat's version from American supermarkets. :)
More on the history of the dish here. 
Recipe slightly adapted from here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Salat yerakot yisraeli (Israeli salad) (Jewish/Palestinian) (raw vegan).
Five years ago: Bacon-corn hash (American).
Six years ago: Fennel and Camembert pocket pies in spelt pastry.
Seven years ago: Turkey bites in Brie and walnut sauce with grapes.
Eight years ago: Spaghetti with sesame oil, shiitake and chicken, Gnocchi with thyme-butter sauce and browned cauliflower (Italian) and Red wine baby shrimps with olive and tomato quinoa.

Brânzoaice (Moldavian-Romanian sweet cheese hand pies)

One of the most iconic Romanian desserts, these small hand pies are based on a simple sweet cheese filling, encased in an envelope of yeast-risen dough. They're delicious both hot and cold, and keep very well for days. 
The cheese in the filling should be fresh cow's cheese, you can use either cottage cheese or ricotta or an equal mix of both. The better the cheeses are, the better the final branzoaice pies are going to taste.
The history of these pies goes back at least 300 years, if not more. The process of making them is a bit time-consuming, but pretty straightforward. Try them the next time you're craving a dough-based, airy dessert.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Ensalada con quinoa de Peru (Peruvian) (vegan).
Five years ago: Greek marinated artichokes (vegan).
Six years ago: Baby spinach cream soup with truffle oil (vegan).
Seven years ago: Wholewheat pasta with raw roots.
Eight years ago: French fries with red onion (vegan), Spicy stuffed eggs (with herbs and mushrooms) and White chocolate and basil cream cups with balsamic strawberries (Italian).