Kalimotxo (Red wine and cola cocktail) (Basque-Spanish-Portuguese)

Apparently Sangria is out and this red wine and cola cocktail is very much 'in' when visiting Spain and the surroundings. At least that's what many gourmet guides say, Kalimoxto is all the rage.
Originally from the Spanish region of Basque country, it became more and more popular due to tourist demand, over the last 5 years.
To me this is very funny, because this combination is also something done in Romania but only in the very poor and uneducated areas, and widely frowned upon. It's considered something done in bad taste and a waste of wine. :)
Recipe sources and more info: Saveur and Huffpost. 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Tirokafteri (Feta cheese spread) (Greek and Northern Macedonian).
Five years ago: Cherry brownie cake.
Six years ago: Obazda and Gouda pumpernickel party rounds (German-style).
Seven years ago: Turkey steaks in pink champagne sauce.
Eight years ago: Spicy shrimp and wild rice soup (Chinese).

Fava beans with cilantro and bacon (Portuguese)

Fava beans are a favorite not just in Middle Eastern cuisines, but also with the Portuguese. In this quick recipe (quick if you're using pre-cooked fava beans), they are beautifully paired with bacon and cilantro, plus some tomato for extra flavor.
Recipe source: LeitesCulinaria.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Thé à la menthe Tunisien (Tunisian mint tea) (vegan).
Five years ago: Ispanak Salatasi (Turkish baby spinach salad).
Six years ago: Papanași (Romanian ricotta-based sweet fritters).
Seven years ago: Pizza with goat cheese, caramelized onions and raspberry sauce.
Eight years ago: Spicy shrimp and wild rice soup (Chinese).

Queijadas (Portuguese custard tarts from Sintra)

A Queijada is a muffin-like Portuguese sweet made with cheese or Requeijão (a type of fluid ricotta-like milk product). In a way, they are similar to the cheesy dessert muffins from El Salvador, called Quesadillas (no connetion to the Mexican food bearing the same name). 

Each region in Portugal has its own version but they are made first and foremost in Sintra, the capital of late Portuguese monarchy, with a milk custard instead of cheese.

Here is a view of the gates of the Pena Palace, just one of the many there up in the Sintran mountains.

This next one is a view of me from behind, walking up through the Pena Palace complex.

And this one is one of my favorites, from the palace kitchens, displaying all the copper baking trays that were at some point in use. Loved them :) 

Since Sintra was one of the places I loved the most when visiting Portugal last year (in July 2018), I decided to make something from there to commemorate the vibes. 
Main recipe source: here.

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Salade de Pois Chiches (Jewish/Tunisian chickpea salad) (vegan).
Five years ago: Spinach, soy and apple smoothie (raw vegan).
Six years ago: Kohlrabi carpaccio with prosciutto crudo and Parmesan (raw).
Seven years ago: Smoked trout spread on hot buttered toast.
Eight years ago: Spicy shrimp and wild rice soup (Chinese).

Gyabrag (Tibetan barley pancakes)

I started exploring Tibetan cuisine with the help of this book and I'm thrilled of the gems I discover. These pancakes made with barley flour and whey are a perfect example of the frugal but delicious culinary practices of the area. 
They are meant to be served with yak butter (I used buffalo butter, which I also used for making the Po cha drink from the high mountainous regions of Tibet). The butter is richer and more flavorful than the standard cow version, and melts onto the hot pancakes in an irresistible way.
Recipe source: Tibetan Customs.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Bacon, corn, pea and red bean hash.
Five years ago: Gorgonzola and mushroom pizza with wholemeal crust.
Six years ago: Kirmizi Mercimek Çorbasi (Turkish red lentil soup) (vegan).
Seven years ago: Mauve rice with bell peppers, carrots, olives and pine nuts (vegan).
Eight years ago: Spicy shrimp and wild rice soup (Chinese).

Po cha (Butter tea) (Chinese, Nepali, Tibetan)

The mountains of Tibet and the neighboring regions (the high altitude areas of China and Nepal) are beautiful and harsh. The high altitude and the temperatures there are not easily withstood by most people. The local's secret? Among other things, the Po cha drink, made with a generous amount of yak butter. 

Mixing black tea with fat makes it less bitter and easy to digest, while the high amount of fats in the drink helps the human body cope with living at high altitudes. People drink several cups of this per day, and it's often a meal in itself - maybe just with some flatbread added. This is like Bulletproof coffee avant la lettre :). 

Since I couldn't find yak butter, I made it with the closest thing I could find - buffalo butter. It turned out surprisingly delicious. Keep an open mind though - the drink also contains a hefty dose of salt, so it's not the dessert-like tea or coffee you might be accustomed to. 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Nutted cream cheese sandwich (American).
Five years ago: Whole wheat thin pizza crust (vegan).
Six years: Sauteed cod with pea cream (Italian).
Seven years ago: Pepitoritas (Mexican cajeta and pumpkin seed crescents).
Eight years ago: Straciatella cream pie (Italian).

Cong You Bing (Chinese Scallion Pancakes) (vegan)

This dish of savory pancakes is one of the best known Chinese dishes outside of China. They're simple to make, delicious when dipped in a bit of soy sauce and extremely palatable / easy to enjoy for people of all culinary backgrounds.
Try them, I think they have a tendency to become a go-to in most kitchens once amateur cooks make them once :). 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Mango bread (American).
Five years ago: Owsianka (Belarusian/Polish/Russian/Ukranian oatmeal breakfast).
Six years ago: Sangria (Spanish) (vegan).
Seven years ago: Cajeta (Goat milk caramel) (Mexican).
Eight years ago: Straciatella cream pie (Italian).

Uborkasalata (Cucumber salad) (Jewish-Hungarian) (vegan)

A fast and easy summer side salad from Hungary, brought to the local cuisine through the Jewish community. I tend to make it whenever preparing Hungarian mains, since it pairs well with almost everything, and the paprika powder fits right in.
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Buck's fizz (cocktail) (British) (vegan).
Five years ago: Minestrone (Italian vegetable soup).
Six years ago: Raspberry and marshmallow cake.
Seven years ago: Conchiglioni giganti con ricotta e limone (Italian).
Eight years ago: Straciatella cream pie (Italian). 

Mohn (Jewish poppy seed and lemon cookies) (Jewish from Polish-German diaspora)

The combination between crunchy poppy seeds and a citrus refreshing flavor is a classic. I usually have it in my go-to orange poppy seed muffins. This time, I made a classic recipe for Central European Jewish cookies, known as 'mohn' (the German name for poppy seeds). They're especially popular during the winter holidays.
Recipe source and more about their history: Girl With a Spoon. 

P.S: Happy birthday, mom! :)

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Spinach, goat cheese and kalamata olives pasta (Greek-style).
Five years ago: Horta me Avga Tiganita (Wild greens with fried egg) (Greek).
Six years ago: Orange pasta with eggplant and carrots (vegan).
Seven years ago: Cauliflower and soy croutons cream soup (vegan).
Eight years ago: Straciatella cream pie (Italian).

Matzo Brei (Scrambled Eggs and Matzo) (Israeli Jewish)

This is a quick recipe for scrambled eggs using matzo (thin flatbreads), crumbled and mixed with the eggs. It adds extra body and a yummy salty taste to the resulting mass. 
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Red lentil, chickpea and chili soup (vegan).
Five years ago: Soufflé au citron (Quark and lemon souffle) (French).
Six years ago: Moroccan potato salad (vegan).
Seven years ago: Simple tomato gratin (Gratin Provencal).
Eight years ago: Stuffed baked avocados (Middle Eastern).

The John Oliver sandwich (New-York-style)

This sandwich became more famous after John Oliver popularized it, but the combo of goat cheese and olive paste (tapenade, borrowed from the French) has been a much older favorite in the New York area. Taste it and you'll see why :). 

Recipe source: Saveur.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Japchae (Korean fried noodles) (vegan).
Five years ago: Roasted white onions with breadcrumb crust (vegan).
Six years ago: Three color pizza with basil, mozzarella, cherry tomatoes and avocado.
Seven years ago: Violet flame (cocktail).
Eight years ago: Stuffed baked avocados (Middle Eastern).

Fig and goat cheese pizza (New York-style)

This pizza recipe is a classic find in New York delis, not just because it's made on a base of New York-style crust (thin and puffy), but also because of the choice of ingredients on top. Goat cheese and fresh fig slices, flavored with a touch of balsamico, create a delicious combination which became very popular in the New York area and other new-yorkese restaurants around the country. 
Recipe source: here (slightly adapted from).

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Courgette, pea and pesto soup (vegan).
Five years ago: Pui cu smântână (Romanian chicken and cream) (My mom's recipe).
Six years ago: Creamy coconut milk rice (vegan).
Seven years ago: Tagliatelle with tuna, lemon, rucola and pine seeds.
Eight years ago: Stuffed baked avocados (Middle Eastern).

Classic baked beans (American) (vegan)

The classic rendition of American baked beans, a staple which fed so many working people in real life and Western movies galore :). 
There are also beautiful improvements and variations of the classic recipe, across USA, neighboring countries or other countries of the world which have their own version of baked beans. I'll get to them as well, one by one, after covering this one.
Recipe source: The Bean Institute. 


Last year : nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Cous cous au beurre (Algerian-Jewish).
Five years ago: Nasi Goreng (Indonesian fried rice).
Six years ago: Prosciutto-wrapped turkey fillets with early summer salad.
Seven years ago: Ganse Schmaltz Back-Kartoffeln (German goose fat baked potatoes).
Eight years ago: Stuffed baked avocados (Middle Eastern).

Nutella and Amaretto Brown Butter Blondies

Another year has passed and it's Children's Day again in Romania. :)
Brown butter is a super-easy way to make almost any dessert more delicious, and it even works for savory dishes. It still tastes buttery, but also resembles walnut, and the butter taste gains a whole new level of depth. 

Naturally, blondies with brown butter are a great pairing. The dash of Amaretto liquor makes it even more amazing, and when you also add Nutella to the mix, the small bites of sweet stuff become addictive. 
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Sour cherry muffins with black and white chocolate chunks.
Five years ago: Poppyseed, honey and strawberry glaze Bundt cake.
Six years ago: Elder flower and vanilla syrup (vegan).
Seven years ago: Raw walnut-cocoa truffles with honey and cinnamon (raw vegan).
Eight years ago: Stuffed baked avocados (Middle Eastern).