Sticky toffee pudding sheet cake (British-American)

The classic sticky gooey crumbly caramel-tasting goodness we all know and love from that one special pub or restaurant. Served hot, with its puddles of extra toffee sauce and a cup of vanilla ice-cream. What's there not to love?

Recipe loosely adapted from Nigella Lawson, via Food52.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Chicken Jalfrezi (Indian-Chinese).

Five years ago: Beef and bamboo shot soup (Filipino).

Six years ago: Crispy chili beef with broccoli (stir-fry). 

Seven years ago: Green tree (cocktail).

Eight years ago: Baby making and no cooking :).

Yiaourti Me Meli (Greek yogurt with honey and walnuts)

This is so easy to prepare that it would be shameful to call it cooking, but I'm sharing it with the world just in case some of you haven't already thought about combining Greek yogurt with honey and walnuts. It's a very common snack / dessert in Greece and it wouldn't do to have it missing from the specific regional cuisine list. :)

Recipe source: here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Gram (chickpea) chapatis (Indian flat-breads) (vegan).

Five years ago: Shopska salad (Bulgarian).

Six years ago: Mushroom and baby corn soba noodles (vegan).

Seven years ago: Truffle mashed potatoes and Salată asortată (Romanian assorted salad) (raw vegan).

Eight years ago: Baby making and no cooking :).

Htapothi Makaronatha (Pasta with octopus) (Greek)

It's no longer any news that seafood holds a special place in Greek cuisine and the Greek chefs really know what to do with seafood to make it shine. This pasta with fresh octopus stewed in a tomato-based sauce is the perfect example of this seafood mastery. If you manage to get fresh octopus in your local market, this should be the go-to recipe for it.

Recipe sources: here and here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Smoked salmon and scallion omelette. 

Five years ago: Bob chorba (Bulgarian bean soup) (vegan).

Six years ago: Caviar on mashed potatoes (Russian).

Seven years ago: File Marajoara (Steak with melted cheese) (Brazilian).

Eight years ago: Baby making and no cooking :).

Soboro don (Chicken rice bowl for bento box lunch) (Japanese)

A yum and easy way to create a bento box lunch (or just a home dinner) full of color and flavor. 

Recipe source: Mark from NoRecipes.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Quatro Formaggio pizza (Italian).

Five years ago: Polenta, apple and dried fruit country cake (Italian-style).

Six years ago: Alivenci (Polenta cream cake bars) (Moldavian and Romanian).

Seven years ago: Mascarpone marbled brownies.

Eight years ago: Baby making and no cooking :).

Tamagoyaki (Rolled omelette) (Japanese)

Tamagoyaki is impressive at a first glance, like something which might be difficult to make, but don't worry, it's really not that hard. All you need is patience and a source of heat. It's easier to make in a special Tamagoyaki pan, of course, in order to achieve the ideal shape, but you don't even need one of those, it's totally doable in a regular frying pan too. The result? One of the creamiest and fluffiest omelettes you've ever had. :)

Recipe sources: JustOneCookbook and JapanCentre.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Coconut and raspberry muffins (vegan).

Five years ago: Dulceață de gutui (Romanian quince jam) (vegan).

Six years ago: Chicken and pomegranate molasses stew (Middle Eastern-style).

Seven years ago:Penne alla vodka (Italian-American).

Eight years ago: Baby making and no cooking :).

Torrijas al vino (Spanish French toast with wine, honey and olive oil)

The Spanish version of French toast, Torrija (plural Torrijas), soaked with red wine instead on milk, and with strong olive oil and honey flavors to match. The use of olive oil in a sweet dish is common in Spanish cuisine and lends more flavor and depth to the taste. And the red wine is.. well, no introduction is required. Of course it's a lovely touch.

Recipe source: here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Kartoffelpuffer (German potato pancakes).

Five years ago: Gnocchi al pesto (Italian).

Six years ago: Pizza Margherita (Italian).

Seven years ago: Pickled carrots in salt brine with honey and mustard (vegan).

Eight years ago: Baby making and no cooking :).

Chocolate a la taza venezolano (Venezuelan hot chocolate)

If Argentinians have their hot chocolate by dunking a chocolate spoon or a chunk of chocolate in their hot milk, Venezuelans take a more preparation-intensive approach to it. 
Not that there's anything wrong with the Argentinian version of hot chocolate, El Submarino, but this hot chocolate with rum from Venezuela is totally worth the extra little bit of effort. 
Main recipe sources: Saveur and EnrileMoine. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Shrimp cocktail in avocado cups.

Five years ago: Cypriot tomato salad (Greek).

Six years ago: Coconut corn salad.

Seven years ago: Goat cheese rounds in prosciutto.

Eight years ago: Baby making and no cooking :).

Pasticho Venezolano (Venezuelan lasagna)

Very similar to the classic Italian Lasagna Bolognese, this Venezualan version tends to be much creamier, though, making it the perfect comfort food for chilly days.
Its name comes from Pastitsio, a similar Greek dish with layered tubular pasta used in-between the meat and sauce layers. The Greek immigrants brought it to Venezuela, where it eventually morphed into this current form, using classic lasagna sheets. 
Recipe source: here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Yuanyang (Hong Kong-style Coffee with Sweetened Milk Tea) (Chinese).

Five years ago: Saganaki (Greek fried cheese).

Six years ago: Goat cheese, lemon scallions and walnut tart.

Seven years ago: Banana American pancakes with agave syrup and almonds.

Eight years ago: Baby making and no cooking :).

Caldo verde (Brazilian, Portuguese and Cape Verdean kale and sausage soup)

This is a hearty, cold season stew originating and Portugal and happily adopted in its former colonies of Brazil and Cape Verde. It's not exactly cold season yet, but some nights you just crave something really comforting, right?
With smoky Portuguese sausages (linguica), chickpeas and kale (the name 'verde' is derived from the greens which go into the soup), it's basically comfort food in a convenient one pot affair. 
Recipe sources: here, here and here. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Fried mini mozzarella (bocconcini) (Italian).

Five years ago: Flourless apple brownie with walnuts.

Six years ago: Muffins using only wholemeal flour (with raisins and chocolate).

Seven years ago: Mimosa (cocktail).

Eight years ago: Baby making and no cooking :).

Bondeomelette (Norwegian farm omelette)

This farm omelette from Norway is a bit complicated to make (you start it on the stove top and finish it in the oven), but it contains all the goodness of a late summer bounty. Made with sliced potatoes, leeks and leftover pulled meat, as well as onion, milk and butter, it tastes like a heartier version of Spanish tortilla. It's totally worth the bit of extra effort required. 

Recipe source: North Wild Kitchen.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Nutella swirl yogurt biscuits.

Five years ago: Goat cheese and poppy seed dip.

Six years ago: Spicy bean and avocado tostadas (Mexican) (vegan).

Seven years ago: Breakfast croissants with Gouda cheese crust.

Eight years ago: Baby making and no cooking :).

Lapper med Øl (Norwegian Flat Cakes with Beer)

These beer pancakes from Norway are especially fluffy and with a surprising depth of flavor, on account of the magic brew in their batter. :)

Topped with sour cream and jam (I used bitter cherry jam, it was dreamy), they're incredibly good. All pancakes are lovely, but these lapper are really above average good.

Recipe source: North Wild Kitchen.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Sauce Gribiche (French mayo dip).

Five years ago: Home-made pita chips (vegan).

Six years ago: Pesto and caper focaccia (Italian) (vegan).

Seven years ago: Tomato gratin Provencal with garlic butter baguette (French).

Eight years ago: Baby making and no cooking :).

Sopa Kafea (Spanish Basque coffee soup)

This Basque coffee 'soup' is not a soup, but a dessert / light supper / frugal main course. It hails from the Spanish side of Basque country (the contested region between France and Spain) and although it's far from contemporary gourmet tastes, it's pretty yum.

Recipe source: here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Fagioli e tonno (Tuna and white bean salad) (Italian).

Five years ago: Kahluaccino. 

Six years ago: Pindi chana (Spicy chickpea curry) (Indian) (vegan).

Seven years ago: Sancocho (Chicken and root soup) (Puerto Rican).

Eight years ago: Baby making and no cooking :).

Taloak (French Basque pancakes)

Taloak are corn flour-based pancakes, originating from the French side of the Basque region, which are popular wherever significant basque communities can be found. In Canada, for example, communities with Basque origins are having taloak parties, where large quantities of these pancakes are made and everyone brings their own versions of toppings and drinks to accompany them.

The taloak taste rustic, with a rough texture (compared to simple crepes) and a delicious nutty after-taste. The recipe makes simple taloak, since you can have them either with sweet or savory toppings. 

For a touch of sweet, top with cream, fruit jams, chocolate spread, or pair with sweetened coffee. The Basque people are great coffee lovers.

To have the taloak as a savory starter, top with txistorra sausage (or fried chorizo), roasted vegetables, your favorite cheeses, relish or pickles, in whatever combination you want. 

Recipe sources: PapillesEtPupilles and Burutapen.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Spaghetti con acciughe e pangrattato (Spaghetti with anchovies and breadcrumbs) (Italian).

Five years ago: Rogan Josh (Indian & Iranian beef / lamb stew).

Six years ago: Orecchiette with onion and sage sauce.

Seven years ago: Flammkuchen (Tarte flambée) (Alsacian).

Eight years ago: Baby making and no cooking. :)