Caribbean cocoa tea (hot chocolate) (St Lucia)

The so-called cocoa tea is actually a type of delicious hot chocolate, heavy infused with spices (even unusual ones like bay leaf). It hails from the island of St Lucia, and it's made from and served with fresh cocoa logs or at least cocoa nibs (as I had here).

Story here and recipe here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Spaghetti aglia e olio del Re (Italian).

Five years ago: Mini poppy seed croissants (savory).

Six years ago: Glazed duck with orange sauce and vegetables (French-style).

Seven years ago: North Croatian deer goulash.

Eight years ago: Scottish cardamom griddle scones with butter and honey. 

Caribbean ostrich steaks (Curaçaoan)

This is a more unusual recipe from Curaçao, using ostrich meat, prepared with jalapenos, garlic, lime and parsley, after the meat was marinated in a mix of citrus juices. The final result was refreshing and very tender.

For a taste of Curaçao, if you can find ostrich meat in your local stores, this is worth a try. :)

Recipe source: here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Brussels sprouts with lemon, garlic and chili sauce (vegan).

Five years ago: Kataif / Kadayf (Turkish-Greek).

Six years ago: Pumpkin and sage soup.

Seven years ago: Potato, sun-dried tomatoes and herbs creamy salad.

Eight years ago: Scottish cardamom griddle scones with butter and honey

Glazed peach scones (Southern USA)

Scones are common between the British and USA cuisines, but the the South of the United States they seem to have developed a more important role. Part of traditional offerings for guests, alongside sweet tea and finger foods, scones are part of the old culture of the white South.
These scones contain fresh peaches and are drizzled with a thick vanilla sugar glaze. Any Southern great-grandma would be proud. :)
Alternatively, you can try these fresh cranberry and walnut scones, also from the South of USA. 
Recipe source: here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Gashouse Eggs (Sunshine Toast) (American).

Five years ago: Duck liver, orange and parsley crostini.

Six years ago: Fig and blue cheese tart in walnut crust.

Seven years ago: Duck eggs with broccoli and prosciutto.

Eight years ago: Scottish cardamom griddle scones with butter and honey.

Fried Chicken and Sweet Potato Salad (Soul food)

A wonderful, scrumptious combo of leftover fried chicken and sweet potatoes, thrown together with herbs, pickles, celery and onion within a creamy dressing. It's rich and heavy just like most other things in Southern cuisine, but so delicious it leaves no room for regret. 

Recipe source: Chef Mason Hereford, via Saveur. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Kumquat cardamom tea bread.

Five years ago: Pico de gallo (Mexican) (raw vegan).

Six years ago: Cocoa and chili biscotti (Aztec-style biscuits).

Seven years ago: Cajeta cake squares (Molten caramel cake).

Eight years ago: Scottish cardamom griddle scones, with butter and honey.

Hoppin' John (Carolina peas and rice) (Southern USA, Soul Food)

The so-called Hoppin' John is a classic peas and rice dish from the South of the United States, with some regional variations from area to area. 

There is also a tradition involving this dish: if eaten on the New Year's Day, Hoppin' John is said to bring good luck throughout the year which begins. Furthermore, on the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny" and if consumed, it further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year that comes. :)

For another Soul food rice dish from the deep South, check out Charleston rice, also called red rice. It also combines the smoky flavor of bacon with rice in a wonderful example of comfort food.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Grapefruit guacamole (raw vegan).

Five years ago: Arroz Verde (Green cilantro rice) (Mexican).
Six years ago: Aztec hot chocolate.
Seven years ago: Rosemary, Gruyere cheese and potato bread.
Eight years ago: Tagliatelle with Gorgonzola and spinach sauce.

Kentucky chess pie (Southern USA)

A classic dessert of Southern USA, originally brought over from England into the newly established territories of Virginia and New England, chess pie is a caramel delight. Gooey and crunchy at the same time due to the thin and crispy crust which forms at the top, the caramel-like filling of the pastry shell can totally sweeten up your afternoons :).

It goes well with ice-cream but also great with black coffee.

Recipe source: Saveur. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Pommes de Terre Byron (Byron Potatoes) (French).

Five years ago: Hummus, scallion and kalamata pita pockets (vegan).

Six years ago: Hasselback potatoes (Swedish).

Seven years ago: Salată de varză (Romanian white cabbage salad) (raw vegan).

Eight years ago: Simple strawberry, cream and rice crispies treat.

Cheese straws (England and Southern USA)

Cheese straws are the classic crackers that everyone loves, right? Originating in England and then taken to the food culture of the South of USA (and still very popular there), the humble but delicious cheese straws spread throughout the world as well. Almost mandatory at weddings in Souther USA, they are very airy and tangy due to the touch of cayenne pepper and the sharpness of a good Cheddar cheese.

They also resemble the Sărățele of my native Romania, though those are a bit cheesier and shiny with egg-wash. The Southern USA cheese straws have an airier texture, but both are very much yum. :)

Recipe source: SplendidTable.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Orrecchiete with artichokes, chanterelles and spinach pesto (Italian-style).

Five years ago: Black Russian (cocktail).

Six years ago: Cheddar and oat scones (British).

Seven years ago: Mexican rice with vegetables (vegan).

Eight years ago: Sweet potato and prosciutto starters.

Charleston red rice (Southern USA, Soul food) (Georgia and South Carolina)

Charleston red rice is a typical Soul food dish from the coastal regions of Georgia and South California. Also known locally as simply 'red rice', it's heavily associated with the Gullah people, descendants of the enslaved African-Americans who were brought there from West Africa.

Culinary experts say it's derived from a version of Thieboudienne, a traditional rice dish from Senegal, through a process of creolization, in which the displaced people adapted a dish they already knew to the local ingredients and what they had access to.

It's a recipe that comes together easily and makes for a great main or side. The little bits of bacon lend the entire mass of rice steeped in crushed tomatoes a new richness and flavor, and the sofrito (vegetable base) of onion, celery and bell pepper add extra flavor depth.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Pizza-ghetti (Canadian).

Five years ago: Pumpkin pie with crunchy spice star biscuits.

Six years ago: American pumpkin pie (from scratch).

Seven years ago: Lemon pepper grilled chicken.

Eight years ago: Frittata with bell pepper and Tirolean sausages (Austrian-style).

Clătite cu piure de castane (Crêpes with chestnut cream) (Moldavian and Romanian)

The chestnut cream is one of Eastern Europe's finest delicacies. Using this ingredient as a filling for sweet crêpes is something done in the northeastern pat of my country, Bucovina and Northern Moldavia (the Romanian part of Moldavia, at least). Starting from the city of Iaşi and continuing to go up, you can find these on the menu in most local cafeterias and confectioneries. 
You can find chestnut cream in jars in most supermarkets, as it was popularized by the French in the Western World as well. Grab a jar, return home, heat up the skillet and get flipping. They will be slightly less sweet than the crêpes or pancakes you might be accustomed to (especially if you usually fill them with Nutella or sweet jams), but much more flavorful. Enjoy.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Mont Blanc cookies (French-Italian).

Five years ago: Kastaniencremesuppe (Chestnut cream soup) (German).

Six years ago: Autumn chestnut and beetroot salad. (Yup, even more chestnuts).

Seven years ago: Fig, rosemary and mascarpone tartlets.

Eight years ago: Spicy Guinness mustard (Irish).

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 :).