Bigoli in Salsa (Whole Wheat Spaghetti with Anchovy Sauce) (Italian)

The anchovy sauce for these pasta is super easy to make and utterly delicious. Just throw in some onions, white wine and anchovies from the jar and let the whole thing turn into something festive and addictive. The subtle nutty flavor of the wholemeal spaghetti enhances the main notes creating a truly wonderful dish. You must try it at least once. Enjoy.
Recipe source: Saveur.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing. 

Four years ago: Classic British scones. 

Five years ago: Akuri, Parsi-style (Indian scrambled eggs).

Six years ago: Prosciutto e melone (Italian prosciutto and melon wrap).

Seven years ago: Dark chocolate and red wine cake.

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

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.

Smoked trout, radish and pea pasta

I'm a pretty great fan of smoked fish (as you may have noticed). Not only it preserves the fish almost raw and all those omega 3 acids intact, but it also gives a truly delicious flavor (almost bacon-like). Here I successfully used smoked trout in a pasta dish next to raw radishes, peas, a little Greek yogurt for creaminess and piri-piri flakes for hotness. It was absolutely wonderful and as fast and easy to make as virtually all pasta dishes.
Enjoy.
Recipe inspired from here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Wholemeal raspberry shortbread sandwich cookies with lemon drizzle.
Five years ago: Bruschetta al pomodoro (Italian) (vegan).
Six years ago: Obazda (German Camembert spread).
Seven years ago: Endives filled with cheese sauce and cherry tomatoes.
Eight years ago: Zaansemosterdsoep (Dutch mustard soup), Mushroom, cheese and thyme crostini and  Pizza con pollo e mascarpone (Italian).

Greek pasta salad (American-Greek)

A pasta salad done in the style of the well-known Greek country salad. The addition of pasta makes it hearty enough to qualify as lunch, while the fresh veggies and the Greek flavors make it really delicious. It's easy to make and never fails to please. Enjoy.
Recipe source: Saveur.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Supă cu găluște (Semolina dumpling soup) (Romanian).
Five years ago: Ghanaian tomato and peanut soup (vegan).
Six years ago: Espresso and walnut iced brownies.
Seven years ago: Simple coconut brownies.
Eight years ago: Amaretto colada (cocktail), Easy home-made Raclette (French-Swiss) and Pasta with spicy mascarpone sauce, mushrooms and artichokes.

Gnocchi con pomodoro (Gnocchi in tomato sauce) (Italian)

Comforting soft gnocchi in the go-to Italian pasta sauce. Not as simple to make as regular pasta, but taking the extra time to make the gnocchi and the sauce from scratch is undoubtedly rewarding when you start digging in them. :) 
Recipe source(s): here and here.

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Risengrød / Risgrynsgröt (Danish and Swedish rice pudding).
Five years ago: Dates filled with mascarpone and almonds (raw).
Six years ago: The Easterner (cocktail).
Seven years ago: Breakfast braided bread with cheese and ham filling.
Eight years ago: Avocado halves stuffed with salty cheese and tomatoes and Mexican nachos with four mixed dips (salsa, guacamole, garlic sauce, cheese fondue).

Paprika pasta with Camembert sauce

For this recipe, mini paprikas are ideal because of their intense flavor. But if you can't find any, regular red or orange paprika works just as well. The pasta is soaked in a creamy Camembert cheese sauce, flavored with a bit of Hungarian paprika and caraway. In the end, the fried garlicky paprikas are mixed into the whole thing. The resulting combination is pasta bliss. Enjoy :)

Last year: Valeriana salad (Field salad) with almonds and kumquats (raw vegan).
Two years ago: Kartupeli ar Dillēm (Boiled Potatoes With Dill Cream) (Latvian).
Three years ago: Khoresht-e-Fesenjan (Iranian chicken, walnut and pomegranate molasses stew).
Four years ago: Amaretto chocolate milk pudding (German).

Mediterranean light pasta casserole

This is an easy-to-make and pretty light baked pasta casserole. To be honest, I prefer my tortellini souffle (it was truly addictive), but this is less complicated to make and vegetarian also, so I get why many people would prefer it.
I used some green pasta, fresh broccoli, mushrooms, tomatoes, and flavorful herbs. The result was really nice. I think pasta dishes (whether baked or just mixed up) are the most satisfying of all in relation to the very little time they require (as in tastiness achieved at the end per minute invested). :)
Enjoy your green and fresh and lazy dish! :)

Last year: Saltimbocca alla romana (Italian).
Two years ago: Fondi di carciofi (Bacon-wrapped artichokes) (Italian).
Three years ago: Coconut, carrot and brown sugar cake slices.
Four years ago: Chickpea, avocado and pesto salad.

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. 

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.

Spaghetti con acciughe e pangrattato (Spaghetti with anchovies and breadcrumbs) (Italian)

I was really happy to discover this recipe and it became one of my faves and part of my routine rotations. I always have a jar of anchovies in the fridge and some breadcrumbs in the cupboard so... it's an easy hit whenever hunger strikes. Enjoy.
Recipe source: Ana.

Last year: Rogan Josh (Indian & Iranian beef / lamb stew).
Two years ago: Orecchiette with onion and sage sauce.
Three years ago: Flammkuchen (Tarte flambée) (Alsacian).
Four years ago: Baby making and no cooking. :)

Cacio e Pepe Pasta (Cheese and pepper pasta) (Italian)

A traditional dish from the region of Rome, very simple and with few ingredients, that really allows the flavors of cheese and freshly ground pepper to brightly shine through. The pepper is toasted in olive oil firsthand to enhance its flavor, and then grated cheese is added (ideally, a type of Italian cheese called "Cacio", but yellow cheddar works as a fine substitute) to create a velvety sauce in no time. The pasta used in this dish should be spaghetti (or at least linguine), as its shape fits the sauce's texture perfectly. 
Recipe source: Saveur. 

Last year: Tortellini tomato salad with pesto dressing + possible improvisations.
Two years ago: Pink raspberry lemonade (raw vegan).
Three years ago: Pain aux herbes de Provence (French) (vegan).
Four years ago: Baby making and no cooking:).

Espaguetis con atún y alcaparras (Spaghetti with tuna and capers) (Spanish)

A classic pasta recipe very popular in Spanish kitchens, quick to throw together and absolutely wonderful to enjoy. Give it a try whenever you want a quick lunch. 

Last year: Goat feta bits in pesto and walnut crust.
Two years ago: Chili cheese nachos (Nachos con queso) (Mexican).
Three years ago: Fruit chaat (Indian fruit salad) (raw vegan).
Four years ago: Baby making and no cooking :).

Macaronia me Loukanika ke Tiri (Sausage and cheese pasta) (Greek)

Fast to make, hearty and delicious. With fresh Greek herbs (oregano), blue cheese (Gorgonzola), white wine and thin slices of Greek sausage. This is one of the recipes I'd make over and over - and the boys I shared it with (Bogdan and Mădălin) loved it too. :)
Recipe source: Saveur. 

Last year: Pizza Pescara (Italian-American).
Two years ago: Nigella's Exceptional Salmon.
Three years ago: Chicken, olives and preserved lemons tagine (Moroccan).
Four years ago: Baby making and no cooking. :)

Pasta with broccoli, peanuts and lemon (vegan)

A simple, clean and bright tasting vegan pasta dish. The addition of lemon and peanuts make it taste both fresh and hearty. It's easy and fast to throw together and really delicious. If you're not used to a vegan diet, try this dish and you won't miss the cheese that usually goes into pastas. 
I don't campaign for a regular vegan diet, but I do think anyone should try to have a vegan day once a week for detox purposes (unless their doctor advises otherwise, of course). So, if the idea of a vegan Monday or something sounds pretty good but you don't know where to start and you're afraid that you'll just be too hungry all day, this might be a good starting point. Try it :)
P.S: Although it uses some Italian ingredients and regular European-style pasta and not noodles, the final flavors you feel are kind of Chinese. The mix is really interesting and delicious :).
P.P.S: It's a mobile phone-taken picture at a time when I didn't have my camera with me. 

Last year: Strawberry lassi (Indian).
Two years ago: Zucchini and turkey soup with pesto.
Three years ago: Baked tomato-stuffed peppers with thyme (vegan).
Four years ago: baby making and no cooking :).

Cous cous with macadamia nuts and apples (vegan)

A nice and light cous cous main or side, with delicious flavoring touches: apples, macadamia nuts, parsley, mint, lemon and virgin olive oil. It was truly delicious and fast to throw together. Enjoy.
Recipe adapted from here (I left out the dried cranberries/raisins, I really don't like them in salads, only in baked goods and perhaps tagines or stews).

Last year: Patates Çorbasi (Turkish potato soup).
Two years ago: Yakisoba with shiitake and sesame oil (Japanese).
Three years ago: Insalata Caprese (Italian).
Four years ago: baby making, no cooking.

Spinach, goat cheese and kalamata olives pasta (Greek-style)

I don't know the Greek name for this dish, but the ingredient combination used to make such pasta meals are very usual in Greek home kitchens. The pasta is tossed with lemony chopped spinach and herbs, with slightly cooked cherry tomato wedges and kalamata (natural) olives. All this yummy and bright stuff is then served with fresh and soft goat cheese (the Greek brands are the best match for this dish, obviously). It comes together in less than 20 minutes and you will want more after finishing it. :)

Last year: Horta me Avga Tiganita (Wild greens with fried egg) (Greek).
Two years ago: Orange pasta with eggplant and carrots (vegan).
Three years ago: Cauliflower and soy croutons cream soup (vegan).
Four years ago: Straciatella cream pie (Italian).

Japchae (Korean fried noodles) (vegan)

A simple and quick dish of stir-fried glass noodles and thin veggie strips. It's very often served in Korean meals as a side dish, though it can very well be encountered as a main as well. 
Japchae is a kingly dish :). It was created for a Korean king early in the 17th century and that king was so pleased with it that he rewarded the creator with a high office in return. But by far the loveliest thing about it is the fact that it's so easy and fast to make and that you can incorporate some seasonal vegetables in the basic recipe any time you want. Just stir fry them in some sesame oil, add soy sauce and glass noodles, give them another stir and it's done. Sprinkle some sesame seeds and thinly sliced chili on top and you can start digging in. :)
To me - especially since I really have a soft spot for glass noodles - this is the laziest and most delicious comfort food. I hope you'll enjoy as well.

Last year: Roasted white onions with breadcrumb crust (vegan).
Two years ago: Three color pizza with basil, mozzarella, cherry tomatoes and avocado.
Three years ago: Violet flame (cocktail).
Four years ago: Stuffed baked avocados (Middle Eastern).

Spaghetti Bolognese (Italian)

The classic ragu for spaghetti, made of delicious ground meat, tomato sauce, spices, bacon (we made a little variation here by using deer bacon :D instead of regular pork bacon) and veggies, topped with intensely flavored Parmesan pieces. The loveliest savory caloric bomb one could think for when it comes to pasta. Enjoy :)

Last year: Crushed peas with smoky sesame (tahini) dressing.
Two years ago: Strawberry and white chocolate mousse cake (no bake).
Three years ago: Carrot and feta rosti (fritters) with raita (Indian-style).
Four 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.

Spaghetti with Garlic and Cumin (Italian-Moroccan)

A really special dish that combines the spirit of both Italian and Moroccan cooking into one fast meal. It's not really traditional per se in any of the two countries, but it was imagined and created by a child of both cuisines, and it feels so authentic to both that I'll gladly list it in each of them. :)
P.S: Don't know about you, but I'm mad about garlic and cumin! And to get to enjoy those flavors in their fried intense form, tossed with spaghetti and Parmesan was really terrific! :)
Recipe source: here.

Last year: Smoked salmon and scrambled egg on toasted bun.
Two years ago: Peanut butter cookies (American).
Three years ago: Cranberry and walnut scones (Southern USA style).
Four years ago: Zucchini and caraway salad with parsley and lemon salad.