Hong Shao Shi Zi Tou (Red Braised Lion's Head) (Chinese)

 This Chinese dish consisting of very large pork meatballs braised in a delicious sauce is less well-known in the Western world, but that's a shame that must be put right. It's one of the best Chinese meals I've ever tasted.

Recipe source: the wonderful TraditionalChineseRecipes blog.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Cacio e Pepe Pasta (Cheese and pepper pasta) (Italian).

Five years ago: Tortellini tomato salad with pesto dressing + possible improvisations.

Six years ago: Pink raspberry lemonade (raw vegan).

Seven years ago: Pain aux herbes de Provence (French) (vegan).

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

Xiao Chao (Jia Chao Rou) (Pork and green pepper stir fry) (Southern Chinese)

I first had this fiery pork stir-fry at one of my favorite Chinese restaurants (still ordering it from time to time), and immediately decided this deserves to be made from scratch as well. The preparation requires a bit of focus and moving stuff in and out of a pan, but it's very quick and straightforward.

Recipe source: here. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Baked salmon on fennel.

Five years ago: Café con leche (Spanish strong coffee with milk).

Six years ago: Peach and vanilla cream pie.

Seven years ago: Lemon and artichoke spaghetti (vegan).

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

Kimchi-jjigae (Korean kimchi stew)

I cooked this earlier this month in one of the loveliest evenings ever:). The dish is one of the most delicious ways of exploring Korean cuisine in every spoonful. It tastes hot, sour and umami at the same time. It comes together easily and once you put everything in the cast iron pot, you don't need to stir, just take it off the heat once it's done and serve it. 
Recipe source: the awesome Maangchi.

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Risalamande (Danish rice pudding with whipped cream and almonds).
Five years ago: Baked cod in tomato, bean and olive sauce.
Six years ago: Fennel, onion and Gouda quiche.
Seven years ago: Simple tortellini soup.
Eight years ago: Simple blackberry-almond treat and Italian orrecchiette with Parmesan cream, bell pepper and olives.

Prosciutto crudo pizza (Italian)

One of the nicest specialties of Italian delis. The prosciutto crudo (raw ham) has a specific taste you either love or hate, but it's definitely one of the most culturally significant icons of the Italian cuisine (sort of the counterpart of the Spanish jamon serrano). Prosciutto crudo pizza, consequently, is to be found in almost every better-than-average pizza place. This is how to make it at home. Enjoy :)

Last year: Saumon et poireaux en papillote (Salmon and leeks en papillote) (French).
Two years ago: Hoddeok (Korean pancakes) (vegan version).
Three years ago: Grilled cheese (halloumi) and veggies on bulgur (Greek).
Four years ago: Scottish cardamom griddle scones with butter and honey.

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.

Ants climbing a tree (Ma Yi Shang Shu) (Chinese)

A classic Sichuan dish (which means you can expect it to be quite spicy), ants climbing a tree really has a funny name. It allegedly comes from the ground pork meat which coats the long noodles in the dish, resembling ants slowly creeping on logs. Actually, the translation of the Chinese name of the dish (Ma Yi Shang Shu) can vary between multiple forms, including "ants creeping up a tree". :)

This quick and pretty easy to make dish is perfect even for busy weeknights, and if you make it yourself it will definitely be healthier and more delicious than take-out versions. Actually, even though ants in a tree is many people's takeout favorite, it is also among the easiest Chinese take ou dishes to make at home, so you should really consider saving yourself the money (and food additives) and just make it yourself. It won't take you much longer than waiting for the food delivery, I promise (especially if you use pre-cut veggies, either frozen or from the jar).

I love this dish mainly because of the glass noodles (which I'd have with almost anything), and usually, alternate between this traditional pork version and a chicken version. Enjoy the recipe. 
Recipe source: Saveur.

Last year: Radish, smoked salmon and orange salad (raw).
Two years ago: Asparagus, mint and lemon risotto. 
Three years ago: Elder-flower-rum cream tartelettes with raspberries.
Four years ago: Salmon Smorrebrod (Danish), Upside-down banana cake with raisins and walnuts and Chinese-style pork sesame balls.

Creier pane (Breaded pork brain) (Romanian)

One of the less known delicacies of the Romanian cuisine, this dish consists of delicate lobes of pork brain, cooked until just done (by boiling or steaming), then dipped in beaten egg and breadcrumbs and fried until crispy and golden. To many foreigners, it might sound unusual or plainly disgusting, but you don't know what you're missing, so give it a chance. If you manage to find pork brains at a meat store or in a delicacy shop, don't hesitate to get it - the dish is very easy to prepare at home. It would work also with calf brain, but pork is the staple.

Sometime in spring 2014, I was the field guide for two Norwegian researchers and we had a wonderful time doing some field research in villages around the Jiu county :). I remember my time with them in that research fondly. Well, since I was being one of the two guides, recommending food was also part of the ritual, and this dish was one of the most "adventurous" options I encouraged them to try from a local restaurant's menu. One of them built up the courage to try it and was pleasantly surprised. The thing most noticeable about it is the texture: the brain matter is so fine to the taste and its mouth-feel is so soft, it will compare to few things you've ever tasted. Give it a try. 

Last year: Kelewele (Spicy fried plantains) (Ghanaian).
Two years ago: Sfințișori moldovenești (Mucenici) (Moldavian/Romanian).
Three years ago: Simple coconut brownies.
Four years ago: Italian sunset (cocktail), Amaretto (almond liquor) cupcakes and Chicken and avocado salad.

Potage de garbanzos con chorizo (Chickpea, potato, spinach and chorizo stew) (Spanish)

This is a hearty yet kind of light stew from the Spanish cuisine, perfect as comfort food for slightly colder days. It's a bit soupy too, but not enough to be labeled a soup. It contains tomatoes, potato, sweet potatoes, spinach, chickpeas, onion, garlic and flavorful chorizo slices. It's cooked on low heat with a bay leaf, to give all the flavors some time to get to know each other better. :) And it's really, really good. Enjoy.
Recipe sources: various, but mostly from here.

Last year: Turkish baklava.
Two years ago: Endive and apple salad with poppy seed vinaigrette (raw vegan).
Three years ago: Dagaiku imo (Japanese sweet potatoes with honey and sesame) (vegan).
Four years ago: Winter wheat berries soup with capers (vegan) and Endive and bacon pasta.

Pytti panna (Scandinavian hash) (Swedish, Norwegian, Finnish, Danish)

Scandinavian comfort food at its best - a hash made of diced left-over veggies and meat, closely related to the British bubble and squeak, and topped with a delicious sunny-side up fried egg. Pyttipanna means "small pieces in pan" :). It's often called just "pytt", or sometimes 'hänt i veckan' ('happened this past week') - reflecting the dish's origins to be something you make with leftovers. In Denmark it's called "biskemard", which means something that's been mixed together.
The great thing about it is that it's so delicious that it's totally worth it to make from scratch. No need to wait for leftovers to make this goodie. Also, rumors say it's a great hangover food. Not that lil-o-me would know anything about that ;).
Recipe source: Mazi.

Last year: Köttbullar med Potatismos (Swedish meatballs with mashed potatoes).
Two years ago: Onion-Gouda-bacon fritters.
Three years ago: Turkey fillet with chestnuts.
Four years ago: French onion soup with oregano, toast and emmentaler. 

Pizza Diavola (Italian-American)

The go-to in terms of spicy pizza. Super-easy to make and way better than any Diavola you could buy. Not to mention that by making it at home you'll have the satisfaction of feeling (and especially smelling) every step of the way. Enjoy :)

Last year: Deep fried Brie with tamarillo relish.
Two years ago: Sprinkle butter cookies (Italian).
Three years ago: Mashed potatoes with caramelized shallots and Parmesan, Pork in spice crust and Banana bread with nuts (American).

Sărmăluțe în viță de vie (Romanian stuffed grape leaves)

The traditional Romanian stuffed grape leaves at their best, in their Moldavian version: smaller than the ones made in the other regions of the country, wine-boiled, with a higher vegetable to meat ratio and most importantly, my mom's recipe. :)
They are usually called "sarmale" (from the Turkish "sarma" which means the same thing, usually called "dolmades" in English literature), but sărmăluțe is also widely used as a diminutive form of the noun, even officially (I mean in restaurants' menus and all). 

I'm not usually a fan of traditional, peasant-style Romanian food, as it tends to be too heavy for my taste, but my mom's version is obviously great and the best (everyone says that about their moms, I know) :P
As a bonus, as if they could possibly taste any better, these were the first thing we made in my new Emile Henry tagine dish, and I swear they really taste different (better) when cooked in a clay pot compared to how they taste when made in other dishes. I actually experimented with food by putting the same stuff in two different dishes and cooking it and then comparing: always, the one made in ceramic tasted better.
Of course, traditionally, this recipe isn't made in a tagine and it's delicious without one too, but the Romanian peasants do cook sarmale in their clay pots, so if a tagine is the only clay cooking dish you have on hand, give it a go. You won't be straying too far from the authentic version. ;)
Returning to the recipe, there you have it: written instructions to the best sărmăluțe in Romania. :)

Last year: Wood ear mushroom salad (Chinese) (raw vegan).
Two years ago: Bulgur pilaf with garlic.
Three years ago: Lebkuchen (German gingerbread) and Ragout with tarragon and white wine sauce (German).

Köttbullar med Potatismos (Swedish meatballs with mashed potatoes)

The one and only. I would bet this is the most well-known meal of Swedish cuisine, thanks to a certain furniture store who popularized it ;).
But the superstar status of these meatballs is fully deserved, as you might already know if you tasted them. A bit spicy from the touch of allspice, served with gravy and pillowy mashed potatoes and just a tablespoon or two of lingonberry preserves or jam. Absolutely delicious :). 
Recipe source(s): English or Romanian.

Last year: Onion-Gouda-bacon fritters.
Two years ago: Turkey fillet with chestnuts.
Three years ago: French onion soup with oregano, toast and emmentaler. 

Karbonāde (Pork Cutlets With Chanterelle Cream Sauce) (Latvian)

This is a simple dish from Latvia, very common in everyday life, both in home cooking and in cafeteria menus. Thin pork steaks are dredged through a bit of flour and beaten egg, then shallow fried in a pan. In the same pan, the left-over juices from after the meat frying will receive some butter and chopped onion, then some chopped chanterelle mushrooms, and then some cream and herbs. The sauce thus formed will be served on top of the steaks in a lovely, lovely, casual and homey dish. 
If you happen to visit Riga, don't miss out on a chance to try this thing directly from its source. But in the meantime, it's also ridiculously easy to make at home. Enjoy :).
P.S: The whole thing is meant to be served with a side of Kartupeli ar Dillēm (meaning those jewel-like potatoes you can notice above, tossed with a bit of sour cream and dill).
Recipe source: Saveur.

Last year: Butternut squash soup with chili and cream.
Two years ago: Middle Eastern pita bread (tutorial) (vegan).

Spanish chorizo and chickpea soup

A traditional Spanish soup that we love (we generally enjoy chickpeas in everything and I seem to have made a habit of making soups out of them), not to mention the rest of the flavors this soup has to offer. 

We served this soul-warming goodness with the awesome rosemary flat-breads, freshly out of the oven, like this:

We strongly recommend the same combination (the bread is ready very fast, don't worry).
P.S: We made another similar soup, Spanish-inspired but not-quite traditional here.
Recipe source: recreated from various sources on the internet, and resembling this the most.

Last year: Chocolate chip cookies with salted butter (American).
Two years ago: Irish soda bread (buns) with mixed seeds.

Red lentil and sausage stew (British)

A traditional British stew pairing the smoked taste of sausages with a flavor-absorbing red lentil stew. 
We have a similar combination in Romanian cuisine, pairing smoked meats with beans, resulting in a very similar tasting dish.
Until I get a chance to document that one as well, try this British dish with its lovely sweet lentil mass infused with the slightly smoked and salty flavor of sausages.

Last year: Savory hazelnut bread (vegan).
Two years ago: Fettuccine Alfredo (Italian).

Prosciutto e Melone (Italian prosciutto-melon wraps) (raw)

This isn't really a cooking recipe as it's more a combination / presentation of an Italian way to serve prosciutto and honey melon pieces together in a beautiful and elegant starter. The combination is so classic and wide-spread I'm sure most of you know it, but just in case you don't know it or forgot it, this is a quick reminder of it :).
The sweetness and juicy moisture of the melon counterparts the smoked saltiness of the prosciutto wonderfully. It really is a winner, which is why from a (probably) accidental discovery of a group of Italians it became a very popular and wide-spread entree. 
Also this is a lovely dish to suit the raw diet, as the meat is also raw and just salt and air cured. There are probably very few people out there which undergo the raw diet and are not raw vegans, but anyway, I thought I should label it as raw if that's what it is :).

Last year: Dark chocolate and red wine cake.
Two years ago: baby making and no cooking :).

Breakfast pizza with bacon and egg

Take the classic breakfast of champions one step further: make it a pizza. 
We used a Lehman-style (New York style) pizza crust, but you can make it on your favorite base or pre-made pizza dough. Just top it with the goodies and start your day with enough energy and good mood to move mountains. :)

Last year: Dukkah-coated turkey wraps. 
Two years ago: Sweet pumpkin strips and Simple wellness salad with potatoes, apple, feta and egg. 

Spinach and chickpea soup with chorizo

A hearty soup with rich tasting chickpeas, fried onion and garlic, lots of greens and a touch of smokiness from the chorizo strips that top it. Very nice for cold days like these and fast to throw together. Enjoy.
Recipe adapted from the Romanian Good Food.

Last year: Pollo alla cacciatora (hunter's chicken stew) (Italian).
Two years ago: Moldavian fried carp with polenta and garlic sauce.

Pork steaks with sage sauce and caramelized apples

A slightly more complicated main dish (but fast to make) consisting in pork steaks browned in a flavorful sage sauce, served with a potato and carrot puree, caramelized apples and fresh salad leaves. The sage and the caramelized apples are a match made in heaven, and nothing would suit it more than the pork meat and that puree. Plus a touch of freshness from the leaves :). A complete and perfectly balanced taste adventure. :)
Recipe adapted from Radu.

Last year: Winter tabbouleh with roasted eggplant and feta. 

Spanish tomato bread with Jamón Serrano

Oven-baked baguette with a herb and garlic butter filling (similar to the one we made for our Onion-tamarind soup), topped with a fresh tomato salsa and gloriously ethnic slices of the famous Jamon Serrano (air-dried in the Spanish mountain winds). 
An authentic and fast to make Spanish tapa (starter).
Recipe source: BBC's Good Food.

Last year: no cooking due to another kind of bun in the oven :)