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.

Jiang Zhi Bo Cai (Spinach with fried ginger) (Chinese) (vegan)

This spinach dish, with contains the beautiful leafy green vegetable marinated in a soy sauce and sesame oil-based liquid and heavily infused with ginger, is a classic in Chinese restaurants, both in China and outside it.

I made it as a side for Hong Shao Shi Zi Tou (Red Braised Lion's Head) and altogether that dinner was wonderful. 

Recipe source: Saveur and FeedingFen.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Sunomono (Japanese cucumber salad) (raw vegan).

Five years ago: East 62nd Street lemon cake (American).

Six years ago: Ciorbă de gulii (Romanian kohlrabi soup) (vegan).

Seven years ago:  Smoked salmon carpaccio with sun-dried tomatoes (raw) (Swedish "Najad Lax").

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

Tattie scones (Potato pancakes) (Scottish)

A simple appetizer, starter or side from Scotland, these tattie scones are easy to throw together and surprisingly delicious for such simple fare. 

Recipe source: here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Pizza Pollo affumicato con Brie (Italian-American).

Five years ago: Banana brownie cake.

Six years ago: Chickpea and ras-el-hanout cous cous (Moroccan-style) (vegan).

Seven years ago: Raspberry-chocolate brownies.

Eight years ago: baby making and no cooking :)

Papas arrugadas (New potatoes with red mojo sauce) (Canarian and Spanish) (vegan)

Papas arrugadas, also known as Canarian wrinkly potatoes (you'll understand why 'wrinkly' in a minute) are a highly popular street food and snack in the Canary Islands (part of Africa and an autonomous region of Spain). 

They are a somewhat seasonal dish, because they can only be made with tiny new potatoes in their skins. The small potatoes are boiled in a pot of very salty water and once they are cooked, the water is drained and they are left to dry in the same pot. Because of the heat and the residual salt, the new potato skins dry out, developing little wrinkles, hence their alternative name. 

After the drying process is complete (in about 5 minutes), the still hot potatoes are served drizzled with a red hot mojo sauce. Delicious. :)

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Golden Colcannon pie (Irish).

Five years ago: New potatoes and radish salad with creamy poppy seed dressing.

Six years ago: Grapefruit-mint cooler (raw vegan).

Seven years ago: Vanilla extract.

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

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).

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).

Choy sum (Chinese vegetable stir-fry) (vegan)

A choy sum stir-fry is among the best known Chinese dishes in the West, being a staple on menus of Chinese-American restaurants and Asian take-out joints. While traditional Chinese cooks may question how authentic the dish is in the US and Western Europe, it's definitely a crowd favorite. I can understand both stances, since I care about authenticity as well, but I know that regular folks just want their delicious food sometimes, and don't care so much about its origins. 
I decided to research the recipe and try to make the most authentic Choy Sum recipe that can be made outside of its native region, and this was the result.
Recipe source: mainly here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Vegan raspberry, cocoa and coconut marbled loaf cake (vegan).
Five years ago: Indonesian potato and spinach curry (vegan).
Six years ago: Bouneschloupp (Green bean and ham soup) (Luxembourgian).
Seven years ago: Crispy pizza crust (vegan).
Eight years ago: Pickled red onions and Linguine alla matriciana with zucchini.

Torshi (Mashed Potatoes & Squash) (Libyan)

On my journey to explore more from Africa's cuisine, this was one of my favorite stops. It's meant to be a meal in itself or a side dish to a meaty main. It's a great side for Haraimi, a Lybian fish and tomato dish, so if you can, please try them together. I'm sure you'll love the combo between the comforting sweet and salty taste of Torshi and the tart, acidic taste of the fish dish. 
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Raspberry almond heart biscuits.
Five years ago: Courgette and feta cheese tart.
Six years ago: Bulgogi (Korean fried beef with cellophane noodles).
Seven years ago: Home-made Raclette bowls with wild mushrooms, lemon and capers.
Eight years ago: Spaghetti and tuna balls and Orange and poppy seed muffins.

Pirincli Yesil Mercimek Salatasi (Turkish lentil and rice salad) (vegan)

This lovely Turkish salad can work both as a side dish and as a main. Frankly, it's so good on its own that I'd gladly have this anytime of the day. It's one of my go-to's when looking for a fast comfort food. 
Recipe source: here.

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Brændende kærlighed ("Burning love") (Danish).
Five years ago: Gorgonzola and white wine potato gratin. 
Six years ago: Prosciutto, chile and onion pizza.
Seven years ago: Raw winter salad in preserved peaches (Romanian).
Eight years ago: Smoked salmon on lemon-herb butter toast.

Cubed Halloumi, cucumber and za'atar salad

This was a personal creation I'm particularly proud of. Since halloumi cheese lends itself so easily to frying, I though cubing it beforehand will not get it to break up into a mush as a regular cheese would behave in the pan. Also, generously sprinkling it with za'atar was something I was planning, and the results definitely did not disappoint. And since it was planned to be a salad, pairing it with cucumbers for a little fresh note (but without much flavor, so it wouldn't cover up the halloumi and spices) was the way to go. All this goes wonderfully with a pita bread to serve over (as you may observe from the above picture). Enjoy :)

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Ostabrauð (Hot Icelandic Cheese Bread).
Five years ago: Sărmăluțe în viță de vie (Romanian stuffed grape leaves).
Six years ago: Wood ear mushroom salad (Chinese) (raw vegan).
Seven years ago: Bulgur pilaf with garlic.
Eight years ago: Lebkuchen (German gingerbread) and Ragout with tarragon and white wine sauce (German).

Radishes sauteed in butter (French)

The combination of pink radishes and butter is a French classic, usually served raw on baguette bread (an awesome sandwich you should try asap if you haven't already). But another way to prepare radishes with butter in order to highlight the best in both flavors is to cook them gently until the radishes become slightly softened. Usually, the French cooks also add bits of radish greens to the pan to further enhance the flavor of the saute. 
It's quick to make, as delicious as a meal can get, and one of my go-to's whenever radishes abound. For the best taste experience, serve this with a few slices of country-style multi-grain bread, crunchy and ready to absorb all the peppery butter drippings. 
Recipe source: Epicurious. 

Last year: Toad in the hole (British).
Two years ago: Kolrābju Salāti (Kohrabi and apple winter salad) (Latvian).
Three years ago: Broccoli and coconut stir-fry (vegan).
Four years ago: Hummus (Middle Eastern).

Brussels sprouts with lemon, garlic and chili sauce (vegan)

A healthy and light way to eat more of these often neglected greens. Spicy and flavored with garlic and lemon, the tiny "rose cabbages", as the Germans call them shine through and provide their nutritional benefits in a delicious manner. Try this dish and learn to enjoy their flavor so you can perhaps add more Brussels sprouts in your diet(s) :).

Last year: Kataif / Kadayf (Turkish-Greek).
Two years ago: Pumpkin and sage soup.
Three years ago: Potato, sun-dried tomatoes and herbs creamy salad.
Four years ago: Scottish cardamom griddle scones with butter and honey

Gashouse Eggs (Sunshine Toast) (American)

This classic recipe of sunshine toast (a piece of toasted bread with a sunny-side-up egg) was first developed by the Gashouse restaurant, presumably. Other names for this dish are eggs in a pocket, one-eyed jack or baby in the hole. :).
The bread round which is cut out of the main slice is toasted as well, and it's perfect for dunking it in the runny egg yolk and for scooping out the delicious liquids. It's also a breakfast idea very popular with the kids. :). Enjoy!
Recipe source: Saveur. 

Last year: Duck liver, orange and parsley crostini.
Two years ago: Fig and blue cheese tart in walnut crust.
Three years ago: Duck eggs with broccoli and prosciutto.
Four years ago: Scottish cardamom griddle scones with butter and honey.

Pommes de Terre Byron (Byron Potatoes) (French)

These classic French potatoes (also known as a "golden pancake") are all the melted cheese comfort food goodness you may crave on a cold and tired evening. They're really easy to throw together and they will be gone before you know it. Moreover, I'm willing to bet the dish will be a crowd-pleaser and even the pickiest of children will enjoy it (as the upgraded version of a baked potato with cheese topping). Whenever you crave comfort food but don't really feel like putting in a lot of effort to make something time-consuming, just put some potatoes to boil on the stove top or bake them in the oven and the rest will be easy as (eating) pie. :)
Recipe sources: here and here.

Last year: Hummus, scallion and kalamata pita pockets (vegan).
Two years ago: Hasselback potatoes (Swedish).
Three years ago: Salată de varză (Romanian white cabbage salad) (raw vegan).
Four years ago: Simple strawberry, cream and rice crispies treat.

Kartoffelpuffer (German potato pancakes)

Each people from around Europe and beyond seems to have their own version of potato pancakes. This is the German way: very thin, browned to crispiness, salty and onion-flavored, served next to a generous dollop of slightly sweet applesauce. I, for one, am a great fan of these. :)
Recipe source: Saveur. 

Last year: Gnocchi al pesto (Italian).
Two years ago: Pizza Margherita (Italian).
Three years ago: Pickled carrots in salt brine with honey and mustard (vegan).
Four years ago: Baby making and no cooking :).

Roasted balsamic brussels sprouts (vegan)

Kind of plain for a main dish, but glorious for a side-dish, these little sprouts are baked with peppers and flavored with a balsamic vinaigrette just enough to make them tangier. A good dieting or detoxing idea.
We had them with a delicious saucy turkey main dish and they brought a touch of welcome freshness to the meal. :)
Recipe adapted from Ina Garten, via La Phemme Foodie.

Last year: Black bean chili tostadas with avocado salsa (Mexican) (vegan).
Two years ago: Mojito (cocktail) (Cuban) (vegan).
Three years ago: Tomato-basil creamy soup with caprese toast.
Four years ago: baby making and no cooking. :)

Calabacitas con Elote (Zucchini with Corn) (Mexican)

This is a typical Mexican side dish / main course, of corn kernels and zucchini (or courgette) bits fried together with onion and garlic, mixed with buttermilk and topped with freshly grated cheese. It's delicious and quite fast to throw together. Enjoy it as soon as you can, it's comfort food at its best.
Recipe source: Hispanic Kitchen. 

Last year: Spicy artichoke and cheese pasta souffle.
Two years ago: Avocado and green leaf salad (vegan).
Three years ago: Mushroom and broccoli filled omelet. 
Four years ago: Baby making and no cooking :).

Sunomono (Japanese cucumber salad) (raw vegan)

Meant as a side to main courses, this simple cucumber salad is dead-easy to make but at the same time not like any other cucumber salad that the Western taste is accustomed to. The sesame oil, sesame seeds and Japanese seasonings really make a difference. Whenever you're cooking Japanese food, do try to include this on the menu as well. It will only take a bit but it will complete everything harmoniously. :)
Recipe source: here.

Last year: East 62nd Street lemon cake (American).
Two years ago: Ciorbă de gulii (Romanian kohlrabi soup) (vegan).
Three years ago:  Smoked salmon carpaccio with sun-dried tomatoes (raw) (Swedish "Najad Lax").
Four years ago: Baby making and no cooking. :)

Golden Colcannon pie (Irish)

The lovely staple of Irish homes, Colcannon, but made into a round pie with egg and breadcrumbs and baked until golden and renewed (this is an effective way of using left-over Colcannon to make it yummy again). Serve warm, as a side or on its own. Enjoy :)
Note: the way we made it here was from scratch, without using up left-over mash. If you already have some Colcannon on your hands, just mix it with egg and dust with breadcrumbs and bake it (skip the part shown below where we make it firsthand). 
Recipe source: here.

Last year: New potatoes and radish salad with creamy poppy seed dressing.
Two years ago: Grapefruit-mint cooler (raw vegan).
Three years ago: Vanilla extract.
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.