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.

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 :).

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. :)

Moules marinieres (Mussels steamed with butter, garlic, shallots and wine) (French)

There are two really classic ways to cook and serve mussels: this Moules marinieres dish and the Moules frites one, both belonging, obviously, to the French tradition. 

Moules mariniers means "Mariner's mussels" and is a very fast and easy to prepare way to serve these tasty bits. Mussels may be a bit of a put off for a lot of people out there if they haven't had a chance o taste them really fresh and really well prepared, but trust me: if you don't like mussels and seafood in general, you just haven't yet encountered the right one(s). :)

First of all, to ensure a successful culinary experience, the mussels need to be as fresh as possible (with only a few days guarantee). And you need to cook them the day you bought them, even if they're guaranteed to last for a few more days according to their label. But worry not :) : the ingredients needed besides the mussels themselves are so ordinary that you can go ahead and grab them off the shelves without worrying you won't find the rest of the stuff in time.
Traditionally, this lovely dish is served with French fries or a crispy warm baguette to dunk in the delicious broth (sauce) remaining after the mussels are steamed through. We chose the baguette to make sure we get as much of the yummy liquid as possible. 
If you can find fresh mussels one day in the store or elsewhere don't hesitate and grab them, then return to this recipe and you'll be savoring a bowl of delicious wonders in no time that will change the way you think about seafood forever. :)

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Calabacitas con Elote (Zucchini with Corn) (Mexican).

Five years ago: Spicy artichoke and cheese pasta souffle.

Six years ago: Avocado and green leaf salad (vegan).

Seven years ago: Mushroom and broccoli filled omelet. 

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 :)

Conopidă pane (Breaded cauliflower) (Romanian)

The crunch of freshly fried cauliflower florets is something I associate with my childhood. These are made by my mom, so the recipe is authentic. The soft inside of each morsel and the slight tang of the lemon juice you squeeze on top of your plate make a really good counterpart to the crunchy and fried taste.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Smoked salmon quesadillas with three-color cherry tomatoes.

Five years ago: Whole wheat goji berry pancakes.

Six years ago: Chicken scallopini (Italian).

Seven years ago: Fruit chaat (Indian fruit salad) (raw vegan).

Eight years ago: Baby making and no cooking :)

Webo Yena (Aruban deviled eggs)

A not very spicy deviled eggs recipe from the Caribbean island of Aruba, this take on the international classic starter gets a nice kick from Worcestershire sauce and a pleasant salty tang from the olives. Part of any Aruban feast, they can be prepared in advance and keep well for a couple of days in the fridge.

Recipe source: here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Gogoşi (Romanian doughnuts).

Five years ago: Salade au chevre chaud (Warm goat cheese salad) (French).

Six years ago: Sun-dried tomato and cauliflower dip (raw vegan).

Seven years ago: Lasagne verde (Green lasagna with aubergine and zucchini (Italian).

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

Breaded olives (Classic Spanish tapa)

Who doesn't love breaded olives? If you tasted them once, they become an instant hit and party favorite. My friend Mihai I always makes these at his parties (among other things) in large quantities and they're the first thing to go. What's there not to love? Since both olives and anything breaded are delicious and snackable on, by default. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: French-style grilled cheese (with baguette and Brie).

Five years ago: Clafoutis Limousin (Black cherry clafoutis) (French).

Six years ago: Creamy banana, walnut and mascarpone cake.

Seven years ago: Dark chocolate and red wine cake.

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. :)

Gyabrag (Tibetan barley pancakes)

I started exploring Tibetan cuisine with the help of this book and I'm thrilled of the gems I discover. These pancakes made with barley flour and whey are a perfect example of the frugal but delicious culinary practices of the area. 
They are meant to be served with yak butter (I used buffalo butter, which I also used for making the Po cha drink from the high mountainous regions of Tibet). The butter is richer and more flavorful than the standard cow version, and melts onto the hot pancakes in an irresistible way.
Recipe source: Tibetan Customs.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Bacon, corn, pea and red bean hash.
Five years ago: Gorgonzola and mushroom pizza with wholemeal crust.
Six years ago: Kirmizi Mercimek Çorbasi (Turkish red lentil soup) (vegan).
Seven years ago: Mauve rice with bell peppers, carrots, olives and pine nuts (vegan).
Eight years ago: Spicy shrimp and wild rice soup (Chinese).

Cong You Bing (Chinese Scallion Pancakes) (vegan)

This dish of savory pancakes is one of the best known Chinese dishes outside of China. They're simple to make, delicious when dipped in a bit of soy sauce and extremely palatable / easy to enjoy for people of all culinary backgrounds.
Try them, I think they have a tendency to become a go-to in most kitchens once amateur cooks make them once :). 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Mango bread (American).
Five years ago: Owsianka (Belarusian/Polish/Russian/Ukranian oatmeal breakfast).
Six years ago: Sangria (Spanish) (vegan).
Seven years ago: Cajeta (Goat milk caramel) (Mexican).
Eight years ago: Straciatella cream pie (Italian).

Matzo Brei (Scrambled Eggs and Matzo) (Israeli Jewish)

This is a quick recipe for scrambled eggs using matzo (thin flatbreads), crumbled and mixed with the eggs. It adds extra body and a yummy salty taste to the resulting mass. 
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Red lentil, chickpea and chili soup (vegan).
Five years ago: Soufflé au citron (Quark and lemon souffle) (French).
Six years ago: Moroccan potato salad (vegan).
Seven years ago: Simple tomato gratin (Gratin Provencal).
Eight years ago: Stuffed baked avocados (Middle Eastern).

The John Oliver sandwich (New-York-style)

This sandwich became more famous after John Oliver popularized it, but the combo of goat cheese and olive paste (tapenade, borrowed from the French) has been a much older favorite in the New York area. Taste it and you'll see why :). 

Recipe source: Saveur.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Japchae (Korean fried noodles) (vegan).
Five years ago: Roasted white onions with breadcrumb crust (vegan).
Six years ago: Three color pizza with basil, mozzarella, cherry tomatoes and avocado.
Seven years ago: Violet flame (cocktail).
Eight years ago: Stuffed baked avocados (Middle Eastern).

Lidnivikis (Cottage cheese dill pancakes) (Polish)

One of the things I love most about my native Eastern Europe, from a culinary point of view, are all the pancakes and fritters, sweet and savory alike. The Polish are especially creative in this regard, as are the Slavic peoples and also the Romanians, my own people. 
I've had Polish pancakes before, but they were Racuchy z Jablkami, apple pancakes, meant to be enjoyed as a dessert. I loved them, by the way, so you should really try them too. As for this savory version, I was pretty sure it will turn out great. The combination of cheese or sour cream with dill is a classic one in this part of Europe, and fresh dairy made into fritters is always delicious. 
On the other hand, I was intrigued to see these cheese pancakes are baked, as I'm used to similar ones to be pan-fried. I was looking forward to see how the texture will become, and it was airier and fluffier than I expected. :)
Recipe source: Saveur.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Ensalada de Naranja y Cebolla (Orange and Red Onion Salad) (Argentinian) (raw vegan).
Five years ago: Chicken Alfredo pasta (Italian-American).
Six years ago: Tuna, red onion and sesame wraps.
Seven years ago: Crepes with macadamia cream and lychees.
Eight years ago: Dulce de leche, Sweet tart crust and Mini tarts with dulce de leche and red currants.

Mast-o-khiar (Cucumber herb yogurt salad) (Iranian)

Mast-o-khiar is one of the most well-loved dips / sauces / salads / sides of Iranian and Persian cuisine. It's made with thick yogurt in which various dried nuts, fruits and herbs have been mixed. It also contains rose petals (as you can see scattered on top of it, too). 
In Iran, each family has its own recipe for mast-o-khiar, so you can expect minor variations if you check out other recipes as well.
My main two sources were The Delicious Crescent and Turmeric Saffron.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Bifes a la Criolla (Thin beef steaks in a stew) (Argentinian).
Five years ago: Almond and khaki (persimmon) tart(s).
Six years ago: Eggplant-tomato-pepper cous cous with mozzarella. 
Seven years ago: Basic pancakes (crepes) (Romanian).
Eight years ago: Focaccia with garlic oil, rosemary and yellow tomatoes (Italian) (vegan), Avgolemono (Greek chicken, lemon and egg soup) and Rice and hazelnut spicy colorful salad (vegan).

Parsley Eiji (Fried parsley omlets) (Lebanese)

These are super easy to put together and a staple of Lebanese home cooking. You may not find them in restaurants very often (or maybe on the breakfast menu if you're visiting the country), but they are authentic nonetheless.
There is a fluffiness to these omelets that changes your perspective on omelets, especially if you're a Westerner. This is due to the pinch of baking soda used in the egg mix. You can see the omelets puff up immediately after you put them in the hot frying pan, and it's a beautiful and satisfying sight.
Recipe source: Hadia.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Dark chocolate orange brownies.
Five years ago: Mozzarella in carozza (Italian fried sandwiches).
Six years ago: Boulangère potatoes (French).
Seven years ago: Grasshopper hot chocolate.
Eight years ago: Veronique chicken salad (French), Semolina milk pudding with pear-cardamom puree and honey and Polenta with sour cream and cheese (Romanian).

Goyerti Kuku (Kuku with herbs) (Azerbaijani)

A lovely thick omelet stuffed full of herbs. After it's done, you slice it into quarters and serve it with a dollop of strained yogurt, enriched with garlic. The combo is delicious and addictive.
This kuku (the Azerbaijani name for omelet) is perfect for a quick, light and yet hearty meal. 
Recipe source: 196 flavors.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Japanese salmon and avocado rice (deconstructed sushi).
Five years ago: Capricciosa salad (Insalata capricciosa) (Italian).
Six years ago: Spring potatoes with ramps and pine seeds.
Seven years ago: Turpork (Romanian porcurcan).
Eight years ago: Romanian Pasca (Easter cheese and egg cake) with raisins and Aloo Gobi (Cauliflower and potato) with rice and raita (Indian).

Salvadoran Quesadillas (Cheese muffin cakes)

In El Salvador, quesadilla doesn't mean the same thing as you might expect if you're used to the regular quesadillas popular in the Western world via Mexico. Here, quesadilla means a rich pound cake spiced with grated cheese, and sprinkled with toasted sesame seeds. It's usually eaten for breakfast, and it's so sweet that it's definitely closer to a dessert than it is to an appetizer.

I made these right before leaving for a short trip to the mountains with friends and took it with me as road snacks. Everyone loved the unusual combination. They are similar to the Portugese Queijadas, also made with cheeses, though in this version from Sintra I used custard (as the more traditional choice). 
The recipe calls for cotija, but that's hard to get around here. The closest you can get to the cheesy outcome you're aiming for is by using grated Parmesan cheese, or a similar grated hard cheese. The more aged the better, for extra flavor.
Recipe sources: Food52 and ElSalvadorTips.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Mushroom-olive tacos with spring garlic and onions (vegan) (Mexican-style).
Five years ago: Tzatziki kritharaki salad (Greek orzo pasta salad).
Six years ago: Mixed seeds and honey crunchy hearts.
Seven years ago: Baked Brie en croute with apples and thyme (French).
Eight years ago: Simplest veggie noodle soup (vegan), Caramelized onion and green garlic pizza, Fruit skewers with molten double chocolate and Creamy pasta with green onions, muhrooms and ham (very light).

Foie gras pastries (French-style)

These are French-style pastries filled with foie gras (goose liver pate). I'm not sure they're really authentic French staples, and my research wasn't able to provide a definitive answer, but they definitely pop up on French-style menus across restaurants.

These were created by my mom, using home-made puff pastry, but store-bought varieties will work as well. Just make sure you buy butter-based puff pastry (with a bit of perseverance you can probably find it in stores regardless of where you live). 

They are quick to assemble, very satisfying (one or two are enough no matter how hungry you are), and keep well for a few days. These foie gras pastries are also a perfect starter to a multi-course French dinner, so if you're cooking up something nice from this cuisine, consider making these as well, served as an entrée. Everyone has had enough of cheese platters, trust me :).  

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Tempura shrimps with soy glaze (Japanese).
Five years ago: Mâncare de urzici (Romanian nettle stew).
Six years ago: Hemingway's Death in the Afternoon (cocktail).
Seven years ago: Blueberry and carrot smoothie (raw vegan).
Eight years ago: Coffee-marinated chicken, Fennel and walnut ricotta-filled muffins, The Ratatouille from the movie Ratatouille and Tofu Parmigiana (Italian).