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 :).

Jerk sweet potato and black bean curry (Jamaican) (vegan)

First of all, please excuse the bad photo. It was taken with my mobile phone (unlike most of the other photos around here, for which I use an actual camera). 

The Jerk curries from Jamaican cuisine are named thus because they share a common spice mix, the so-called Jerk seasoning. This can be made at home but it's also relatively easy to find in larger market chains / spice specialty stores. 

This Jerk sweet potato and black bean curry is completely vegan but really solid and amazingly delicious. If you're into spicy food and curries in general (even those outside Caribbean cuisines), you're going to love it. 

Recipe source: BBC.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Brie, mushroom, chicken and cream pizza.

Five years ago: Classic blondies with white chocolate chunks (American).

Six years ago: King Bao Ji Ding (Kung Pao Chicken) (Chinese).

Seven years ago: Spaghetti nests with dill cream and caviar.

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. :)

Huevos Estrellados (Olive oil fried potatoes and eggs) (Spanish)

Eggs and thick-cut fries, both plunged into sizzling olive oil and spiced only with salt, to allow the flavors of the ingredients to just shine on their own. Spanish country fare and comfort food at its finest.

Bear in mind that the potatoes in this dish should not be brown and crispy like French fries, but more on the limp and creamy side, soft with only a slight crispness on the edges. 

Recipe source: Saveur. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Macaronia me Loukanika ke Tiri (Sausage and cheese pasta) (Greek).

Five years ago: Pizza Pescara (Italian-American).

Six years ago: Nigella's Exceptional Salmon.

Seven years ago: Chicken, olives and preserved lemons tagine (Moroccan).

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. :)

Baleadas (Flour tortillas with beans and cheese) (Honduran)

Baleadas are a very popular snack in Honduras, both as street food and at home. In their most basic form, flour tortillas are topped with refried beans, cream and salty cheese.

They are definitely delicious enough if you stop here, but here's where more magic comes in: toppings usually are added according to everyone's preferences and taste. 

The most common toppings for baleadas are scrambled eggs, fresh avocado and chorizo. I used the eggs and avocado this time, as you can see in the pictures above, but any combo is great.

Recipe sources: here and here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Cous cous with macadamia nuts and apples (vegan).

Five years ago: Patates Çorbasi (Turkish potato soup).

Six years ago: Yakisoba with shiitake and sesame oil (Japanese).

Seven years ago: Insalata Caprese (Italian).

Eight years ago: baby making, no cooking.

Plátanos fritos (Honduran fried plantains)

Fried plantains (cooking bananas) are a staple in many world cultures. Thinking about Kelewele from Ghana, for example, or about Kela Ki Subji, the savory banana curry from India. 

In Honduras, the fried plantains are a meal in itself, especially when accompanied by a variety of other savory toppings. The most common Honduran sides for fried plantains are avocado slices, fried eggs and crumbled cotija cheese (a salty cheese), in any combination. I used all three here for a result as true to the original as possible.  

Recipe source: here.

Last year: nothing

Two years ago: nothing

Three years ago: nothing

Four years ago: Sardines with crisp paprika crumbs on rye bruschetti.

Last year: Nachos with queso blanco dip (Mexican).

Two years ago: Butter and scotch shrimps with creamy lemon pasta.

Three years ago: Quiche Lorraine (French).

Four years ago: 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).

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).

Uborkasalata (Cucumber salad) (Jewish-Hungarian) (vegan)

A fast and easy summer side salad from Hungary, brought to the local cuisine through the Jewish community. I tend to make it whenever preparing Hungarian mains, since it pairs well with almost everything, and the paprika powder fits right in.
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Buck's fizz (cocktail) (British) (vegan).
Five years ago: Minestrone (Italian vegetable soup).
Six years ago: Raspberry and marshmallow cake.
Seven years ago: Conchiglioni giganti con ricotta e limone (Italian).
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).

Fig and goat cheese pizza (New York-style)

This pizza recipe is a classic find in New York delis, not just because it's made on a base of New York-style crust (thin and puffy), but also because of the choice of ingredients on top. Goat cheese and fresh fig slices, flavored with a touch of balsamico, create a delicious combination which became very popular in the New York area and other new-yorkese restaurants around the country. 
Recipe source: here (slightly adapted from).

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Courgette, pea and pesto soup (vegan).
Five years ago: Pui cu smântână (Romanian chicken and cream) (My mom's recipe).
Six years ago: Creamy coconut milk rice (vegan).
Seven years ago: Tagliatelle with tuna, lemon, rucola and pine seeds.
Eight years ago: Stuffed baked avocados (Middle Eastern).

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).

Baby spinach and chickpea salad with ginger dressing (vegan)

A salad that is both fresh from the green leaves and hearty enough from the chickpeas. A good match so far, both healthy and delicious, but if things would stop here it would still feel a bit... bland. Just like any other bean/chickpea and greens salad out there. 
But what makes this not an ordinary salad is the dressing. The glorious red onion and ginger dressing that makes every individual flavor in the salad both stand out and come together. Taste it once and you'll know the feeling. Enjoy :)

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Cucumber and radish salad with sesame vinaigrette (raw vegan).
Five years ago: Moroccan chickpea soup (vegan).
Six years ago: Green zmuti (leaf drink) (raw vegan).
Seven years ago: Thai chicken and crab curry.
Eight years ago: Spaghetti with olives, basil, red pesto and yellow tomatoes, Salată de ardei copți (Roasted red pepper salad) (Romanian) and Pork salad (with olives, roasted peppers and Parmesan).

Slaai (Swazi avocado and peanut salad) (vegan)

A quick to make avocado salad, fresh and delicious, native to the kingdom of Swaziland. The taste is enriched with a touch of fresh ginger and chopped roasted peanuts. 
If you're looking for something quick to throw together and you love avocado, this is just the thing.
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Piyaz (Turkish bean salad).
Five years ago: Prosciutto tortellini with slow-simmered salsa and garlic chips.
Six years ago: Malibu banana bread (with rum, raisins and coconut).
Seven years ago: Tortilla pizza with wild boar ham and bell pepper.
Eight years ago: Truffle cake (Belgian), Spicy potato and cheese fritters and Asparagus, sun-dried tomato, cheese and olive bread.

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).