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 :).

Classic British scones

The lovely scones without which English tea could't be imagined. Cut in two while still warm, spread with clotted cream and jam and sandwiched right back together. 

Lovely, lovely and so very proper. Pinkies up! :)
Recipe source(s): mainly here and here.

Last year: Akuri, Parsi-style (Indian scrambled eggs).
Two years ago: Prosciutto e melone (Italian prosciutto and melon wrap).
Three years ago: Dark chocolate and red wine cake.
Four years ago: baby making and no cooking :).

French-style grilled cheese (with baguette and Brie)

Glorious grilled cheese! I (as any other sane person on the planet) love a well-made grilled cheese sandwich, and if it's given a French spin, then all for the better. All you need is a baguette and some flavorful Brie cheese to get the magic going for yourself.

Last year: Clafoutis Limousin (Black cherry clafoutis) (French).
Two years ago: Creamy banana, walnut and mascarpone cake.
Three years ago: Dark chocolate and red wine cake.
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.

Sardines with crisp paprika crumbs on rye bruschetti

This is one of the best and most flavorful bruschetti I've ever had. They're basically small slices of rye bread (for extra heartiness), fried in olive oil, topped with high-quality sardines, olives, and crispy paprika breadcrumbs for a lovely flavor addition. This is all ready in no time and it's a good ace up your sleeve whenever you want to impress guests (or just treat yourself), but don't have much time.
Recipe adapted from here.

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 :).

Tirokafteri (Feta cheese spread) (Greek and Northern Macedonian)

Tirokafteri is a typical meze dish / cheese spread in Greece and Macedonia. It's great with warm toasted pita bread or on flat-breads of any kind. Easy to make on the spot or even in advance for a house party. Enjoy :)
Recipe sources: Saveur and Cooking Mediterranean Way.

Last year: Cherry brownie cake.
Two years ago: Obazda and Gouda pumpernickel party rounds.
Three years ago: Turkey steaks in pink champagne sauce.
Four years ago: Spicy shrimp and wild rice soup (Chinese).

Thé à la menthe Tunisien (Tunisian mint tea) (vegan)

A tea just as important to the cultural background and daily life habits from Tunisia as its counterpart is in Morocco. It's sweeter than the teas you might be accustomed to, but it's deeply flavored and delicious. Delicious and refreshing both in the mid of winter or in summer. Enjoy.
Recipe source: here.

Last year: Ispanak Salatasi (Turkish baby spinach salad).
Two years ago: Papanași (Romanian ricotta-based sweet fritters).
Three years ago: Pizza with goat cheese, caramelized onions and raspberry sauce.
Four years ago: Spicy shrimp and wild rice soup (Chinese).

Salade de Pois Chiches (Jewish/Tunisian chickpea salad) (vegan)

A light and spicy chickpea salad, ready in no time and meant to accompany main courses or to be part of  multiple course feast. Traditionally served during the Sukkot celebrations, it's great to be featured as part of any North-African or Jewish themed meal / party / cook-out. 
Ready in less than 5 minutes, delicious and great for nibbling or snacking as well (especially when you're too lazy to cook anything else).
Recipe source: Saveur.

Last year: Spinach, soy and apple smoothie (raw vegan).
Two years ago: Kohlrabi carpaccio with prosciutto crudo and Parmesan (raw).
Three years ago: Smoked trout spread on hot buttered toast.
Four years ago: Spicy shrimp and wild rice soup (Chinese).