I come from a huge family of aunts who all love to cook from scratch. We simply love food - different smells, different foods, different textures and taste. Love it all! All my cooking experience has been earned in the homes of my aunts as well as my own - that's where I have learned the greatest lessons. Mexican, Mediterranean, Maritime dishes, Canadian cuisine. Want to learn more about Asian cuisine. Homestyle meals like dutchmess, goulash, cornbeef & cabbage, hot coleslaw, turnipkraut, sausage & sauerkraut, scalloped potatoes, stuffed green peppers, cabbage rolls, beef stews, pork roasts, fried mackeral with cucumber salad, steamed lobster, muscles and clams, fried smelts, planked salmon, banana breads, brown & white bread, molasses & sugar cookies, and all that jazz. The most adored dish by others is my chili - I have a special method and a grand use of vegetables. Surprise incrediant - zucchini! But most foods like lasagne, spegetti, and mexican dishes I usually have great success with - I have a knack for that sort of flavour and use of incrediants. Baked beans.