Born and raised in Cajun country, I've been cooking since I was in grade school. I think Louisiana cuisine is the best, but the BEST of the best can be found in Lafayette, Baton Rouge and New Orleans. Cajun style seafood, gumbos and traditional dishes; Mexican dishes; anything with pasta; smoked brisket, chicken and ribs. Sundays at my Italian grandma's usually meant spaghetti and meatballs, fried chicken, and homemade rolls. Having both Cajun and Italian roots, our meals included jambalaya, crawfish etoufee, lasagna, juicy beef or pork roasts, smothered round or chuck steaks... My smoked brisket is a hit with friends and family, my Shrimp Creole rocks, and I've had a lot of success with my husband's traditional Iranian dishes too. His Iranian friends often ask for MY recipes! 1000 characters isn't enough to cover them all, but I have to say my Asian cooking never, ever turns out as I'd like. Some is downright awful. Baking is possibly my weakest area, but I'm improving. Crockpots have it in for me, and ruin everything I try.