I have Celiac Disease, so everything I cook has to be adapted to gluten free. If a recipe is not already naturally gluten free, I will rate it listing the modifications I have had to make so that it's safe for Celiacs. I like easy, quick recipes that taste good (who doesn't?)! I'm what you would call a "late bloomer". I have had absolutely NO guidance at all. My mom's specialty was scrambled eggs. I myself didn't start cooking on a regular basis until the last few years (why bother, with all the fabulous restaurants there are in New Orleans?). Ironically, one thing living in New Orleans taught me was how to identify flavors, which has helped me considerably. I still can't make a perfectly cooked rice, and sometimes, I overcook the pasta (RICE pasta, that is!).