Comfort food, especially mac and cheese, lasagna, pizza and casseroles. And traditional Southern (Georgian) food. I also love good, flavorful stir-fries. And I have a thing for good breads, whether loaves, rolls or, especially, biscuits and cornbread. I love ethnic foods, in particular, eastern European, Thai, Polynesian or north African/Middle Eastern. Also, of course, always enjoy cooking and eating good French country cooking. Medium chocoholic with a dessert preference for cakes. Hands down, and strangely enough, it's fondue, but it is our secret family recipe, so I believe I'm barred from sharing. I come from a huge family of Southern cooks, especially my mom, sister and eight aunts from Georgia, and love good Southern cooking including Brunswick Stew, collard greens, black-eyed peas, chicken and dumplings, red-eye gravy, grits, bean soup, sausage gravy and angel biscuits, pork barbecue, fried fruit pies and the myriad unique salads, sides and delicious desserts I've been eating for nearly forty years. Curry is also big in our family, whether used as a base for sauces, with fried potatoes, in stir-fries or in marinades. I'm pretty much the master at creating eyeball-rolling lasagna and mac & cheese, but I've been doing it so long, do it so differently every time and never write it down - it's just in my blood for some reason. I also make great pepperoni bread (stromboli), beef vegetable soup and pork and chicken dishes that are heavy on paprika or curry.