I cook in a small eatery south of Denver, part of the time and edit books the rest of the time...I am constantly nourished! I began my "career" as a pastry chef's apprentice and decided I liked the idea of writing about bakery goods far better than eating them! I do, however, still serve the occasional cream puff to friends and family! I don't know if there is such a thing as "favorite" but I do know I never met a recipe I wouldn't consider! I love anything "garlic" and that which reminds me of my Greek heritage. My mother and uncles owned eateries in England, Greece and Denver for many years so most of my cooking traditions are also large meal traditions; cooking for 75 - 300, or baklava for 500. Also, much of my tradition has centered on after the meal, at which time "spasto piato" or "break the plate" takes place. Literally throwing plates against the wall in the taverna to signal the beginning of the final course, or better yet; the dancemeant to me, and still means to me that I'd accomplished something good and now, we could or can dance and laugh! I grew up around wonderful cooks who knew how to take just a little of this or that and transform the mundane into the sublime. We all have such ability but sometimes refuse to acknowledge the magic! Every day is a cooking triumph of some sort! Believe it or not, when I learned to make grilled cheese the American way I was thrilled! Who knew that two pieces of bread and a little cheese and butter could be sooo divine! Oh my...do you want to know all of them?