I have been living on my own and cooking for myself for more than 10 years. Since I got married several years ago, I have had to adapt quite a bit to my husband's tastes. While I love vegetarian food and lots of vegetables, my husband is a very meat and potatoes man. He is also allergic to onions, which requires a lot of creative cooking adaptations. Many of the recipes I select for the both of us to eat are hearty and often involve chicken, since it fits our budget. From time to time, I do splurge and make something exotic just for myself, most recently a fabulous organic Huevos Rancheros from a recipe in Cuisine at Home Magazine (my favorite.) I absolutely adore dips, and seek out dip recipes as much as possible. I make a Party Dip with green peppers and chipped beef, a roasted red pepper dip, hummus many ways, and many more. I have an attachment for my stand mixer that allows me to make fresh pasta, which is fun and tastes good with everything from butter to creamy pesto sauce. I especially like to cook with ingredients from my own garden or the farmers market that are organic and very fresh. Frankly, if it was up to me, I would never cook with meat, since I dont like handling it. But I do make chicken frequently for my husband. I have wonderful recipes from throughout the family. From my stepmother, spoon bread, Chicken Tarragon and Lemon Meringue Pie and my favorites. From my Colombian mother, Arrepas and Platanos are easy and delicious. I used to be a member of an informal gourmet cooking club where we would take turns monthly preparing an entire meal for the rest of the group. On my appointed day, I made an entire Greek meal for 8 from scratch, including orzo lemon soup, moussaka, salad and everything else. This is the largest meal I have ever cooked, and right in my own tiny kitchen! I tried to make an Indian curry from scratch once using a recipe from Mollie Katzen. It was just complicated far beyond what I could handle, and the pepper got into my lungs and eyes. I will leave complicated Indian cooking up to the experts.