I have a big thing for sugar, so the baking and desserts is the most fun for me. Christmas cookies, or any Holiday-decorated treat. Colored sugar crystals, sprinkles, and icings just bring all that sort of stuff together; and a lot of fun, too. Pierogies, Kielbasa (or as we grew up saying - cabossie), I always have to have the sausage stuffing at Thanksgiving. And I'm a vegetarian. And who can resist the dessert table? My side always has more desserts on holidays than actual food. My husband's family always outdoes themselves on the actual meal - which you cannot get better food anywhere. I'm typically really good at Italian stuff. It is not as difficult as some people may think. one of the easier genres to work in, for me. I usually get raves for my pies (apple & pumpkin in particular), cookies & stuff like that. There's a NY Cheesecake recipe on this site that my hubby keeps giving my credit for. It IS to die for, but I can't take the glory for it; I do execute it well, though. First attempt at maccaroons what a flat, splattered blue-green mess. It was Christmas, I wanted color... Let's just say I now have a Cream of Tartar phobia; similar thing happened to my cousin, so maybe we just have cream-of-tartar-anti-bodies in our DNA or something. And Gumbo. The first time I made gumbo, it literally tried to climb out of the pot. as it cooled, it grew-I swear. I gave some to a friend who didn't get to it right away. The next day, it had, um, exploded all over her refrigerator. That was a bad one. I felt really bad, but it tasted good. I still don't understand why it happened. Okra? I never cooked with it before then. Well, it was good anyway. I got the recipe from here.