I'm the cook. My sisters the baker. My wife and I owned a restaurant for several years, where I was NOT the chef. We hired an excellent chef and I did daily specials as the mood suited me (Which was most of the time). I love cooking special things for my wife and our friends and try to do something different each night, which is why most of my cookbooks looks like they came from the salvation army! Anything on the BBQ. Fish, shrimp, ribs, steaks, vegetables and oh yes, portabella mushrooms stuffed with a variety of fillings! I also love southern dishes and have yet to find a recipe from my series of Southern Living Cookbooks that I didn't like! My mom (an excellent cook and baker)was Russian and my dad German so, "comfort meals" ruled: Chicken and dumplings. Sauerbraten with potato dumplings and red cabbage. Stuffed cabbage. Stews. Stuffed pork chops with scalloped potatos, etc. A raft of different salads: From light and airy to everything that looks good in the produce and cheese area. I have also mastered cooking just about anything on the BBQ. You will not however find me searing anything on high heat! I never cook above MOM (Medium/Off Medium) which slow cooks the food and keeps it moist and juicy and brings out the natural flavors. Cakes, pies and pastries. I seldom measure anything so you can imagine what my cakes come out like. As I said, I'm the cook. My sisters the baker. Besides, that's why we have bakeries and Mrs. Smiths frozen pies!