My parent's were both English. My father was a professional baker from a family of bakers and my mother was a LPN but had worked in a bakery when she was young. They both made a fabulous apple pie, and my mother made a lemon meringue pie to die for. My mother's cooking was plain but wholesome. She said she didn't like a lot of seasoning to hide the natural taste of the food. Our best meals were roast beef with carrots, potatoes and Yorkshire pudding! My own tastes run to more experimenting with the synergy of complex flavors and ingredients, which when combined produce a unique taste: spaghetti sauces, teriyaki marinades, soups with lots of different vegetables. My granddaughter, Sonya, has Type 1 diabetes so my main interest at present is to find healthy low carb dishes that meet with an 11 year olds approval. Spaghetti tonkatsu Crawfish etouffee English food Baking pies Japanese cooking Bengali cooking Vietnamese cooking - learn