I come from a family of cooks who's two main ingredients are little of this and a little of that. The problem with old family recopies is no one in my family ever wrote a recipe down except for an occasional baking recipe. I am cooking ever since I was a young child. I started out with simple dishes. Like Pasta Fa seal (Peas And Macaroni) and friends started asking me how I made things. Like my mentors I just always did a little of this and a little of that. Then I decided to start writing down the recopies. I find writing down the amount of ingredients difficult since I have always eye balled everything and never measured. I can't say I have any favorite thing to cook. I just have a love of cooking. But if I had to pick a favorite it would have to be my Sunday meat gravy. It is not a gravy you put on meats but actually a tomato sauce. With meatballs,sausage,pork,beef,home made brazzole and my secrete ingredient lamb shank oop's the secrete is out lol. Easter cake which I converted into a Italian cheesecake. It's not the traditionally thick and sort of lumpy texture of most ricotta cheese cakes but smooth and creamy almost like a flan. When someone gave me a 36 pound Blue Hubbard squash. I had a large party coming up and, some of the best cooks I know were coming.I had never even heard of this squash before and wowed them in two different ways. Squash Patties, Mashed Squash. I made Italian cheesecake to bring to a party and by accident put salt in twice.It was ruined and into the garbage it went.