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I'm a retired college professor whose main domestic skill has always been cooking and baking. However, I've given up doing recipes that take all day to prepare, like blanket de veau and a genuine paella.
We love restaurants like Providence's New Rivers with its inventive seasonings on local and organically grown foods, served with elegance by white aproned waiters, and authentic Thai food from Sawadee, which doesn't drown the food in sauces so that you have to go digging for it.
My kids love my ginger brisket, flourless chocolate cake, and Portuguese Sweet Bread almond filled rolls. My friends ooh and aah over whatever I give them, but I ooh and aah over theirs as well.
rich bean soups, baked good, breads, (home made, often), stews, fancy and not, fried stuff, yes, if it's served with interesting sauces, veggies of all sorts, but not salads. Native New England cooking: lobster, clamcakes (a strictly Rhode Island delicacy), bisques, chowders, and the Russian cooking from my childhood like borschts, vareniki, blintzes, kugels, latkes. Living in Rhode Island, one learns also to love Italian and Portuguese cuisine and to cook those dishes as well.