Stirfry! I love how the veggies turn brighter and then you add the sauce and it thickens and coats and turns all silky…it’s like magic. (1/4 cup soy, 1/3 c OJ, some honey and cornstarch makes my current fave sauce). Currently I’m using zucchini, yellow squash, carrots, and peppers.
Beer batter onion rings and freshly caught pike. YUM YUM YUM and I love frying (plus, hey, BEER while I’m cooking, bonus!)
Bruschetta with fresh tomatoes and basil - EVERYONE gets excited about this one.
Beef Stew over Bisquick drop biscuits is a dependable, easy fallback dinner.
1 can Dinty Moore Beef Stew, 12 ounces for one, 24 for 2. Open the can, heat in a pan.
The recipe on the back of the Bisquick box makes the simplest biscuits outside of a Pillsbury can. Half-recipe for two, quarter-recipe for one.
Line a cookie sheet with foil for easy cleanup after baking. Parchment paper is better, because nothing will stick.
If you feel like getting fancy, you can add Italian seasoning, chopped onion & green pepper, and chopped or smashed garlic.
Split open the biscuits and pour the stew over the top. Garnish with a clean golf tee. Don’t eat the garnish. 
I’m not much for cooking but I do like to cook various pasta dishes. Hand me some angel hair, sauce, and sausage or meatballs and I will make you a lovely meal.
My “Raw” Sauce
One pint grape tomatoes cut in half
Two bunches fresh basil, cut into a chiffonade
1/2 Cup Good Olive Oil
Season with garlic salt
Serve over steaming hot pasta.
Must serve with fresh hot sourdough baguette and plenty of soft butter.
I love to cook and try new things. My dream job would be to be a gourmet chef… or else own a bakery! I have found that I am very slow at cooking though. It takes me a long time to make dinner! There is no such thing as quick and easy meals when it comes to my cooking, but I still love to make new dishes and experiment.
I love cooking and baking. From things that take a couple minutes to whip up, to others that take hours. I just made some blackberry-lime muffins that turned out really yummy.
I make dinner almost every night, so I’m always looking for new recipes.
Yep. Sure do. I’m good with home-made pasta sauce, grilled meats and fishes and baking. I can sautée stuff and not overcook it. I can manage Beef Wellington or a chilled salmons caesar salad.
In the last week I’ve baked 8 loaves of banana bread with chocolate chips, grilled babyback ribs last night for guests and tomorrow I’m making my Spiced Peach Jamm. It’s that time of year. I got about 22 lbs of peaches yesterday and by tomorrow, perhaps Monday, they’ll be soft enough to tackle.
I love to eat. That is a problem. I love to cook for others. That is not a problem. 
Cartooniverse
I’m more or less a foodie, and generally really enjoy cooking all sorts of dishes, from down-home stuff that my mom taught me, to strange recipes I found on the web.
Still, one thing you can’t miss with is the Chicken with Garlic & Shallots out of the Alton Brown “I’m just here for the food” cookbook.
(Google ‘chicken with garlic and shallots alton brown’ and the 6th hit(goodeatsfanpage.com) has the recipe)
I had forgotten that recipe! My Grandma used to make that (without the golf tee), and I’m sure my kids will love it.
As a single guy living alone, I pretty much have to at least somewhat enjoy cooking (can’t eat pizza and beer all the time.) I do a lot of grilling, especially when it’s hot (so about 9 months a year) to help keep the house temp down a little bit. No special recipes for the grill–I mostly use various rubs for chicken and pork and the like. In the winter I’ll sometimes use my 1970s vintage crockpot for pot roast and I like Mom’s chicken and dumplings recipe (sorry, I don’t have it available.)
I’ve actually got a lot of cooking gear. Plenty of pots and pans now, the old crockpot and mini deep-fat fryer from my parents, the food processor was a Christmas present, as was the hand mixer, and some other stuff. It tends to get me in trouble one way or the other, which is one of the reasons I’ve yet to get a pressure cooker. However, while I can enjoy cooking, there always seems to be some weird technique or piece of equipment or something else (like no adjusting for being at 4,000 ft) that I either need or goes wrong somehow. Chemistry is so much easier.
I like making soups.
I buy too much fresh vegetables whenever I’m in a farmers’ market, and then I just have to start chopping.
My problem is getting the spices right, since I never use recipes. Chicken stock with hamburger crumbled in, and mace, and usually a good dose from a “chicken seasoning” shaker.
Funny you bring up this subject.
Yesterday, I made Mousakka…a Greek dish. I absolutely HATE making it as it takes forever (yesterday it took me about 5 1/2 hours total), but I LOVE eating it. So on the scale of HATE MAKING vs LOVE EATING, the EATING wins out, so I guess that means it actually is something I enjoy cooking - just not very often.