My prime rib roast is quite possibly the most delicious food ever prepared by humans. People will knock their own mothers out of the way to get it.
Chili. WITH beans. Fuck Texas.
LOTS of stuff…
Crepes, filled with real whipped cream and sliced fruit…
Belgian waffles… I use yesterdays’ mashed potatoes in my batter for a extra crispy texture
Vietnamese Spring rolls… I make both the veggie and meat filled types… huge hit at parties
Coffee… I use fesh ground, in a clean french press, or make capicino
Most East Indian dishes… Curries, dahl, nann breads, saffron rice,
Smoked pulled BBQ Pork
I love to cook
Fried rice, my husbands favorite dish.
Also most Thai noodle dishes, cold with shrimp, hot with pork, with soup etc.
BBQ ribs, which i always make the weekend of ribfest, just to show off.
Spaghetti sauce, takes all day, but it’s worth it.
My wife and I share cooking duties. The list of stuff that she makes well would be a long one. I’ll just share my specialties.
Nice crusty bread is mandatory for sandwiches. Almost goes without saying but I’m surprised by what people consider “bread” sometimes. I’d kill for sourdough, which is all but impossible to find here, but I’ll take baguette or crusty loaf bread if I can get it.
BELTs — White-trash cooking at its finest. The secret is to cook the bacon first, use the grease to fry a large squirt of ketchup for a few seconds before dumping the egg on top. Salt the tomato lightly with Crazy Salt and throw on a couple of grinds of fresh pepper. Best Foods (Hellman’s) or my favorite, Miracle Whip on the bread, which of course should be toasted. Add more ketchup or dash of tabasco if desired. Artery-hardening goodness.
Tuna — Good mayo; I can’t stand Japanese brands for sandwiches, particularly for tuna since you use so much of it. Mix in a couple of big spoonfuls per can of tuna; albacore is preferred. I usually throw in thinly sliced bell peppers and a couple of spoons of sweet relish and mix everything together, but you can put those separately. One variation is to use dill pickles instead of sweet relish, but in that case I don’t mix them in.
Line sandwich with a leaf of lettuce to keep the bread from getting soggy. Grind pepper on the tuna after applying to the sandwich, top with freshly grated parmesan. Garnish with a shredded leaf or two of basil, optional. My wife used to despise tuna sandwiches before she tried mine. Now she requests that I make them for her at least a couple of times a month.
Risotto — Gorgonzola, or Barolo wine-parmesan variations. I’ve done a few tweaks on basic recipes, but nothing very innovative. I usually take the onions out before putting the rice in the oil and add them back in before putting in the cheese. I think it keeps them from getting overcooked and too bitter that way.
I invented a salad dressing that everybody I’ve served it to really likes. The base is olive oil and ponzu in a about a 1:1 ratio. Add 1/4 teaspoon of yuzu-kosho, for every two or three tablespoons of olive oil. Add some salt also, about 1/4 teaspoon for every 3 tablespoons of olive oil. I’m still working on this, so I don’t have hard and fast measurements for everything, only guidelines. Mix or shake thoroughly, making sure the yuzu-kosho and salt dissolve.
I make good baked chicken, but I usually just wing it, so no real recipes to offer. I usually cover two breasts or three or four legs with a tablespoon of olive oil, coat them thoroughly, and add some salt. Everything else is subject to change. I’ve used chile, allspice, pepper, balsamic vinegar, french mustard, Worcestershire sauce, though not all at the same time.
I make good salsa, guacamole, and bruschetta, but all are basic versions that you can probably find recipes for anywhere.
While I was writing this, my wife told me that I’m great at adding spices to things to get them right. If she asks me to taste-test something, I’ll throw in little bits of this spice and that seasoning and before long the dish is much better than what we started with. I told her that she still gets 90% of the credit for that since I’ve got to have a base to work from.
This came out well enough that I feel comfortable adding it to my list. 
I make astounding cheesecake. Also great bread. And I hooked my husband with pot roast and homemade noodles.
Cookies, especially my secret Chocolate Chip cookies, Snickerdoodles, Peanut Butter cookies and Sugar cookies. I also make a mean scone!
Otherwise, I’m pretty good with anything involving the oven and baking, but okay when I have to slave over the stove.
I was not sure what to put down - so I called my son and asked him. He said pork chops with mushroom gravy and mashed potatoes wins.
So - pork chops with mushroom gravy and mashed potatoes.
Well, he said it was between that and Kraft Mac N Cheese with boiled hot dogs.