I don’t have one speciality, but I have been cooking more and experimenting more. I’ve been cooking more Mexican food for my husband, he’s Mexican, and the latest thing is pozole soup. A flavorful broth with hominy and **** (you can use chicken instead). I salt **** ribs and boil them with some onion and a few dashes of garlic salt. Boil about 40 minutes. Then I sauté the ribs in a pan in some of the fat I skim off of the top of the broth. Then I put a cup of the warm broth in a blender and add dried ancho pepper (remove the seeds and top of the pepper before hand) let soak 20 minutes. Then purée and add back to the rest of the broth. The peppers can be hot, so add half and taste. I don’t make the soup very hot, just flavorful. Then rinse canned hominy and add to the soup, let the flavors marry for 5 minutes at a summer. Serve with small diced fresh onion, cilantro, and lime. The ribs can be served separately or in the soup. You can google pozole recipes to see various takes in the same soup or YouTube’s. I make really good salmon. It’s so simple. Large piece of aluminum foil on a baking sheet. Salmon on the foil, lightly salt the fish lots of dill, then cover the fish in sliced tomato and salt the tomatoes well. I usually have some extra slices on the side for extra tomatoes. Close the aluminum over the fish, but I don’t seal it all up tight on the sides. I usually make it in my toaster oven so protecting the top matters more than a full oven. Bake at 400, or whatever you usually use at the usual time. Depends on how large the salmon is and how done you like your salmon. I like mine cooked through, but not dry. It’s delicious. A friend gave me a few apples that weren’t very good, so I looked up an apple cake recipe and adjusted it a little. I gave her half the cake and her husband liked it so much she just gave me more apples to bake him another cake.