What's your speciality in the kitchen?

Spaghetti sauce, from scratch (as in, no cans!). I haven't made it in a while, but that's my own fault. Even with storebought sauce, seasoning of your own can go a long, long way. I had a Fennel plant in the family garden that I harvested a bunch of seeds from and I throw those in whenever I make sauce or want to liven up the bland store varieties. I think that's the magic ingredient but basil, oregano, black pepper and sliced mushrooms help a lot as well.

It also helps to have well-prepared and strongly-spiced sausage, but a good sauce will make up for anything (even boring ol' ground beef).

(From Consumating)