I am relatively new to the kitchen game, having only developed a serious interest in cooking in the last three years. I will try almost anything at least once, but am partial to what I guess one would call "comfort food," especially long-cooking, savory-type foods such as soups or ragus. I grew up on the Connecticut side of the Long Island Sound, and I would definitely consider myself a lover of all things New England and culinary. (In the clam chowder wars, I am partial to the thick and creamy variety. None of that tomato-based stuff for me.) There's also a strong Hungarian presence in the area where I (mis)spent my youth, and I am no stranger to the wonders of all varieties of paprika.
