I am relatively new to the kitchen game, having only developed a serious interest in cooking in the last few 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 clear or tomato-based stuff for me.) My hometown--and the region generally--has a rich history of Italian, Hungarian, Polish, Greek, and Portuguese immigration and the attendant tapestry of cultural and culinary traditions; and even with age and geographical distance, I find that these are still the flavors to which I am most drawn, and most interested in exploring in my own cooking.