My specialty would be "stuff that's been on Good Eats".
I'm pretty good with the barbecue and the non-stick pan. I'm a big fan of lamb, white fish, and small game, peppers, onions and eggplant, oh, and tomatoes. I adore olive oil, lard, and duck fat. I've spent years on my pie and pizza crust, but they're not quite perfect yet. They're getting pretty good, though. I once accidentally put in a tablespoon of baking soda instead of a teaspoon to a batch of chocolate chip cookies and created what I call bittersweets, but that the guests called "oh, just go to Safeway and pick up some Tollhouse cookie dough." I don't own a tall hat, but I'm thinking of making one with old issues of The New Yorker.
That's my specialty.