I guess I don't really have a favorite recipe so much as I have favorite dishes. I suppose that's because I didn't learn to cook from recipes. What I know about cooking is more preparation / process / method oriented than it is governed by ingredients.
I like eating and preparing: soups, stews, chowders, ragouts, casseroles, cassolettes & the like. I guess I have a preference for slow cooking - although pasta dishes are always good, as are curries, stir fries, and Mexican style meals. And eggs dishes are hard to beat: omelets/frittatas, quiches, scrambles, and just plain sunny side up.
For red meats, poultry, and fowl, I prefer roasting, braising, broiling or grilling over frying. For fish I prefer grilling or broiling - though poaching and steaming are also options.
Baking is fun: yeast breads, quick breads, cakes, cookies and the like. But I've given up hope that I'll figure out how to come up with anything more than an acceptable pie crust.
I also enjoy making sausages and cured & pickled meats - DYI corned beef or pastrami beats most anything you buy in a store and is easy to do.
Many cultured / fermented dairy products are simple to prepare and tasty too. I'd guess just about anyone can make cottage cheese, farmers' cheese, pot cheeses/cream cheese, and the like. Cultured milks (something similar to what they call buttermilk in the stores) are easy as is cultured sour cream. Homemade yogurt is as simple as simple gets.
We recently made Choucroute Garni using yearling wild goose. We still used some smoked sausage and bacon, but substituted goose for the ham or ham hocks that some recipes call for. I don't know that is my "favorite recipe," but it was a most excellent meal.
Here's the basic story behind Choucroute Garni - it's a dish that allows you to play with the ingredients a bit to suit what you have on hand.http://en.wikipedia.org/w...ute_garnie