I'm not sure I could answer without establishing some parameters....

1. Extensive "prep" - time and effort assembling and preparing ingredients.

2. Attention - Let's face it, risotto and paella (done in a classic open pan over and open fire) require close monitoring, stirring, etc.

3. Time - Brisket and large parts of the pig require many hours in the pit, but the best pitmasters seem to rarely look, simply sit back and open another cold one.

In my case, homemade pasta and serious bread-making are often bypassed because of the combination of time and effort required. On a more regular basis, "Chicken and Dumplings" (not that effete, limp-wristed Pennsylvania version, little better than "Chicken Noodle Soup", but a semi-Southren raw day comfort food sort with eggs yolks, chicken fat and baking powder in the dumplings), homemade Gnocchi or a "Dove Pie", lots of birds to prep, mushrooms, red wine and a generous "Chou" crust are about as 'intensive" as I'll undertake.

I'm simply not into cakes, icing and fillings.....