not sure if they're signature, but my two tastiest dishes that I enjoy
making are a pork loin done in the style Julia Child had in her Art of
French cooking, marinated overnight with a dry rub, browned then
roasted with veggies. The other is one I got from Bon Appetit, the
original recipe called for venison, which I couldn't get at the time so
I made it small rounds of steak. It has sauce made with cranberrys.
Very delicious.