German here. I don’t know if its reaally local, but mine would be a family dish called “Holzfällerpfanne”, the “lumberjack skillet”. It’s made out of fried potatoes, slices of apple, Champignons, fried onion, fried cabanossi and cheese on top (a lot of it).
So you basically slice all ingredients, fry the raw (and peeled) potatoes for a few minutes, add in the champignons, wait a few more minutes, add the apples next, and after another few minutes add the onions and cabanossi. When everything is slightly browned, spread a good amount of cheese on top, cover the pan with a lid and wait until the cheese is fully melted. Tadaa!
Deciding when to add which ingredient so everything is perfect at the same time is kind of key here, so it may help to fry the onions und cabanossi in a seperate pan to not overdo them.
I can solve the 3x3 in under 30 seconds, the 2x2 in less than 8 and the 4x4 in 2 minutes and under. Speedcubing is a really addicting hobby once you get to know some people. I have since stopped practicing, but the muscle memory is something that will stay forever.
But that doesn’t mean that you have to be interested in speedsolving the cube at all. There are all kind of people, some never learned (or want to learn) the Rubik’s Cube and just play with it like a fidget toy, some like to solve it in the wildest ways possible (including fewest moves, blindfolded or very obscure solving strategies), and others just want to learn it once to cross it from their bucket list.
If you belong to the latter, you should look into “beginner method” tutorials online. I personally have learned the Cube from my father when I was 6, because it looked fun and I wanted to be able to solve it as well, but the method he used was actually very inefficient. Only in my teen years did I start to time my solves and improve a lot, not least by learning more efficient methods like “CFOP” and “Roux”.