Serious Eats - seriouseats.com

Never in a million years would I have thought that someday I would drink gin neat. I had gin and tonics, gin and guava juice, gin martinis and sloe gin and orange juice. Then one chilly evening 9 years ago, in Oregon's Roseburg Station Mc Minnimens pub and brewery, I had their gin neat. It was the flavor of junipers, I liked it. You must understand that I like the smell of tomato plants too, I could just be weird. Anyway after that, I tried other gin's and thought they tasted like rubbing alcohol smells. Three years later, while in the liqueur store I stumbled onto Hendrick's. I love the taste, so I drink it neat so as to not water down the flavor. It is the only gin I really want to drink.
Similar story with wine, tried many and found Pinto Gris suited my taste.

Two ovens and not a home baked or home roasted anything ? tisk, tisk.
As a designer I see it time and again. "If I have a nice kitchen, I will learn to cook".

When I plan, the word is plan, a party, the guest are the first thought. What do they like, if I am unsure I will ask out right in a strait forward manner. Then the menu is planned with a plan "B" as well. If any one asks what they can bring, I will say whatever you would like to drink. Those that know me well, usually bring flowers; which are put into a vase at once to show appreciation. I have found most people like to feel that have contributed.
Yes the company is important, so much so that effort should be made on their behalf.

No, you are not a weakling. As a kid I would watch my father eat green onions as if he were eating celery. I tried and it burned my mouth. Even now as an adult I find raw onions strong. Everyone has a unique set of taste buds. That is why I think it is silly to think everyone would like the same things.
Back to the onions, I do know a sliced onion soaked in water for at least 15 minutes, has a lot of the "bite" or oils removed.

I would start with altering his tried and true pasta and sauce just a little bit at a time. Add something new to the sauce, be it pork instead of chicken. Add fresh basil or oil of sun-dried tomatoes. Then at another time, I would get creative with the pasta, serve with brown butter instead of pasta sauce, or even just poppy seeds and a lite olive oil. Fresh grated Parmesan is pretty hard to resist too.

I was going to say that Salpico was spot on right. Then I realized that couples do not have to agree about everything, just agree to dis-agree. You should just go on being who you are exploring the world of food and not take offense at his dis-interest. Let him eat what ever pleases his own taste, if he were to try to control your taste, that would be wrong.

I came to SE just to give a vote for the like button.
I would be coming over to SE more often if they would activate my "notice of comment" they once had me on. It is like a drug that they got me hooked on and then for reasons unknown to me, banished me from the feature. Yes, I do have the box checked.

What Jedd63 said, he/she said it so well.

No pine or apple in a pineapple

No hush in puppies

I would not but, I say, have it anyway you want.

The white cake with holes poked in after baking and filled in with unset-cherry jello came to my mind as I was reading your criteria. Have you made those before? Remember to set the jello after filling the holes, before frosting them. As a cake , you can see the color of the jello before you have a bite, you expect a flavor. When made as a cupcake, you cannot see a flavor, your surprised at first bite.

You can eat the tops too, fix it as you would Kale.
I like kohlrabi, raw sliced into a "chip" dipped into brown butter.
I like it raw, made into a slaw, dressed in lime and a touch of smoked Paprika.
I like it steamed, served with cream.
I love them in the baby size, like most vegetables, babies are sweet and tender.

My daughter, after giving birth to her first baby, just wanted a dark beer.