I grew up with Southern cooking that was hearty, but bland: lots of fried food and overcooked vegetables. Now I strive for food that is light with intense flavor. I love finding ways to make simple, fresh ingredients pop. I work full time so shortcuts are the rule of the day, but I always try to make each meal special, with at least a touch of homemade about them. Fresh, in-season vegetables. Fresh fish. Mediterranean, Italian, Indian. Vegetarian feasts. Homemade salad dressings (no bottled dressing ever again!) We have a pizza night that puts take-out to shame. My teenage daughter (the baker of the family) makes a focaccia crust and my husband does the cooking. I get a nice break from cooking, and my only contribution is when I add my own toppings to my section.