Seasonal vegetables. Legumes and whole grains. Soups and stews. Heritage: classic Brooklyn-style Jewish. Current: Mediterranean, high-fiber, primarily vegetarian. Recreating back-home favorites (Mexican, Asian) with local substitutes. Coaxing my husband to substitute legumes for meat. Getting two daughters through teenage without (over/under) weight problems, on Mediterranean-Lite cuisine. Piecrusts and puff pastry (even from frozen!). Poor results with fish. Recent dietary restrictions (on the verge of Type II Diabetes) have caused me to give up my beloved breadbaking. Have yet to learn to make/bake desserts, so rely on expensive and unhealthy purchased goodies or do without.