My wife and I cook for pleasure and also cross a lot of boundaries and tastes. We make a lot of Italian, Portuguese and food Spanish to begin with, then various Indian, Chinese, SE Asian, a hotch-potch of African dishes, particularly Berber and other N African, Latin American, particularly Mexican and Peruvian then most recently we have found very good Scandinavian dishes. More conventionally we also eat a great deal of French, German(ic), English and Scots dishes.
Because we have children who are still learning different foods, we have particular simple favourites such as calamares and crevettes prepared in a home made tagliatelli with Japanese fish sauce and parsley. Another is gnocchi di patati with a very rich venison ragout. For desserts we tend to stick to crumbles, cheesecake or chocolate fondants when we eat them. We eat a lot of salads, mostly small leaf types like mache, cress and the ones one picks and grow again with very light dressings that neither swamp to taste of the salad nor destroy its texture, also tomato, cucumber carrot, celery, celeriac and such salads. Cheeses tend to be sheep types, good blue cheese (Stilton and Gorgonzola can be excellent), raw milk cheeses, fromage frais and hard cheeses such as parmigiano and pecorino romano. We eat a lot of oily fish such as sardines, haddock, herrings for the omegas and monkfish tail and when we can get non-farmed salmon fresh these are out 'expensive treats'. We generally avoid too much red meat.