I have a sincere affection for recipes from tropical or subtropical climates. South Pacific, Caribbean, Mediterranean, equatorial African (especially Kenya nd Ghana). But I'm no snob. German and Hungarian cuisine are as delectable as French and Italian.
Mezzaluna, The food here is so diverse, and the cultures many. Wide variety of fresh and salt water fish and shellfish, mushrooms, venison, wild herbs, and sweet corn by the acre. Not to mention Oregon wines.
And don't forget those huge, luscious berries! They are legendary among the members of my family who've tasted them, but I have yet to. I hear the berries in the Kent, WA area are ENORMOUS, to say nothing of sweet and flavorful. True?
Years ago I was given a cookbook titled, "The African News Cookbook". The recipes were of those dishes served at festivals and feasts. Also, here in Oregon where I live I played in a band with a group of Ghanians, and when I'd arrive at rehearsals there would be vats on the stove. They'd be bubbling and filled with the most delightful things imaginable: eggs, chicken, dumplings, beef, lamb, herbs, etc. Every single time I went over there the perfume was like a king's kitchen. And in the late summer there would be a harvest festival and about a dozen more Ghanians would stay in the enormous house where we rehearsed, so that meant even more pots. Even the Ghanian ambassador to the UN would come and hang out. Oh yes, party time for a good week or so!