I'm Chris, the other author. Expect to see quite a bit less of me than of the Brehm here, but I will sometimes contribute recipes, photos, and various other kinds of food porn. In keeping with L's mission statement, I hope you will enjoy most of my flavors, but I'll make a couple of disclaimers up front.
First, I want to pay some attention to the other side of eating for all: I want to use flavors from everyone, including some ingredients or combinations that aren't usually found in the All-American Kitchen. Consider the number of people who have stared into their refrigerators (or iceboxes, or goat-skin knapsacks) wondering what to eat; Every one of them did eventually find their meal, and the more of those meals I know about, the more often (barring choice paralysis) I like the results of my own fridge-staring moments. I will try to make these recipes as accessible as I can, but I do enjoy novelty and I hope you'll push your comfort zone to try something strange sometimes.
Second, I'll often be playing the iconoclast. My native cooking style is what you might call Harebrained Fusion, e.g. "What if I made a marinara... WITH LEMONGRASS!?" This wild-eyed approach is where my most memorable dishes, both successful and disastrous, come from. Although I'll limit myself to the successes and do my best to guarantee edibility in the posted version of every recipe, you should always feel free to refine and develop my recipes in the same spirit. Consider ignoring my categories and trying a recipe out of context, or turning a summery fresh-tomato dish into a wintery canned-tomato dish, or otherwise thumbing your nose back at my suggestions. Hey, that's how I do it.