All seafood; comfort foods, breads, soups/stews, pasta dishes.
I bought 30 pounds of porterhouse cut in 1" cubes from my butcher to make beef bourguignon for 60 people. My Irish setter got in it and I had to go back to my butcher for 30 more pounds. Not funny at the time, but thirty years later, it's pretty funny. Luckily, meat was much cheaper then and my butcher had given me a really great price-break because of the volume. I also made brandied chicken for a group of friends once and dropped it on the kitchen floor when taking it from the oven! We managed to salvage most of it.
I love to cook. I really enjoy taking what I have on hand in the kitchen and making something great with it. I can almost "taste" recipes when I read them, so I almost always am editing them as I am reading. My cookbooks are full of margin notes (add . . .; don't . . ..).