> Let the temperature dictate your cooking
Focusing on historically-seasonally-appropriate cooking also means you'll tend to get cheaper produce and it'll be higher-quality, since it'll be in-season at least somewhere in your hemisphere (even if you're not at the right latitude/growing-zone for whatever cuisine you're cribbing from). Traditional seasonal recipes won't include things that were hard or impossible to find in a given season, without modern farming, refrigeration, pasteurization, transportation, et c, in whatever region they recipes are native to, except maybe a few things that are especially canning- or pickling-friendly.
Squash dishes in the fall and early winter, a general great abundance of produce enabling colorful dishes with a large variety of veggie ingredients in the Summer, heavier on beans and meat and potatoes and starch and soups in the Winter (but still some salad greens! At least before the coldest few weeks of Winter, most places), green things galore in Spring.
The rhythm of it's nice. And it can make end-of-week use-up-the-leftover-ingredients dishes easier, since the space for those for a given area in a given season is usually well-explored and well-documented, so if you stick to one area and one season for inspiration for a week's menu, you can benefit from that.