I love to try new recipes (about 75% of what I make is new or experimental) Variety in meals is vital! I rarely serve the same thing more than 6 times a year (except spaghetti). I am also an avid gardener and try to grow a wide variety of herbs and veggies. (I say "try' because not everything I plant succeeds). I keep trying. Chinese vegetables, lemon grass etc. It's so much better when you can go out and snip fresh stuff. People always ask for my baked beans (which are very different), my spaghetti sauce, my chili has won neighborhood cook offs. My favorite cookbooks are the annual Southern Livings.