I cook largely by instinct, often selecting ingreds for a dish by scanning the shelves for sauces and spices. I've been asked on numerous occasions why I don't start a restaurant, because "my dinners are better than those you can find out". When I want to make an unfamiliar dish, I often scan AllRecipes for several versions, then combine the best parts of all of them. My Atomic Chili. I make it with up to a dozen varieties of dry and fresh hot peppers, as available. Nearly anything with seafood. Seared scallops in orange/shallot/balsamic reduction. Wonderful, and as easy at it sounds. Came up with the recipe and made this the very first time with company arriving in ten minutes. Anything burnt to a crisp on the grill! Also, as I'm quite fond of hot food, I sometimes make it TOO hot - for anyone but me, anyway. Getting better about that, though!