I usually start with a recipe, but after making it a couple of times it morphs. I switch this for that or decide to add something else.

I often freeze things (soups, stews, chili) and take them to friends who are ill or having troubles.

Then I get a request for the recipe! Ummmmmmm. I don't use a recipe.

So then I have to re-create it and write it down.

Oh well. It was good enough for someone to ask, so it's good enough to re-do and write it down.

I do it all the time. It's usually adding in something that needs using, so in it goes. I just made the most delicious Hamhock and Bean Soup that probably can't be reproduced..... except by accident. (those 6 stray hot peppers drying on the counter added an interesting zip.)

I recently cleaned out the indoor freezer and found lots of hidden small packages of all sorts of fruit. I added in some whole spices... just because. It made a pretty good jam with cinnamon more foreward.... which was unexpected. (What recipe, SureGel?)

Not very often. SO is rather picky. He does not really care about eating at all so I do like to make food that he at least enjoys. When I make something and he likes it, he will beg me the next time I make it to "please make it JUST like you did last time. No changes!"

Often when I make something new it will take at least two tries to tweak it to our tastes perfectly. But a T&T recipe? Nah. I do not mess with it.

I do experiment when there is a big family party. Example this past summer when I made my buffalo chicken dip and took about half of it and made it into eggrolls. Things like that. But always, when I do that, I have some of the original recipe in its true from that I know everyone loves just in case the variation or new take sucks.

Amylou, that's exactly what I meant! i didn't articulate it well. Most of what I cook on a daily basis—and even my bread recently--uses a familiar structure, but not an actual recipe. The old family ragout is that way too, like what Kate was talking about, just put in whatever needs using. Very flexible, but always with at least one green bell pepper and some Italian sausage and some beef, which along with the tomatoes and herbs give it its distinctive flavor. I'm not entirely sure what gives the new version its specific deliciousness. I can replicate the meat and cheese: Hot Italian turkey sausage from a local store, ground turkey browned with dehydrated onion, parsley and Italian herbs, salt and not-fine pepper, ricotta, hard mozz, fontina, parm and provalone.

Nancyjane, I have so been there! I almost never use a recipe for soup! Structure is throw stuff in pot of water and boil, add flavor. If it needs something more, add turmeric. exception is gazpacho, Spanish style with the bread and EVOO. That needs a recipe to be balanced, but there's no boiling to make things wed. I usually can salvage experiments that go wrong by putting them into something else, but of course that takes a lot of thought, so the new thing ends up really good! And, of course, people want the ”recipe”. :)

I'm not good at improvising, I'm afraid. That's not to say that I stick with a recipe 100%, but I'm not good with knowing 'what's missing' or what spice to add.

I make a clean out the frig soup, and it tastes different depending what I put in. Sometimes it doesn't taste quite as good as the last one. :-)

I'm making 'pasties' today and most recipes call for a turnip and some call for peas, and chopped beef. I use hamburger, carrots, onions and potatoes. My spin on the cornish pasty.

I very rarely use recipes except for baking. I tend to think what ingredients I have in and work something out from there. Many dishes are unrepeatable since they incorporate something from a previous meal. I don’t shop for specific dishes unless I’m making something I don’t often do.

I do it often if using a recipe. Sometimes I can look at a recipe and just know what needs to be tweaked to suit my taste. Other times a recipe looks appealing as written so I go with it. Then I might make some changes the next time. Just part of the fun of cooking/baking.

I can relate to being asked for a recipe that doesn't exist!

So, to answer my own question, I think I re-evaluate my T&T recipes about every5-8 years.

Usually, it starts with wanting to change something, rather than cleaning the fridge. :)

Re the lasagna, instead of freezing half, we've just been eating it. This morning I think I figured it out. It's the large pieces of sausage and the thinner layers of in between, along with the nearly meatless, tomato-y sauce--not the sauce itself. Also, I only had pasta for three layers, instead of my usual four or five. so I did thinner layers of everything rather than different layers. With the thicker meat, and smaller/softer veg in the sauce, it changed the experiential eating. I'm pretty sure that's it. Because even though they're arranged differently, the only flavor that isn't in it is the green bell pepper.

Quite often. It usually comes down to adjusting the amount of vegetables or meat based on what I have on hand. I do have a few recipes where I don't alter the spices/herbs or liquid because it's one of those recipes that has to be "just so" for me -- my sphaghetti/lasagna sauce or chicken lasagna, for example.