These are the recipes that have been around for centuries, with a twist. They are like experiments in the kitchen, where every ingredient is different. They are exciting to try, difficult to perfect and often a little messy. They taste different than the original recipes. But they’re worth it.

1. Ireland’s Clotted Cream – Step one: make buttermilk with vinegar, step two: add butter and salt, step three: wait four days in the fridge

2. Horseradish Cream – Step one: grate the horseradish, step two: whip some cream, step three: mix and let it sit for several hours

3. Old Bay Bloody Mary – Step one: make bloody mary mix, step two: add Old Bay seasoning, step three: shake and serve

4. Fried Eggs with Dill – Heat a pan to medium-high heat. Add olive oil and let it warm. Crack an egg into the pan and sprinkle salt in the pan. Cook the egg for 2 to 3 minutes, until the yolk is a little firm. Sprinkle with fresh dill and serve.

Do you make your own Bloody Mary mix? If so, what spices do you use?

5. Spicy Eggplant Fries – Add some jalapeno peppers and red pepper flakes to an eggplant. Cut eggplant into pieces and shallow fry.

6. Nachos with a Twist – Add some Sriracha to the nacho cheese to add a little kick of heat.

7. Balsamic Grilled Cheese – Take grilled cheese sandwiches, sprinkle balsamic vinegar on them and then drizzle honey over the top. Heat to melt down the cheese and serve.

8. Moscow Mule – Add vodka to an old-fashioned and pour over ice.

9. Buffalo Chicken Wings – Marinate chicken wings in hot sauce and bake until they are browned. Coat with hot sauce after marinating and cook in oven until the sauce gets sticky and bubbly–really hot, really sweaty-hot.

10. Copycat In-n-Out Burgers

They are so good, I’d drive across the country for one.

11. Crockpot Cheeseburgers – Take some ground beef, and add some barbecue sauce, chili powder and a dash of salt to taste. Mix well and heat in the crockpot for several hours.

12. Roasted Asparagus with Garlic – Place asparagus on baking sheet, drizzle olive oil over the top, and then squeeze garlic over the top.