I don't subscribed to any cooking mags at this time. I've read through a couple TOH, and yes, those are a little below my skill level, but, they could be handy for a "quick-fix" meal.
I'm currently going through a French cookbook, with lots of complicated Garde Manger preparations, like pate en croute, chaud-froid, galantine, etc., with some rather odd-ball thinks like the chaud-froid sauce, aspic, etc. I did some of that stuff in college, but never applied it in the business world.
I will get adventurous in my cooking, as I have to be to succeed at work. My Chef likes to throw Asian-themed specials at me, as well as other things, i.e. "We have some lamb we need to use. What can we do with it?"
I tend to get adventurous at home, as well, as I like to try new things, but, I have to be careful not to make it to "wierd", or the kids won't touch it.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!