I most often don't use a recipe, I cook by taste or combine a couple of recipes to make a similar dish. I also plan meals around what I have on hand. I don't go to the grocery store with a list of things needed to make a dish.
For example, I prefer chilpolte chili powder instead of just chili powder. I have four different kinds of paprika (smoked, hot hungarian, sweet, and Spanish paprika). If I want to add a layer of "smokiness" to a dish that normally would include paprika, I'll use the smoked paprika (hmmm...maybe I'll add some smoked paprika to my corn-potato-shrimp chowder next time I make it). I love the curry powder a friend makes for me. I will add that and tumeric, some red pepper flakes to steamed green beans tossed with EVOO. I will add curry powder to cream of chicken soup. When it comes to meat, I generally just add salt and pepper (grilled steak, pork chops). I want to taste the meat. If I'm making something like pulled pork or sauerbraten or brining poultry, I will use more than just S&P. But, I do not randomly add spices and hope for the best (I usually do add garlic and often add some heat to dishes because I like a bit of heat). I know what layers of flavors I want to build into what I'm making and use the spices and herbs to achieve that. The only herb I'm a bit cautious about using is dried curry leaves. Too much of that can ruin a dish. There are definite combinations of spices used in different ethnic cuisine. Once you know these combinations, you can change a dish from one ethnic cuisine to another by using the spice combination found in the other cuisine. But no, I don't randomly toss in herbs and spices and hope for the best. I know what I like, fortunately, I like just about every spice and herb I've ever tried (except bananas, which are considered an herb plant).