I’m always altering recipes to make them vegetarian, or maybe slightly lower in fat, or maybe to use real food rather than using a product such as already-made cream of mushroom soup (like for the traditional green bean casserole served at Thanksgiving).
Also, I don’t much care for raisins, but I love dried cranberries. Also don’t much like dark chocolate because it’s too sweet and slightly bitter, so I’ll switch up to milk chocolate.
I also do what @marinelife does, and think of something I want to make, then look at 3 or 4 recipes and mix and match them to my liking. I do that with soup all the time.
I often substitute vegetable broth in recipes (like stuffing) that call for chicken broth. I often omit salt, unless it is absolutely necessary.
In some dishes, like salads or stir fries, I’ll switch out the veggies to ones that I like better. Not a huge fan of asparagus, although I don’t hate it, but I prefer broccoli and it’s ususally a good sub.
In some vegetarian dishes that call for regular tofu, I often change that to a baked marinated tofu, which tastes and looks a bit more like chicken, and is less likely to frighten the meat eaters.