I was looking to see if anyone had mentioned it yet, thanks @LogenGT!
For anyone else I and others have posted quite a few good recipes there, worth checking out.
Do you keep your own starter alive? I haven't started one up again since I moved, but once it gets warmer again I will. It's great to throw starter into almost any other yeast based recipe and balance the recipe around it because it adds such an oomph to the flavour. You should check out this blog for some more inspiration http://www.azeliaskitchen.net/
I've been baking and cooking regularly since I was 7, and then was the family cook from 15. My tips would be to learn the basics of french cooking, particularly the sauces, get a better understanding of how protein forms at different temperatures, how to use spices effectively (this will depend on your palate but it's something you should try and broaden at the same time) and how other things (particularly fats in meats) break down at other temperatures. Beyond that, trial and error but try and remember what you changed and what worked. And learn to cook from scratch - no sachets of this or that or premade sauces (it's healthier for you too!)
With the net, it's easy to find lots of inspiration but look beyond the pretty pictures to what is in the recipe itself and the techniques used - you'll eventually gain an understanding of who really has a grasp of cooking and who is just for show.