The things that helped me learn to cook more intuitively was a) the Women's Day cookbook I bought in the mid '90's b) Mark Bittman's How to Cook Everything cookbook c) watching episodes of Chopped on Food Network. For me, learning what can be paired with what proteins and starches and vegetables has been the key to coming home after work and making chicken with Moroccan couscous in under half an hour. I'm still discovering things I don't like (bell peppers have to be diced into near invisibility), but I'm much more apt to try flavors and combinations now that I have baselines on what works together. Without that, I was a slave to recipes.

Also, I've found that recipes on the Internet are as variable as the cooks who put them up on the 'net. That's where the How to Cook Everything comes in handy, because it's a verified source for me on meat temperatures, etc.