My advice is that recipes are best used as inspiration. Rather focus on learning how to build flavour (Salt, Fat, Acid, Heat by Samin Nosrat is a good reference

My advice is that recipes are best used as inspiration. Rather focus on learning how to build flavour (Salt, Fat, Acid, Heat by Samin Nosrat is a good reference on this), and then have a solid reference cookbook and/or website to refer to (e.g. The Joy of Cooking, Serious Eats). Once you get familiar with cooking rather than following a recipe, it becomes really easy to branch out while identifying which recipes you find online will be crap.