For something new I'm trying, I favor recipes by authors I've found reliable in the past, e.g. Alton Brown, Deb Perelman (Smitten Kitchen), Ina Garten, Julia Child. They have high quality bars, so if they have a recipe, it's usually a good one.
Playing with the basic recipes in there helps develop an instinct for ingredients and the cooking process, with relatively low-risk ingredients and processes.
Once you've mastered those fundamentals, you develop an ability to simulate whether a recipe, ingredient substitution, or bizarre process "makes sense" or not, which is invaluable in deciding whether to risk a dinner on some crazy recipe recommended to you by the internet.
The internet is a great place to deepen a knowledge of cooking, but it's hard to dive in without the fundamentals. And for the time and money, these great cookbooks are the easiest way to acquire the norms and fundamentals.
It is like discovering music by searching for „the best“ music.