This doesn't actually feel like a good resource without knowing how it is sourced. In my experience, the vast majority of recipes (especially those available for free on the internet) will produce something edible, maybe even decent, but are almost never great. If you cook long enough you can eyeball a new recipe and tell whether it's shit, but it's far much harder to tell the difference between mediocre and great without actually making the food.
The superfluous "my grandma used to make this before the war in the old country for my mom growing up" crap adds nothing to a mediocre recipe, but learning that the author is a chef in an actual restaurant, went to culinary school, is part of a collective that rigorously test multiple versions of a recipe before publishing, or even learning that the grandma in the old country was a professional chef, really helps weed out mediocre recipes from actually great ones.
There are a select few places online that I trust and have been getting more of the well reviewed actual cookbooks. New recipes from new places I usually try to find something similar from somewhere trusted or just go in with the expectation it won't actually be good. It's nice being surprised by how great a new source is, but usually it's something I'll never make again.