Yeah, I'm not sure why people are so averse to just buying one or two cookbooks.
You can buy The Essential New York Times Cookbook for $2.99 right now which has 1,000+ recipes from decades of The New York Times.
And even without special pricing you can get something like The Joy of Cooking or How to Cook Everything for $20. Just one of those books is, realistically, all you need for a lifetime of cooking and will give you far more recipes and far better instruction than the website in the OP.
I cook constantly 2-3 meals/day for my partner and myself these days, and it's not just COVID. We live in a US smallish high mountain west city and frankly, with notably rare exceptions, the eating out or takeaway experience is just abysmal. But it has been on this trajectory from when we moved here a quarter century ago. All my fault. However, now I know a trifle about cooking. The following is a biased view of a very many country traveler who loves many cuisines, not necessarily expensive.
So I cook. I have good equipment. I'm pretty darn good. I don't do "modern techniques" such as sous vide, tho David Chang might convince me yet. The partner manages the kitchen garden (tonight was the final batch of 2020 eggplants). But the real intellectual property for the various cuisines is to buy the good cookbooks, and READ them. I'm not kidding. Read through entire sections over time. The really good ones have a theme, often not explicit. And cook out of them! Make mistakes. Make glorious successes.
I will not elaborate here, but I find these these English Language authors essential:
"Chinese": Fuchsia Dunlop, for Hunan and Sichuan. I have 6 more for mostly other regional cuisines but none so uniformly excellent.
"Mexican": Diana Kennedy, Rick Bayless, and some Sante Fe, NM, US authors whose books are annoying because errors, though pretty awesome overall.
"Indian": Maya Kaimal, utterly essential. But I dip into Neelam Batra slightly less often. I have to because she is encyclopediac.
"Southern/Eastern Mediterranean": Claudia Roden (Oh you really should try out her felafel recipe, but be sure to dry out the surface of the beans after soaking. And um I made absolutely killer moussaka tonight mostly based on her recipe)
"Italian": Marcella Hazan. There are many others. Keep it simple and honest.
"French": Well I am sorry, I am going to go with the classics by Richard Olney and Julia, but I note that I only usually use "Mastering... V1" and "Simple French Cooking".
"American/Anglo": Oh this is too annoying for too many. I use the "The Joy of Cooking" as a starter. My version is copyright 1980, given to me as a going away to college gift that same year. In there is wisdom, that I have only appreciated as I have grown older and more experienced. "The Meat Book". You wonder how an Englishman could have cross cultural accuracy on Anglo sourced materials... and he does! Uhh, sure, Fuschia. Anyway, I love Hugh Fearnley-Whittingstall. For vegetarian dishes, my goto author is Deborah Madison. She is perfect. Right in the tradition that is implicit in the authors I reference above, but for vegetarians. And now, I want to emphasize two authors: Michael Rhulman & Brian Polcyn, who changed the way I think about food by introducing me to real charcuterie. But I had to read it through and make a bunch of things to understand it, and then, I began to understand how a lot of other cuisines work.
Do I have my own recipe book? I do! But it is not so essential to me as the above authors.
And most importantly start your own recipe book.