Adam Ragusea is a goldmine of well explained recipes that you could actually cook on a regular basis, even for things like weeknight meals. He tends to emphasize understanding and intuition and using your senses over exact measurement, this is how people are able to cook quickly and with lower mental overhead. Often you have to measure the first time you make a dish to get calibrated, and then can just wing it after that.
Adam loves to go into various details and explanations along the way. I'll even see comments from experienced cooks saying they learned something new.
Just one exception to this comment, I've found weight ratios to be very important when baking. Recipes that go by weight tend to be of much higher precision and overall quality.
Lastly, as a beginner, don't be afraid to get things really hot! As long as you don't see smoke (especially from oil, oil should never release any smoke), heat is your friend. I ditched nonstick for stainless, using heavy fats/oil (ghee, tallow, olive oil) + high heat — and never looked back. And don't forget, even as Adam would say, better ingredients make for better results!
