I usually start with Food Wishes, Serious Eats, or the New York Times. Julia Child for French food, Just One Cookbook for Japanese food. Budget Bytes when the bank account is looking a little thin. Dessert Person when I have a lot of time and want to knock the socks off my friends.
Chinese Cooking Demistifyed and School Of Wok. Pleasant to watch and cook from as well. I learned a great deal about wok cooking and care from these.
For Chinese I usually hit up the Woks of Life, but sometimes I just search the name of the meal and compare recipes, like with beer duck or more specific regional dishes.
Made With Lau is my go-to. Great vibe and wonderful family.