Like many here, I use Serious Eats, Saveur, Bon Appetit. Also Epicurious, Food 52, New York Times, Los Angeles Times, lifehacker and The Guardian (Yotam Ottolenghi, the author of Plenty has published quite a few recipes).
I’ve taken over 3 dozen classes from The Gourmandise School of Sweets and Savories in the Santa Monica Place and I find their recipes and cooking resources very useful. Regardless of whether you’re a cooking student there or not, they will respond to questions on their hotline. The recipes are farm-to-table oriented and if you shop at farmer’s markets, there’s plenty of inspiration. http://thegourmandiseschool.com/recipes/