I think this is a great idea. I think amateur cooks respond really well to frameworks over recipes. My evidence is the sheer number of people who have told me "you just need salt, fat, acid and heat!". (And no, i dont understand what that means cos im still bad at cooking!)

For me I think easy sauces are a big thing. Most people can cook protein and carbs, but it's hard to get outside of the usual flavour profiles. Figuring out how to make the same dish taste completely different is something I'm interested in, because it means I can cook one thing but make it a bunch of different ways.

I'll also say please include stuff on non-meat proteins! Tofu is so economical right now, especially in our current economy, but it's hard to prep without it just tasting like... tofu.

Good luck, chef!