We all have our own system for keeping track of great recipes. Certain systems work . . . and quite frankly, others are the source of endless frustration that leads to extreme hunger.
For some cooks, recipes clipped from magazines are shoved into a bulging folder or the back of a drawer. For others, identical recipe cards are kept in a tidy box that might have be passed down from generation to generation. Certain home chefs computerize everything, while others just hope they remember the ingredients to a favorite meal.
I’m a fairly organized cook (albeit a messy one). And though I’d love to computerize and color code my recipes someday (one can dream!), the conversion process is a massive effort I haven’t truly made time to tackle. In the meantime and until I create extra hours in my day, I came up with a simple solution.
Invest in a small sectioned notebook. Don’t worry about recipe format. If you have clipped one from a can label or magazine ad, simply tape or glue it to a blank page in the appropriate section of your notebook. If you’ve printed a shared recipe from email, or downloaded one from a website like Savor the Salt, cut the printout down to size and include it in your notebook. Don’t forget to make notes and serving tips to perfect a recipe’s preparation. And by all means, if you don’t enjoy a recipe you’ve made (good for you for trying!), don’t include it in your collection.
Your recipe book might look like a hodgepodge, but each recipe will bring back memories of the meals you’ve enjoyed with family and friends. And in my own kitchen, this special collection is my lifeline to my family’s culinary happiness.