How's an aspiring culinary mastermind supposed to keep track of all this good food? And just as importantly, how are you supposed to keep a modicum of cleanliness in your kitchen when it's covered in recipe cards??
Well, I haven't exactly figured it out, but this is how I attempt to organize my (ever-growing) recipe collection. There are two parts:
- File Folders - I keep a stack of file folders on the shelf with my cookbooks. Each folder is labeled with a course or type of food (main course: meat, main course: vegetarian, dessert, etc.). When I read a recipe that I just must attempt, I print it from the internet or cut it from the newspaper/magazine I'm reading, and I shove it in the appropriate file folder. Then, it's easy to find what I'm looking for when I'm planning our meals.
- Recipe Box - After I've tried a recipe from the file folder, and the husband and I have declared it delicious, I copy it onto a recipe card, and it's stored in my recipe box (also on the shelf with my cookbooks). That way I know all the recipes in my gorgeous green box are tried-and-true.