Let me tell you about storing magazines.

Earlier this year I finally broke down and went through 25 years worth of assorted cooking magazines, clipping the recipes that sounded interesting.

One thing I learned: What sounded good two decades ago suddenly has no appeal today. :eek:

What I did is store the clipped recipes in appropriately marked large envelopes (i.e., beef, appetizers, etc., with seafood and vegetables further subdivided). Since then I try to make at least one full meal a week using those recipes.

The ones we like get transferred to my card files.

I didn't mean that Arizona Highways was good for recipes, particularly. Just that it's a beautiful, information-packed magazine; well reading for anyone who might be interested in that part of the world.

I store magazines too. What I've found is sometimes I don't like the trends. Last year I stopped subscribing to Bon Appetite b/c every recipe took 3 hours to make and called for trips to specialty stores for some obscure ingredients. Whereas the 90s were a much simpler time.