I mainly used to rip them out, but then they all get stacked in a pile and seldom get looked at again UNLESS I go ahead and plan to make it in the following week. Then I take the recipe to the kitchen, add whatever ingredients I'm missing to my list, and leave it on the counter where it waits until I make it.

Nowadays though, I don't rip them out anymore. I just go to the computer and find the recipe on line, copy and paste it into my recipe files. They are pretty much all on line now, on the magazine's website.

I'm not sure if it's more efficient or useful to store them on computer. Still working out whether I like doing things better that way.

i go on line and print on three-hole paper, which I also use for printing out my entire recipe file. Then I put 'em in a note back behind the keepers. Every so often I go through and check the dates and toss the oldies.

At least that's the way I designed my system... which works when I work the system LOL.
kay

i should have noted that I use tab dividers for various types ... entree - meat, desserts, etc.

At a time when I "was" organized I took index cards and glued the reipe on the cards and put in a card file.
That was before I had a kid, lol

Sharon, about the only way I can think of, is to keep an on going "to try" list. Just note the recipe, issue and year. I started that once and it worked. At least I could find recipes. Then I got behind and....well, you know how it goes... ;)
Just don't lose the dang list.

Nancy

Darned if I know, Sharon. I do the same thing you do!

Annie

I tear them out and put them in a basket. When it gets to be too much I go through and toss the ones that don't look interesting anymore and type up the good ones. But I'm not really a recipe person. I use the magazine/paper recipes as much as any from a book or online, but save them mostly because they have an idea or something. Still, everybody's favorite cake came out of Sunset. I type up directions I get from my mother or friends as well. When I'm ready to use one, if I don't have a copy in the basket, I print the recipe. Then I can make notes, or give it away to a guest or whatever. And I add notes to the computer file when necessary. The printout goes in the basket to be used again.

BTW, I also type up my guest lists with phone numbers (well, copy from my contact manager), menu, shopping list, etc. I also make a timeline for chores and when things need to be started, and when they go in the oven. All of these go, with a pen, in a clear acrylic cookbook holder with a plastic spatter screen, that doesn't work well for spatters, in the back to prop up the pages. Three can be seen at a time, though I usually only need one on top. This makes entertaining SO much easier and also makes it easy to marshall the troops. :)

Most magazine recipes are now available online. If they are not online, I scan them. Otherwise, I "cut&paste" them form the online version and they go into my Word documents files in the "Must Try Soon" folder. If they aren't tried soon, they get deleted.

Alexa

I keep mine in a three ring binder, in folders. I am about five years behind in my "to try" folder. If it keeps going at this rate, I can never die . . .

But actually, there are more recipes in my cooking magazines that I'd like to try, and even though I save the mags, I can never find the recipes when I want them. I stopped buying cooking magazines for just that reason, I have enough already to keep me cooking the rest of my life.

I tear them out and put in a binder also. Keep them with my other cookbooks on the bakers' rack. I do have to go through them thou, and toss the ones I didn't care for. Some of them didn't taste all that great. Sounded better in the mag when reading them. (sorta like the dress looked better on the hanger then on me!) NancyLouise

I keep all of my recipes in 3-ring binders. Mag recipes I tear out, punch and put behind the tried and true recipes, which once proven get put in a plastic page protector.

Linda