An excellent topic/question!

Jawjaw, do you know what some of this software does? I guess I just can't be bothered to review the websites.

So far, we use our real cookbook collection from the our home library... I have a ton of magazines..which I should discard because alot of those recipes are on epicurious.com, Eating Well and Cooking Light magazines. However since Gourmet magazine no longer exists, I'm hanging onto my precious 5-6 Gourmet mags.

And for other recipes found online, sometimes I:
* virtual bookmark them
*highlight, copy and paste them into a Word doc. or into an email to myself. (one can store them in a personal file folder in Outlook)

I'm using the latter more often. He also keeps his favourite recipes online too.

A real jumble, not necessarily efficient way. That's why if there are a few recipes that we really like, we each memorize our favourite ones that we each enjoy preparing occasionally.

And use them as launch pad for variations. Most of the cooking that he and I each do, is from memory and creativity.

meanwhile our cookbook collection takes up space.....hmmmm. We have about 20 of them. But I like the photos!!

For instance tonight's Thanksgiving dinner (Canada celebrates it earlier), it's all from our heads based on real recipes which we no longer consult:

*Tomato appetizer with smoked trout. (He invented this. I have no clue what it will taste like but we like smoked trout)
*Carrot and celery root soup with dill (His variation)
*Foccacia with smoked salmon, goat cheese & dill (My variation)
*Foaccacia with sundried tomato, basil and capers. (My variatin)
*Scallop dish...(his invention. It'll be pan-seared but I have no clue what the end result will be.)
Bought gourmet cake & wine.