Here is my very low-tech suggestion for storing your recipes:  I keep my recipes in plastic protectors from Staples, and store them in two binders, one for entrees and one for desserts.  This way, I can just pull out a recipe and take it into the kitchen, and the pages are protected.  Since I have so many recipes, I have divided the entrée binder into categories, like chicken and fish.  It’s easier than keeping old cooking magazines around and trying to find a recipe you might like.