There are only so many ways to make chicken Marsala. At a certain point, recipe writers are chasing a dwindling market.

Let’s take the example of chicken Marsala, specifically: You find one that works, and you’re not searching anymore. It’s like the baked salmon I make: Yep, the one from the '80s still works.

I feel there’s a very small window in which one looks for new recipes, as one really only needs a dozen or so before there’s enough variety that things don’t get old. If you want something else, well, that’s what restaurants are for.