The Times has a great piece on deal breakers like these - you should go and read it.
And then we're curious - what are your recipe deal breakers? What makes you pass up a recipe right away? Lack of inclination, time, resources, money, bad memories?
Our favorite part of that piece was Kemp Minifie's "rolled-eyeball moment” - with a recipe that called for making fleur de sel from buckets of seawater.
(Image: James Steinberg for the New York Times)