Why is the site called “No Recipes”?
It can be faster and more fun to cook without a recipe, but you need to know a lot of different skills to get good at it. My goal is to teach you these skills by using words, pictures, and movies that show you not only how to do them but also why they work. Most current recipes are like Ikea’s step-by-step guides for putting together a certain desk. My recipes, on the other hand, are like blueprints that show you how to make any desk.
Is there a way I can support your work?
Since this is what I do full-time and have for more than 12 years, hearing that you want to help makes me happy. You can help me in many ways, and some of them don’t involve money. Click here to see them.
What units of measurement are used on this site?
All volumetric units, like cups, tablespoons, and teaspoons, are based in the US. There are 237 milliliters in a US cup, 15 milliliters in a tablespoon, and 5 milliliters in a teaspoon. Metric units are used for mass measures because it’s easier to give smaller amounts, and most digital scales should be able to switch between them. The recipe cards also have a tool that lets you change from Metric to US Imperial and back again. All of the other values should have the right labels.
Why do you list the same ingredient twice in a recipe?
For someone who has made this mistake before, I know how easy it is to use the whole item in one step when you meant to split it into two. So you only accidentally add a little of something, I’ve split any item that is needed into two separate parts of the recipe.
Can my company send you products to try?
I’d be happy to try your new product, but since this isn’t a product review site, I can’t promise that I’ll ever write about it. There are, however, brands I love that pay me to make content. If you want to know more, please send me a note.
Can I write a guest post for your blog?
The idea behind No Recipes is to make cooking tasty, healthy food easy and fun for people of all skill levels and backgrounds. I’m willing to think about it if you think this fits well with how you make recipes and have a track record of doing so (like a blog or book). Please see the question above for how we can work together if you work for a business. I do not accept guest posts from businesses.
Can I send you my book to review?
I don’t review books. It’s also not useful for me to keep paper books because I move so much. I’d be happy to add your book to my library as a reference if you send me a digital copy. It would be nice if you could let me know if I use any of the information in this post.
How do I contact you?
You can drop me a note here.