FAQs

What’s with the title? I see recipes everywhere!

I can see how this might be confusing, but to clear it up, I make almost everything I post without a recipe. I think cooking is most fun and innovative when you just wing it. I do recognize that not everyone is as adventurous as me, so I post the ingredients and method to give you a starting point. It’s my hope that by telling the backstory of a dish and teaching you basic techniques, I’ll arm you with the know-how and give you the inspiration and confidence to come up with your own dishes sans recipe.

Do you have a book I can buy?

I’ve chosen not to do a book because it would take time away from creating recipes to share with you here for free. That said, developing a recipes has a lot of real costs such as the ingredients for multiple rounds of testing, hosting this website, and of course a day or two of my time. Your tips are what keep this site going and are very much appreciated.

I represent Company X. Can I send you Product Y to try?

I’m happy to try out your new product, however I provide no guarantees that I’ll ever write about it. Here’s a couple things you should know before you send me anything:

  1. This isn’t really a review blog, so I rarely write about products I get. I will only write about something I genuinely love, or find useful.
  2. If I do end up writing about it, I will disclose that I received it as a gift from you
  3. If I don’t write about it, feel free to ask me for feedback. You took the time to send it to me, so I will take the time to let you know what I really think about it. The good, the bad, and the ugly.

If you still want to send us your product, please contact us

Can I send you my book to review?

I don’t do book reviews. I also travel so much it’s not practical to keep paper books. If you want to send me a digital copy of your book, I’m happy to add it to my library as a reference book. If I ever do end up using some material from it on this blog, I will of course credit you and the book.

Will you link-to/promote my site?

If you want to link to my site you are welcome to, but given the thousands of links we get it’s not feasible to link back to everyone’s site. If you’re representing a company, feel free to send me a note. If it’s something I really love I may tweet about it, but it’s very unlikely I will write a post about it.

What unit of measurements are you using?

All volumetric measurements (cups, tablespoons, teaspoons) are US based. 1 US cup is equivalent to 237 milliliters, 1 tablespoon is 15 milliliters, and 1 teaspoon is 5 milliliters. All other measurements should be labeled accordingly.

Why do you list the same ingredient twice in a recipe?

As someone who’s made this mistake before, I know how easy it is to accidentally use all of an ingredient in one step when you actually need to divide it between two steps. Rather than have you add to much of something by accident, I’ve split up any ingredient that is called for into two different parts of a recipe. That’s why it’s listed twice.

Can I write a guest post for your blog?

No Recipes is about making the preparation of delicious wholesome food accessible and interesting to people of all skill levels and backgrounds. If you feel this fits well with the way you create recipes and have a proven track record of doing so (such as a blog or book), I’m happy to consider it. That said, I’ve only had 3 guest posts in about 600 recipes since this blog started, so I’m very selective. If you represent a company, I do not accept guest posts from companies. There are other ways I work with brands I love however so please contact me if you’re interested in working with us.

What kind of equipment/software are you using for your photos?

I’m using a Sony Alpha a77 digital SLR with either a 24-70mm f/2.8. I also use a Benro Travel Angel carbon fiber tripod. The tripod is as much about composition as it is about holding the camera still.

As far as lighting goes, I’m not big on flashes (especially the ones in the cameras), so I just use a $10 Ikea table lamp that has a rice paper shade on it (diffuses the light), along with a 40W Satco fluorescent 5000K bulb.

I shoot everything in RAW then the “magic” happens in Adobe Lightroom where I crop the photos, and adjust exposure, white-balance, etc.

Check out the Kitchen Shop to see all the equipment/software I use.

What theme are you using for your blog?

I use the Thesis theme by DIY Themes It’s not a free theme but it’s worth the price as it’s extremely flexile allowing you to make it look the way you want through CSS. It’s also future-proofed because the core functions of the theme are separate from all the styling elements, so when there’s an update to the theme (to support a new version of WordPress), you don’t have to go an reapply all your customizations to the theme.

None of these answered my question, how do I contact you?

You can send me a tweet @norecipes, or use this contact form.

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

Fire and Ice Opera Cake
Tofu stuffed squid
Homemade Japanese Curry Rice
Claypot Flounder with Ginger and Scallion
Orlando Restaurants Round 2
Spicy Asian subs and the Philharmonic
Mashed Kabocha
Strawberry pavlova with white chocolate mousse