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Hi! I’m Marc Matsumoto, a food blogger(https://norecipes.com), TV host(https://www3.nhk.or.jp/nhkworld/en/tv/bento/), and food consultant, and I’ve loved to cook since before I could see over the kitchen counter! I know that not everyone feels the same way about cooking, which is why I founded No Recipes: to elevate everyday meals by making the preparation of delicious wholesome food accessible and interesting to people of all skill levels.
This site has over 1000 easy to follow step-by-step recipes with the dish’s background and photos so that you learn the why behind basic cooking techniques, not just the how. My goal is to give you the confidence and inspiration to have fun in the kitchen!
Through food, we all have common ground, which is why I encourage you to join me on this delicious journey, learning about new techniques and ingredients, and in turn inspiring new kitchen adventures!
Pappa al Pomodoro is an easy tomato soup that's turned into a porridge by adding crusty bread. What is Pappa al Pomodoro?Pappa al Pomodoro is tomato soup with bread cooked into it, which turns it into a thick porridge. What kind of tomatoes should I use for Pappa al Pomodoro?Depending on the season, Pappa al Pomodoro can be made with either fresh tomatoes or stewed tomatoes. Is Pappa al Pomodoro vegan?As long as the bread you use doesn’t contain milk or eggs, Pappa al Pomodoro is plant-based.
Who invented Basque Cheesecake?Although the name makes it sound like it has a long history, Basque Cheesecake was created in 1990 by chef Santiago Rivera of La Viña in San Sebastian, Spain. What kind of cream cheese should I use for Basque Cheesecake?It’s widely thought that Rivera uses Philadelphia, but in 1990, when this cake was created, it’s more likely that he was using a Spanish brand of cream cheese such as San Millan. Is the cheesecake really burnt?By the subjective standards of cheesecake, Basque Cheesecake is burnt, but it is not cooked so long that the top turns to carbon. Basque Cheesecake?The time for baking this cheesecake is tied to your oven setup, so the goal should be to get a very dark brown top, that’s just shy of being carbon black on top.
It’s also one of the best plant-based sources of Vitamin D. Eryngi mushrooms, which are also known as “King Trumpet,” although they don’t have much going on in the flavor department, they have a thick fibrous stem that allows them to mimic all sorts of meat and seafood depending on how they’re sliced. Like any stew, there’s a lot of room for improvisation in this dish, and I sometimes like to add things like tomatoes, kabocha, sweet potatoes, burdock, or parsnips. Heat a pot over high heat until hot and then add the vegetable oil, onions, maitake mushrooms, and Eryngi mushrooms and stir-fry until the mushrooms just start to brown. Add the dashi stock, along with the konbu and then add the microwaved potatoes and carrots, as well as the shirataki noodles and give the mixture a stir to combine.
What is OkonomiyakiOkonomiyaki (お好み焼き) is a savory Japanese pancake that’s typically made with cabbage, meat or seafood and held together with an egg-based batter. Traditional okonomiyaki recipes usually call for both yamaimo and egg, but yamaimo is perfectly capable of binding the pancake together without the help of egg. What’s the difference between Hiroshima-style and Kansai-style Okonomiyaki?Hiroshima and Kansai (Osaka) are two regions of Japan that each has a unique style of making Okonomiyaki. Okonomiyaki?What goes into a traditional Osaka-style Okonomiyaki?As the name implies, there is a great deal of flexibility in what you can add to Okonomiyaki, but a very basic Kansai-style Okonomiyaki typically includes a batter, cabbage, pork belly, scallions, and benishoga (pickled red ginger).