Add new recipes & fix formatting on mobile
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Andrew Miner
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Beef Bourguignon</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>6 oz</td><td>pork belly / bacon</td></tr><tr><td>3 lbs</td><td>lean stew beef (in bite-sized pieces)</td></tr><tr><td>3 cups</td><td>red wine (young & full-bodied)</td></tr><tr><td>3 cups</td><td>beef stock</td></tr><tr><td>3½ tbsp</td><td>olive oil</td></tr><tr><td>3½ tbsp</td><td>butter</td></tr><tr><td>20</td><td>small white onions</td></tr><tr><td>1</td><td>yellow onion (chopped)</td></tr><tr><td>1 tbsp</td><td>tomato paste</td></tr><tr><td>2 cloves</td><td>garlic (minced)</td></tr><tr><td>½ tsp</td><td>thyme</td></tr><tr><td>1</td><td>bay leaf (crumbled)</td></tr><tr><td>1</td><td>herb bouquet<br>(4 parsley sprigs, <br>½ bay leaf, ¼ tsp thyme)</td></tr><tr><td>1 lb</td><td>mushrooms (quartered)</td></tr><tr><td>2 tbsp</td><td>flour</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat oven to 450°F.</td><td></td></tr><tr><td>2</td><td>Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6
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cups of water then drain and dry.</td><td>10 min</td></tr><tr><td>3</td><td>Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly
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browned. Remove to a small bowl with a slotted spoon.</td><td>2-3 min</td></tr><tr><td>4</td><td>Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time
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and set aside with the lardons.</td><td>10 min</td></tr><tr><td>5</td><td>Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables
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and discard the excess fat.</td><td>5 min</td></tr><tr><td>6</td><td>Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the
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cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through.</td><td>8 min</td></tr><tr><td>7</td><td>Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic,
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herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust
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temperature to ensure the liquid is just simmering the entire time.</td><td>3-4 hours</td></tr><tr><td>8</td><td>Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet.</td><td>2 min</td></tr><tr><td>9</td><td>Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as
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evenly as possible, and taking care not to break their skins.</td><td>10 min</td></tr><tr><td>10</td><td>Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the
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onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions
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aside.</td><td>40-50 min</td></tr><tr><td>11</td><td>Clean the second skillet and heat remaining olive oil and butter over high heat. Once
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foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside.</td><td>4-5 min</td></tr><tr><td>12</td><td>Once the meat in the first skillet is tender (from step 7), pour out the content of the
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skillet into a sieve, retaining the liquid in a large saucepan.</td><td>1 min</td></tr><tr><td>13</td><td>Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the
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onions and mushrooms on top.</td><td>1 min</td></tr><tr><td>14</td><td>Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the
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excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add
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stock if the sauce is too thick, continue simmering if too thin.</td><td>15 min</td></tr><tr><td>15</td><td>Pour the sauce over the meat, onions, and mushrooms in the first skillet.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Beef Bourguignon</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>6 oz</td><td>pork belly / bacon</td></tr><tr><td>3 lbs</td><td>lean stew beef (in bite-sized pieces)</td></tr><tr><td>3 cups</td><td>red wine (young & full-bodied)</td></tr><tr><td>3 cups</td><td>beef stock</td></tr><tr><td>3½ tbsp</td><td>olive oil</td></tr><tr><td>3½ tbsp</td><td>butter</td></tr><tr><td>20</td><td>small white onions</td></tr><tr><td>1</td><td>yellow onion (chopped)</td></tr><tr><td>1 tbsp</td><td>tomato paste</td></tr><tr><td>2 cloves</td><td>garlic (minced)</td></tr><tr><td>½ tsp</td><td>thyme</td></tr><tr><td>1</td><td>bay leaf (crumbled)</td></tr><tr><td>1</td><td>herb bouquet<br>(4 parsley sprigs, <br>½ bay leaf, ¼ tsp thyme)</td></tr><tr><td>1 lb</td><td>mushrooms (quartered)</td></tr><tr><td>2 tbsp</td><td>flour</td></tr><tr><td></td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Preheat oven to 450°F.</td><td></td></tr><tr><td>2</td><td>Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6
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cups of water then drain and dry.</td><td>10 min</td></tr><tr><td>3</td><td>Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly
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browned. Remove to a small bowl with a slotted spoon.</td><td>2-3 min</td></tr><tr><td>4</td><td>Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time
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and set aside with the lardons.</td><td>10 min</td></tr><tr><td>5</td><td>Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables
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and discard the excess fat.</td><td>5 min</td></tr><tr><td>6</td><td>Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the
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cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through.</td><td>8 min</td></tr><tr><td>7</td><td>Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic,
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herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust
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temperature to ensure the liquid is just simmering the entire time.</td><td>3-4 hours</td></tr><tr><td>8</td><td>Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet.</td><td>2 min</td></tr><tr><td>9</td><td>Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as
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evenly as possible, and taking care not to break their skins.</td><td>10 min</td></tr><tr><td>10</td><td>Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the
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onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions
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aside.</td><td>40-50 min</td></tr><tr><td>11</td><td>Clean the second skillet and heat remaining olive oil and butter over high heat. Once
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foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside.</td><td>4-5 min</td></tr><tr><td>12</td><td>Once the meat in the first skillet is tender (from step 7), pour out the content of the
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skillet into a sieve, retaining the liquid in a large saucepan.</td><td>1 min</td></tr><tr><td>13</td><td>Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the
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onions and mushrooms on top.</td><td>1 min</td></tr><tr><td>14</td><td>Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the
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excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add
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stock if the sauce is too thick, continue simmering if too thin.</td><td>15 min</td></tr><tr><td>15</td><td>Pour the sauce over the meat, onions, and mushrooms in the first skillet.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Caesar Salad</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>6 tbsp</td><td>olive oil</td></tr><tr><td>1</td><td>egg</td></tr><tr><td>1 tsp</td><td>anchovy paste</td></tr><tr><td>5 tsp</td><td>garlic (minced)</td></tr><tr><td>2 tsp</td><td>lemon juice</td></tr><tr><td>2 heads</td><td>romaine lettuce</td></tr><tr><td>⅓ cup</td><td>parmesan cheese</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until
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smooth and evenly mixed.</td><td>3 min</td></tr><tr><td>2</td><td>Place the dressing the refrigerator to chill.</td><td>30 min</td></tr><tr><td>3</td><td>Roll the bowl around on its sides to spread the dressing evenly across the inner surface.</td><td>1 min</td></tr><tr><td>4</td><td>Pluck the leaves off the lettuce and tear into bite-sized pieces depositing them in the bowl.</td><td>3 min</td></tr><tr><td>5</td><td>Toss the salad throughly, making sure to cover all the lettuce evenly with the dressing.</td><td>1 min</td></tr><tr><td>6</td><td>Sprinkle the cheese over the salad.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Clam Chowder</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>3 6½ oz cans</td><td>minced clams</td></tr><tr><td>1 cup</td><td>onion (chopped)</td></tr><tr><td>1 cup</td><td>celery (diced)</td></tr><tr><td>1 cups</td><td>potatoes (cubed)</td></tr><tr><td>1 cup</td><td>carrots (diced)</td></tr><tr><td>¾ cup</td><td>butter</td></tr><tr><td>¾ cup</td><td>all-purpose flour</td></tr><tr><td>1 qt</td><td>half-n-half</td></tr><tr><td>2 tbsp</td><td>red wine vinegar</td></tr><tr><td>1½ tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add
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water to cover, and cook over medium heat until tender.</td><td>20 min</td></tr><tr><td>2</td><td>Melt the butter in a large, heavy saucepan over medium heat.</td><td>2 min</td></tr><tr><td>3</td><td>Whisk in the flour until smooth. Whisk in cream until smooth.</td><td>2 min</td></tr><tr><td>4</td><td>Add vegetables and heat, but do not boil.</td><td>10 min</td></tr><tr><td>5</td><td>Remove heat and stir in clams, vinegar, salt and pepper.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Garlic Prime Rib</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>5-10 lb</td><td>prime rib roast (1 rib / 2 people)</td></tr><tr><td>10 cloves</td><td>garlic (minced)</td></tr><tr><td>2 tbsp</td><td>olive oil</td></tr><tr><td>2 tsp</td><td>salt</td></tr><tr><td>2 tsp</td><td>black pepper</td></tr><tr><td>2 tsp</td><td>thyme</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl.</td><td>2 min</td></tr><tr><td>2</td><td>Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until
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it is room temperature. Preheat the oven to 500°F.</td><td>< 1 hour</td></tr><tr><td>3</td><td>Add about ½" of water to the bottom of the roasting pan and place in the oven.</td><td>20 min</td></tr><tr><td>4</td><td> Turn the oven down to 325°F and cover the roasting pan with foil. Cook until the roast reaches
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130°F in the center.</td><td>45-75 min</td></tr><tr><td>5</td><td>Let the roast rest outside the oven before serving.</td><td>10 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link rel="stylesheet" type="text/css" href="style.css"></head><body class="cookbook"><section><h1>Soups</h1><a href="caldo-verde"><img src="caldo-verde/final.png">Caldo Verde</a><a href="cream-of-spinach-soup"><img src="cream-of-spinach-soup/final.png">Cream of Spinach Soup</a><a href="curry-butternut-squash-and-apple-soup"><img src="curry-butternut-squash-and-apple-soup/final.png">Curry Butternut Squash & Apple Soup</a><a href="winter-lentil-soup"><img src="winter-lentil-soup/final.png">Winter Lentil Soup</a></section><section><h1>Main Dish</h1><a href="beef-bourguignon"><img src="beef-bourguignon/final.png">Beef Bourguignon</a><a href="chicken-cordon-bleu"><img src="chicken-cordon-bleu/final.png">Chicken Cordon Bleu</a><a href="chicken-pot-pie"><img src="chicken-pot-pie/final.png">Chicken Pot Pie</a><a href="chicken-breasts-with-caper-cream-sauce"><img src="chicken-breasts-with-caper-cream-sauce/final.png">Chicken Breasts with Caper Cream Sauce</a><a href="chole"><img src="chole/final.png">Chole</a><a href="kielbasa-and-cabbage"><img src="kielbasa-and-cabbage/final.png">Kielbasa and Cabbage</a><a href="kofta-kebabs"><img src="kofta-kebabs/final.png">Kofta Kebabs</a><a href="lemon-chicken-with-mushroom-sauce"><img src="lemon-chicken-with-mushroom-sauce/final.png">Lemon Chicken with Mushroom Sauce</a><a href="ratatouille"><img src="ratatouille/final.png">Ratatouille</a><a href="roast-leg-of-lamb-with-rosemary"><img src="roast-leg-of-lamb-with-rosemary/final.png">Roast Leg of Lamb with Rosemary</a><a href="shrimp-with-sweet-potatoes-and-bacon"><img src="shrimp-with-sweet-potatoes-and-bacon/final.png">Shrimp with Sweet Potatoes and Bacon</a><a href="sloppy-joe-sandwiches"><img src="sloppy-joe-sandwiches/final.png">Sloppy Joe Sandwiches</a></section><section><h1>Sides</h1><a href="bok-choy-with-garlic"><img src="bok-choy-with-garlic/final.png">Bok Choy with Garlic</a><a href="bourbon-glazed-carrots"><img src="bourbon-glazed-carrots/final.png">Bourbon Glazed Carrots</a><a href="creamed-spinach"><img src="creamed-spinach/final.png">Creamed Spinach</a><a href="garlic-broccoli"><img src="garlic-broccoli/final.png">Garlic Broccoli</a><a href="hummus"><img src="hummus/final.png">Hummus</a><a href="sweet-potatoes-with-honey-and-rosemary"><img src="sweet-potatoes-with-honey-and-rosemary/final.png">Sweet Potatoes with Honey and Rosemary</a><a href="tzatziki"><img src="tzatziki/final.png">Tzatziki</a></section></body></html>
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<!DOCTYPE html><html><head><link rel="stylesheet" type="text/css" href="style.css"></head><body class="cookbook"><h1>Soups</h1><a href="caldo-verde"><img src="caldo-verde/final.png">Caldo Verde</a><a href="clam-chowder"><img src="clam-chowder/final.png">Clam Chowder</a><a href="cream-of-spinach-soup"><img src="cream-of-spinach-soup/final.png">Cream of Spinach Soup</a><a href="curry-butternut-squash-and-apple-soup"><img src="curry-butternut-squash-and-apple-soup/final.png">Curry Butternut Squash & Apple Soup</a><a href="winter-lentil-soup"><img src="winter-lentil-soup/final.png">Winter Lentil Soup</a><h1>Salads</h1><a href="caesar-salad"><img src="caesar-salad/final.png">Caesar Salad</a><a href="ruths-chris-chopped-salad"><img src="ruths-chris-chopped-salad/final.png">Ruth's Chris Chopped Salad</a><h1>Main Dish</h1><a href="beef-bourguignon"><img src="beef-bourguignon/final.png">Beef Bourguignon</a><a href="chicken-cordon-bleu"><img src="chicken-cordon-bleu/final.png">Chicken Cordon Bleu</a><a href="chicken-pot-pie"><img src="chicken-pot-pie/final.png">Chicken Pot Pie</a><a href="chicken-breasts-with-caper-cream-sauce"><img src="chicken-breasts-with-caper-cream-sauce/final.png">Chicken Breasts with Caper Cream Sauce</a><a href="chole"><img src="chole/final.png">Chole</a><a href="garlic-prime-rib"><img src="garlic-prime-rib/final.png">Garlic Prime Rib</a><a href="kielbasa-and-cabbage"><img src="kielbasa-and-cabbage/final.png">Kielbasa and Cabbage</a><a href="kofta-kebabs"><img src="kofta-kebabs/final.png">Kofta Kebabs</a><a href="lemon-chicken-with-mushroom-sauce"><img src="lemon-chicken-with-mushroom-sauce/final.png">Lemon Chicken with Mushroom Sauce</a><a href="ratatouille"><img src="ratatouille/final.png">Ratatouille</a><a href="roast-leg-of-lamb-with-rosemary"><img src="roast-leg-of-lamb-with-rosemary/final.png">Roast Leg of Lamb with Rosemary</a><a href="shrimp-with-sweet-potatoes-and-bacon"><img src="shrimp-with-sweet-potatoes-and-bacon/final.png">Shrimp with Sweet Potatoes and Bacon</a><a href="sloppy-joe-sandwiches"><img src="sloppy-joe-sandwiches/final.png">Sloppy Joe Sandwiches</a><h1>Sides</h1><a href="bok-choy-with-garlic"><img src="bok-choy-with-garlic/final.png">Bok Choy with Garlic</a><a href="bourbon-glazed-carrots"><img src="bourbon-glazed-carrots/final.png">Bourbon Glazed Carrots</a><a href="creamed-spinach"><img src="creamed-spinach/final.png">Creamed Spinach</a><a href="garlic-broccoli"><img src="garlic-broccoli/final.png">Garlic Broccoli</a><a href="hummus"><img src="hummus/final.png">Hummus</a><a href="sweet-potatoes-with-honey-and-rosemary"><img src="sweet-potatoes-with-honey-and-rosemary/final.png">Sweet Potatoes with Honey and Rosemary</a><a href="tzatziki"><img src="tzatziki/final.png">Tzatziki</a></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Roast Leg of Lamb with Rosemary</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>5 lbs</td><td>leg of lamb</td></tr><tr><td>2 tbsp</td><td>dijon mustard</td></tr><tr><td>¼ cup</td><td>honey</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>1 tsp</td><td>coarse sea salt</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>1 tsp</td><td>lemon zest</td></tr><tr><td>2 tbsp</td><td>rosemary (fresh, chopped)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td> Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
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well and apply to the lamb. Leave in refrigerator to marinade.</td><td>overnight</td></tr><tr><td>2</td><td>Preheat over to 450°F</td><td>10 min</td></tr><tr><td>3</td><td>Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.</td><td>20 min</td></tr><tr><td>4</td><td>Reduce the heat to 400°F and cook until internal temperature reaches 140°F.</td><td>55-60 min</td></tr><tr><td>5</td><td>Allow the roast to rest on the counter before carving.</td><td>10 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Ruth's Chris Chopped Salad</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><h2>For the Salad</h2><table><tr><td>8 cups</td><td>iceberg lettuce (sliced thin)</td></tr><tr><td>1 cup</td><td>spinach (sliced thin)</td></tr><tr><td>⅓ cup</td><td>red onion (diced)</td></tr><tr><td>½ cup</td><td>green olives (minced)</td></tr><tr><td>6 oz</td><td>white mushrooms (quartered)</td></tr><tr><td>4</td><td>eggs (hard boiled, sliced)</td></tr><tr><td>½ lb</td><td>bacon (cooked & crumbled)</td></tr><tr><td>1 × 14 oz can</td><td>hearts of palm (chilled)</td></tr><tr><td>1 cup</td><td>crumbled bleu cheese</td></tr><tr><td>½ cup</td><td>croutons</td></tr><tr><td>10</td><td>cherry tomatoes (halved)</td></tr><tr><td>½ cup</td><td>crispy fried onions</td></tr></table><h2>For the Dressing</h2><table><tr><td>¼ cup</td><td>basil leaves</td></tr><tr><td>4-5 tbsp</td><td>lemon juice</td></tr><tr><td>(to taste)</td><td>salt</td></tr><tr><td>(to taste)</td><td>garlic powder</td></tr></table></div></section><section class="directions"><h2>For the Salad</h2><table><tr><td>1</td><td>In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions,
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olives, mushrooms, hearts of palm, eggs & bacon</td><td>2 min</td></tr><tr><td>2</td><td>Top with the crispy onions, crumbled bleu cheese, and croutons</td><td>1 min</td></tr><tr><td>3</td><td>Just before serving, top with a small amount of dressing. Serve the remainder of dressing on
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the side.</td></tr></table><h2>For the Dressing</h2><table><tr><td>1</td><td>Place all ingredients in a blender and purée on high.</td><td>1 min</td></tr><tr><td>2</td><td>Allow the dressing to set in the refrigerator.</td><td>overnight</td></tr></table></section></body></html>
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.cookbook {
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display: flex;
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flex-wrap: wrap; }
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.cookbook section {
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padding: 0 0.125in; }
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.cookbook section h1 {
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font-family: sans-serif;
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font-size: 24pt;
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font-weight: bold; }
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.cookbook section a {
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flex: 1 1 auto;
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min-width: 2in;
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max-width: 3.5in;
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column-count: 2;
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column-gap: 0.25in; }
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.cookbook h1 {
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font-family: sans-serif;
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||||
font-size: 24pt;
|
||||
font-weight: bold; }
|
||||
.cookbook a {
|
||||
flex: 1 1 auto;
|
||||
min-width: 2in;
|
||||
max-width: 3.5in;
|
||||
border-radius: 0.0625in;
|
||||
break-inside: avoid;
|
||||
color: black;
|
||||
font-family: serif;
|
||||
font-size: 18pt;
|
||||
text-decoration: none;
|
||||
display: flex;
|
||||
align-items: center;
|
||||
padding: 0.0625in;
|
||||
padding-right: 0.125in;
|
||||
transition: all 0.25s; }
|
||||
.cookbook a:visited {
|
||||
color: black; }
|
||||
.cookbook a:hover {
|
||||
background: #23B7F2;
|
||||
color: white; }
|
||||
.cookbook a img {
|
||||
border: 0.01in solid silver;
|
||||
border-radius: 0.0625in;
|
||||
color: black;
|
||||
font-family: serif;
|
||||
font-size: 18pt;
|
||||
text-decoration: none;
|
||||
display: flex;
|
||||
align-items: center;
|
||||
padding: 0.0625in;
|
||||
padding-right: 0.125in;
|
||||
transition: all 0.25s; }
|
||||
.cookbook section a:visited {
|
||||
color: black; }
|
||||
.cookbook section a:hover {
|
||||
background: #23B7F2;
|
||||
color: white; }
|
||||
.cookbook section a img {
|
||||
border: 0.01in solid silver;
|
||||
border-radius: 0.0625in;
|
||||
margin-right: 0.125in;
|
||||
max-height: 0.5in;
|
||||
width: 0.5in; }
|
||||
margin-right: 0.125in;
|
||||
max-height: 0.5in;
|
||||
width: 0.5in; }
|
||||
|
||||
.recipe {
|
||||
margin: 0 auto;
|
||||
@@ -43,6 +42,11 @@
|
||||
margin-bottom: 0.25in;
|
||||
font-family: serif;
|
||||
font-size: 24pt; }
|
||||
.recipe h2 {
|
||||
font-size: 12pt;
|
||||
margin: 0;
|
||||
margin-bottom: 0.125in;
|
||||
text-transform: uppercase; }
|
||||
.recipe .ingredients {
|
||||
display: flex; }
|
||||
.recipe .ingredients .image img {
|
||||
@@ -52,16 +56,18 @@
|
||||
max-height: 3in; }
|
||||
.recipe .ingredients .list {
|
||||
margin-left: 0.25in; }
|
||||
.recipe .ingredients .list tr {
|
||||
vertical-align: top; }
|
||||
.recipe .ingredients .list tr td:nth-child(1) {
|
||||
font-family: sans-serif;
|
||||
font-size: 12pt;
|
||||
padding-right: 0.125in;
|
||||
text-align: right; }
|
||||
.recipe .ingredients .list tr td:nth-child(2) {
|
||||
font-family: sans-serif;
|
||||
font-size: 12pt; }
|
||||
.recipe .ingredients .list table {
|
||||
margin-bottom: 0.25in; }
|
||||
.recipe .ingredients .list table tr {
|
||||
vertical-align: top; }
|
||||
.recipe .ingredients .list table tr td:nth-child(1) {
|
||||
font-family: sans-serif;
|
||||
font-size: 12pt;
|
||||
padding-right: 0.125in;
|
||||
text-align: right; }
|
||||
.recipe .ingredients .list table tr td:nth-child(2) {
|
||||
font-family: sans-serif;
|
||||
font-size: 12pt; }
|
||||
.recipe .directions {
|
||||
margin-top: 0.25in; }
|
||||
.recipe .directions tr {
|
||||
@@ -85,4 +91,8 @@
|
||||
font-size: 9pt;
|
||||
white-space: nowrap; }
|
||||
|
||||
@media (max-width: 900px) {
|
||||
.cookbook {
|
||||
column-count: 1; } }
|
||||
|
||||
/*# sourceMappingURL=style.css.map */
|
||||
|
||||
+1
-1
@@ -1,6 +1,6 @@
|
||||
{
|
||||
"version": 3,
|
||||
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|
||||
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|
||||
"sources": ["../src/style.scss"],
|
||||
"names": [],
|
||||
"file": "style.css"
|
||||
|
||||
Reference in New Issue
Block a user