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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
1.4 KiB
1.4 KiB
| title | slug | date | lastUpdated | category | tags | cookTime | prepTime | servings | author | description | featured | display | displayPhoto | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Caesar Salad Dressing | caesar-salad-dressing | 2026-02-10 | 2026-02-10 | salad |
|
10 | 5 | 2 | jake | A good Caesar salad dressing goes a long way, and making it yourself saves some money. | false | true |
:::photos
:::
:::ingredients
- 2 small garlic cloves, minced
- 1 tsp anchovy paste or 2 fillets
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- 1 cup mayonnaise (use less for a thinner dressing)
- 1/2 cup parmigiano-reggiano
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper :::
:::instructions
- In a medium bowl, whisk together the garlic, anchovies, lemon juice, dijon mustard, and worcestershire sauce.
- Add the mayonnaise, parmigiano-reggiano, salt, and pepper, and whisk until well combined.
- Taste and adjust to your liking. :::
:::notes
Anchovy Prep
- If using anchovy fillets, it's a good idea to smear them into a paste using the side of a knife to break down any bones.
Healthier Tastes Better
- Using less mayonnaise makes for a thinner dressing, and in my opinion less mayo flavor is better. :::
:::card[Recipe Card] ::ingredients ::instructions :::
:::references
- Reference Recipe HERE :::