Example Post Showing Block Editor ("Gutenberg") Styling

This is a demo post exploring the different styles in the block editor (codenamed "Gutenberg"). This is just a development post - we haven't yet released this publicly.

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In version 4.0.0 and later, body font-sizes have been standardized across all themes at 16px. Headings have been standardized using "em", meaning a multiple of the 16px body-font size.

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inserting a column block in the WordPress editor

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The Feast Plugin contains an enhancement to convert recipe acronyms to improve screen reader accessibility, so that it reads the word teaspoon instead of "tee ess pee" and tablespoon instead of "tee bee ess pee".

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It's good to itemize sequential steps or items in an ordered list
Using lists to break up your content and make it easier to parse is a good user-experience practice
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Recipe

Beef Pho Recipe

This recipe is made using WP Recipe Maker, not included with theme purchase.

5 from 1 vote

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Prep Time 25

Cook Time 30

Total Time 55

Cuisine Vietnamese

Servings 2 people

Calories 683 kcal

Ingredients

200 g Steak flat iron
3 stalks Green Onion
24 g Beef Pho Concentrate
1 Lime
¼ cup Basil fresh
1 cup Cilantro
1 Chilli Pepper
454 g Bean Sprouts
200 g Vermicelli brown rice
14 g Sriracha Sauce
14 g Hoisin Sauce

Instructions

Plastic wrap the flat iron steak and stick it in the freezer to harden up (it shouldn't freeze) and make it easier to slice
Thinly slice the green onions and chili pepper, cut lime into wedges, and roughly chip the cilantro and basil
Prepare the broth by combining the pho concentrate with 4 cups of water and bringing the mixture to boil, then reducing to simmer
Remove the flat iron steak from the freeze and cut into thin slices, following the grain. Add steak slices to serving bowl.
Bring another pot of water to boil, add vermicelli and cook for 3 minutes (or until tender), then strain.
Add the noodles to the serving bowl with beef, top with bean sprouts, and pour the simmering hot broth on top of everything. The beef should cook within a few minutes, and will be done when it's no longer red.
Add the green onions, chili pepper, basil and cilantro as desired, and add lime.
The soup can then be flavored with as much or as little sriracha and hoisin sauce as desired.

Notes

Traditionally, the broth is made from beef bone marrow, but to save time we'll use a concentrate.

The time it takes to cook the vermicelli depends on whether you're using thin or thick, but will generally by 3-5 minutes and can be done right at the end.