Style Guide

The style guide was created to show you Maillard’s default post and page styles. The style guide is also a great reference for suggested typographic treatment and styles for your content.


Typography Treatment

Maillard pays special attention to typography and type treatment, which really underscores and compliments your content across all devices.

Heading One

Heading Two

Heading Three

Heading Four

Heading Five
Heading Six

Blockquote

The blockquote is used to indicate the quotation of a large section of text from another source.

Those of us that had been up all night were in no mood for coffee and donuts, we wanted strong drink. We were, after all, the absolute cream of the national sporting press.


Mixed List Items

  • Unordered list item one
  • Unordered list item two
    1. Ordered list item one
    2. Ordered list item two
      • Unordered list item one
      • Unordered list item two
        1. Ordered list item one
        2. Ordered list item two
        3. Ordered list item three
      • Unordered list item three
    3. Ordered list item three
  • Unordered list item three

Code Formatting

.entry-content table {
    width: 100%;
    th {
        text-align: left;
        padding: 1em;
            background-color: $summer-dress;
    }
    td {
        padding: 1em;
    }
    tr.even {
        background-color: scale-color($summer-dress, $lightness: 60%);
    }
}

Table Styles

Beatle Instrument Song
John Lennon Guitar A Day In the Life
George Harrison Guitar Old Brown Shoe
Paul McCartney Bass Helter Skelter
Ringo Starr Drums Don’t Pass Me By

Image Alignment

Center Alignment
Center Alignment
86H
Right Alignment

Diam nostra arcu quia! Wisi reiciendis velit, ullamcorper! Proin? Incidunt sunt architecto, eu ea, at proin animi? Quo! A minim! Lorem consectetuer quidem? Iusto, similique. Illum dolorem consequat at blandit! Veniam, itaque maecenas duis, mollit quaerat! A laoreet ex exercitationem luctus, ea, quo distinctio justo? Optio dolorum, qui tempus! Faucibus.

Left Alignment

109H
Left Alignment

Diam nostra arcu quia! Wisi reiciendis velit, ullamcorper! Proin? Incidunt sunt architecto, eu ea, at proin animi? Quo! A minim! Lorem consectetuer quidem? Iusto, similique. Illum dolorem consequat at blandit! Veniam, itaque maecenas duis, mollit quaerat! A laoreet ex exercitationem luctus, ea, quo distinctio justo? Optio dolorum, qui tempus! Faucibus.


Mosaic Gallery w/ Jetpack

Example Recipe

Potato and Petter Bake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 5

Ingredients

  • 1½ tsp hot smoked paprika
  • 300ml/10fl oz dry white wine
  • 5 tbsp olive oil
  • 1 onion, chopped
  • 1 tsp tomato paste
  • 800g/1lb 12oz raw clams, scrubbed
  • handful coriander, chopped
  • salt and freshly ground black pepper

Instructions

  1. Make the massa de pimentão in advance; it will keep for a couple of weeks in the fridge or can be frozen. Put the peppers in a glass bowl, layering them with the salt. Cover with cling film and leave for 24 hours at room temperature.
  2. Preheat the oven to 150C/130C Fan/Gas 2.
  3. Drain the peppers; put them on a baking sheet and slow-roast for about 1½ hours. Transfer to a bowl, cover and leave to cool slightly. Remove the skin and blitz the peppers to a paste in a food processor. Mix in the olive oil and store in a sterilized glass jar for up to 2 weeks.
  4. Put the pork chunks in a bowl. Add the massa de pimentão, garlic and paprika and massage into the meat. Pour in the wine. Cover, transfer to the fridge and chill for 12–24 hours.
  5. Strain the pork through a sieve or colander over a bowl and reserve the marinade. Heat 2–3 tablespoons oil in a large, shallow lidded casserole. Fry the pork in batches over high heat until browned all over. Reduce the heat to medium. Return all the pork to the pan along with the remaining olive oil and the onion and fry for 4–5 minutes, until the onion starts to soften.
  6. Stir in the tomato paste and reserved marinade, turn up the heat to medium–high and bring to the boil. Continue to cook for 2 minutes, or until the liquid is reduced in volume by half. Add the clams to the pan (discarding any that do not close when given a sharp tap). Cover with a lid and cook for 3–5 minutes, or until the clams have steamed open.
  7. Season to taste with salt and pepper. Discard any clams that do not open after cooking. Stir through three-quarters of the coriander, scatter with the remainder and serve at once.
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