{
  "version": "https://jsonfeed.org/version/1.1",
  "title": "Maison Teulade",
  "home_page_url": "https://maisonteulade.co",
  "feed_url": "https://maisonteulade.co/feed.json",
  "description": "A French-trained chef's home kitchen, lived in ten countries. Bistro technique applied to plants. The dish is the dish.",
  "language": "en-US",
  "icon": "https://maisonteulade.co/icon-512.png",
  "favicon": "https://maisonteulade.co/favicon.svg",
  "authors": [
    {
      "name": "Alexandre Teulade",
      "url": "https://maisonteulade.co/about"
    }
  ],
  "items": [
    {
      "id": "https://maisonteulade.co/recipes/smash-burger",
      "url": "https://maisonteulade.co/recipes/smash-burger",
      "title": "Ain't Got No Beef Smash Burger",
      "summary": "A smash burger built on a TVP patty with a real lacquered crust, served with hand-cut double-fried fries and a sharp special sauce.",
      "content_text": "A smash burger built on a TVP patty with a real lacquered crust, served with hand-cut double-fried fries and a sharp special sauce.",
      "image": "https://maisonteulade.co/og/recipes/smash-burger.png",
      "date_published": "2026-05-27T00:00:00.000Z",
      "date_modified": "2026-05-27T00:00:00.000Z",
      "tags": [
        "recipe",
        "American",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/baba-ganoush",
      "url": "https://maisonteulade.co/recipes/baba-ganoush",
      "title": "Baba Ganoush",
      "summary": "Charred eggplant, tahini, garlic, lemon. The smoke is the whole dish — char the eggplants over open flame, not in the oven.",
      "content_text": "Charred eggplant, tahini, garlic, lemon. The smoke is the whole dish — char the eggplants over open flame, not in the oven.",
      "image": "https://maisonteulade.co/og/recipes/baba-ganoush.png",
      "date_published": "2026-05-26T00:00:00.000Z",
      "date_modified": "2026-05-26T00:00:00.000Z",
      "tags": [
        "recipe",
        "Levantine-Maghrebi",
        "Mezze"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/falafel",
      "url": "https://maisonteulade.co/recipes/falafel",
      "title": "Falafel",
      "summary": "Crispy fava-and-chickpea falafel, the Egyptian-Levantine combination Alexandria has been cooking for 1,600 years. Coriander-forward, parsley-bright.",
      "content_text": "Crispy fava-and-chickpea falafel, the Egyptian-Levantine combination Alexandria has been cooking for 1,600 years. Coriander-forward, parsley-bright.",
      "image": "https://maisonteulade.co/og/recipes/falafel.png",
      "date_published": "2026-05-26T00:00:00.000Z",
      "date_modified": "2026-05-26T00:00:00.000Z",
      "tags": [
        "recipe",
        "Egyptian-Levantine",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/gazpacho",
      "url": "https://maisonteulade.co/recipes/gazpacho",
      "title": "Gazpacho",
      "summary": "The Andalusian cold soup that breaks every northern rule — raw bread, ripe tomato, olive oil emulsified by hand. Summer in a glass.",
      "content_text": "The Andalusian cold soup that breaks every northern rule — raw bread, ripe tomato, olive oil emulsified by hand. Summer in a glass.",
      "image": "https://maisonteulade.co/og/recipes/gazpacho.png",
      "date_published": "2026-05-26T00:00:00.000Z",
      "date_modified": "2026-05-26T00:00:00.000Z",
      "tags": [
        "recipe",
        "Spanish",
        "Starter"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/hummus",
      "url": "https://maisonteulade.co/recipes/hummus",
      "title": "Hummus",
      "summary": "The Levantine standard — dried chickpeas slow-cooked with baking soda, ice cubes in the blender, fresh-pressed lemon, real tahini. The texture is the dish.",
      "content_text": "The Levantine standard — dried chickpeas slow-cooked with baking soda, ice cubes in the blender, fresh-pressed lemon, real tahini. The texture is the dish.",
      "image": "https://maisonteulade.co/og/recipes/hummus.png",
      "date_published": "2026-05-26T00:00:00.000Z",
      "date_modified": "2026-05-26T00:00:00.000Z",
      "tags": [
        "recipe",
        "Levantine",
        "Mezze"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/tabbouleh",
      "url": "https://maisonteulade.co/recipes/tabbouleh",
      "title": "Tabbouleh",
      "summary": "The Levantine herb-and-bulgur salad — fine bulgur, mountains of parsley and mint, almost no grain. The proportion is the point.",
      "content_text": "The Levantine herb-and-bulgur salad — fine bulgur, mountains of parsley and mint, almost no grain. The proportion is the point.",
      "image": "https://maisonteulade.co/og/recipes/tabbouleh.png",
      "date_published": "2026-05-26T00:00:00.000Z",
      "date_modified": "2026-05-26T00:00:00.000Z",
      "tags": [
        "recipe",
        "Levantine",
        "Salad"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/puttanesca",
      "url": "https://maisonteulade.co/recipes/puttanesca",
      "title": "Puttanesca",
      "summary": "The Naples late-night pasta — tomato, capers, olives, garlic, chile — with nori and white miso replacing the anchovies. The dish, with the sea kept in.",
      "content_text": "The Naples late-night pasta — tomato, capers, olives, garlic, chile — with nori and white miso replacing the anchovies. The dish, with the sea kept in.",
      "image": "https://maisonteulade.co/og/recipes/puttanesca.png",
      "date_published": "2026-05-25T00:00:00.000Z",
      "date_modified": "2026-05-25T00:00:00.000Z",
      "tags": [
        "recipe",
        "Italian",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/essays/on-not-apologizing-for-what-is-not-on-the-plate",
      "url": "https://maisonteulade.co/essays/on-not-apologizing-for-what-is-not-on-the-plate",
      "title": "On Not Apologizing for What Is Not on the Plate",
      "summary": "Every dinner party host explains the plant-based meal before the first bite. Stop. The food is the food. The apology is what makes the meal small.",
      "content_text": "Every dinner party host explains the plant-based meal before the first bite. Stop. The food is the food. The apology is what makes the meal small.",
      "image": "https://maisonteulade.co/og/essays/on-not-apologizing-for-what-is-not-on-the-plate.png",
      "date_published": "2026-05-25T00:00:00.000Z",
      "date_modified": "2026-05-25T00:00:00.000Z",
      "tags": [
        "essay"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/essays/stop-calling-it-plant-based",
      "url": "https://maisonteulade.co/essays/stop-calling-it-plant-based",
      "title": "Stop Calling It Plant-Based",
      "summary": "The phrase is a clinical artifact from 1980, coined for medical literature, then handed to marketing. The food does not need the qualifier.",
      "content_text": "The phrase is a clinical artifact from 1980, coined for medical literature, then handed to marketing. The food does not need the qualifier.",
      "image": "https://maisonteulade.co/og/essays/stop-calling-it-plant-based.png",
      "date_published": "2026-05-25T00:00:00.000Z",
      "date_modified": "2026-05-25T00:00:00.000Z",
      "tags": [
        "essay"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/essays/the-substitute-word",
      "url": "https://maisonteulade.co/essays/the-substitute-word",
      "title": "The Substitute Word",
      "summary": "Every product labeled 'substitute for X' admits defeat. The mushroom is not a substitute for beef. The chickpea is not a substitute for veal.",
      "content_text": "Every product labeled 'substitute for X' admits defeat. The mushroom is not a substitute for beef. The chickpea is not a substitute for veal.",
      "image": "https://maisonteulade.co/og/essays/the-substitute-word.png",
      "date_published": "2026-05-25T00:00:00.000Z",
      "date_modified": "2026-05-25T00:00:00.000Z",
      "tags": [
        "essay"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/essays/we-are-living-through-the-most-exciting-frontier-in-cooking",
      "url": "https://maisonteulade.co/essays/we-are-living-through-the-most-exciting-frontier-in-cooking",
      "title": "We Are Living Through the Most Exciting Frontier in Cooking",
      "summary": "For ten thousand years cuisine was built on meat. We are the first generation to see what cooking looks like without it. Ángel León is showing us how.",
      "content_text": "For ten thousand years cuisine was built on meat. We are the first generation to see what cooking looks like without it. Ángel León is showing us how.",
      "image": "https://maisonteulade.co/og/essays/we-are-living-through-the-most-exciting-frontier-in-cooking.png",
      "date_published": "2026-05-25T00:00:00.000Z",
      "date_modified": "2026-05-25T00:00:00.000Z",
      "tags": [
        "essay"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/essays/why-french-bistro-technique-is-the-best-toolkit-for-plant-cooking",
      "url": "https://maisonteulade.co/essays/why-french-bistro-technique-is-the-best-toolkit-for-plant-cooking",
      "title": "Why French Bistro Technique Is the Best Toolkit for Plant Cooking",
      "summary": "Three hundred years of French bistro technique was never about the meat. It was about structure. That toolkit works unchanged on plants.",
      "content_text": "Three hundred years of French bistro technique was never about the meat. It was about structure. That toolkit works unchanged on plants.",
      "image": "https://maisonteulade.co/og/essays/why-french-bistro-technique-is-the-best-toolkit-for-plant-cooking.png",
      "date_published": "2026-05-25T00:00:00.000Z",
      "date_modified": "2026-05-25T00:00:00.000Z",
      "tags": [
        "essay"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/aglio-e-olio",
      "url": "https://maisonteulade.co/recipes/aglio-e-olio",
      "title": "Aglio e Olio",
      "summary": "Four ingredients. Twenty minutes. The Naples pasta that ends every long-night argument about whether you need anything more than garlic, oil, and salt.",
      "content_text": "Four ingredients. Twenty minutes. The Naples pasta that ends every long-night argument about whether you need anything more than garlic, oil, and salt.",
      "image": "https://maisonteulade.co/og/recipes/aglio-e-olio.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "Italian",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/beef-wellington",
      "url": "https://maisonteulade.co/recipes/beef-wellington",
      "title": "Wellington Forestière",
      "summary": "A Wellington built on a king oyster mushroom log, a deeply savory duxelles, and buttery puff pastry that shatters when cut. Forestière, the Escoffier way.",
      "content_text": "A Wellington built on a king oyster mushroom log, a deeply savory duxelles, and buttery puff pastry that shatters when cut. Forestière, the Escoffier way.",
      "image": "https://maisonteulade.co/og/recipes/beef-wellington.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "British",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/boeuf-bourguignon",
      "url": "https://maisonteulade.co/recipes/boeuf-bourguignon",
      "title": "Bourguignon",
      "summary": "King oyster mushrooms slow-braised in a heavy red Burgundy, with pearl onions and the kind of glossy reduction that doesn't miss what isn't in the pan.",
      "content_text": "King oyster mushrooms slow-braised in a heavy red Burgundy, with pearl onions and the kind of glossy reduction that doesn't miss what isn't in the pan.",
      "image": "https://maisonteulade.co/og/recipes/boeuf-bourguignon.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "French",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/cashew-parmesan",
      "url": "https://maisonteulade.co/recipes/cashew-parmesan",
      "title": "Parmesan",
      "summary": "Three ingredients, five minutes — toasted cashews, nutritional yeast, salt. Grates over pasta the way the real one does, with the umami the real one wishes it had.",
      "content_text": "Three ingredients, five minutes — toasted cashews, nutritional yeast, salt. Grates over pasta the way the real one does, with the umami the real one wishes it had.",
      "image": "https://maisonteulade.co/og/recipes/cashew-parmesan.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "American",
        "Side"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/bouillabaisse",
      "url": "https://maisonteulade.co/recipes/bouillabaisse",
      "title": "Bouillabaisse",
      "summary": "A Marseille bouillabaisse rebuilt around dulse, kombu, and fennel — saffron-perfumed, finished with rouille and grilled bread, the proper two-course way.",
      "content_text": "A Marseille bouillabaisse rebuilt around dulse, kombu, and fennel — saffron-perfumed, finished with rouille and grilled bread, the proper two-course way.",
      "image": "https://maisonteulade.co/og/recipes/bouillabaisse.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "French",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/chickpea-milanesa",
      "url": "https://maisonteulade.co/recipes/chickpea-milanesa",
      "title": "Milanesa",
      "summary": "Crispy breaded cutlets, Argentine style — chickpeas inside, panko crust, mustard-caper aioli, and the lemon wedge that doesn't negotiate.",
      "content_text": "Crispy breaded cutlets, Argentine style — chickpeas inside, panko crust, mustard-caper aioli, and the lemon wedge that doesn't negotiate.",
      "image": "https://maisonteulade.co/og/recipes/chickpea-milanesa.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "Argentine",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/coq-au-vin",
      "url": "https://maisonteulade.co/recipes/coq-au-vin",
      "title": "Sous-Bois au Vin",
      "summary": "King oyster mushrooms and seitan slow-braised in red Burgundy with pearl onions and the kind of reduction this Dijon dish has always lived on.",
      "content_text": "King oyster mushrooms and seitan slow-braised in red Burgundy with pearl onions and the kind of reduction this Dijon dish has always lived on.",
      "image": "https://maisonteulade.co/og/recipes/coq-au-vin.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "French",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/cassoulet",
      "url": "https://maisonteulade.co/recipes/cassoulet",
      "title": "Cassoulet",
      "summary": "A Languedoc cassoulet of white beans, smoked seitan sausage, and a slow-built confit of mushrooms, baked under a crust of toasted breadcrumbs and patience.",
      "content_text": "A Languedoc cassoulet of white beans, smoked seitan sausage, and a slow-built confit of mushrooms, baked under a crust of toasted breadcrumbs and patience.",
      "image": "https://maisonteulade.co/og/recipes/cassoulet.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "French",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/french-onion-soup",
      "url": "https://maisonteulade.co/recipes/french-onion-soup",
      "title": "French Onion Soup",
      "summary": "Six onions, forty-five minutes of patience, a miso-darkened broth that earns the gruyère it doesn't need. A Lyon bistro soup, the slow way.",
      "content_text": "Six onions, forty-five minutes of patience, a miso-darkened broth that earns the gruyère it doesn't need. A Lyon bistro soup, the slow way.",
      "image": "https://maisonteulade.co/og/recipes/french-onion-soup.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "French",
        "Starter"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/paella",
      "url": "https://maisonteulade.co/recipes/paella",
      "title": "Paella",
      "summary": "A Valencian paella built on what matters — short-grain rice, real saffron, the socarrat at the bottom — with artichokes and white beans instead of seafood.",
      "content_text": "A Valencian paella built on what matters — short-grain rice, real saffron, the socarrat at the bottom — with artichokes and white beans instead of seafood.",
      "image": "https://maisonteulade.co/og/recipes/paella.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "Spanish",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/pesto-pasta",
      "url": "https://maisonteulade.co/recipes/pesto-pasta",
      "title": "Pesto Pasta",
      "summary": "Pesto pasta the Ligurian way — basil-and-pine-nut paste folded with toasted cashews and nutritional yeast at the plate, never in the mortar. Edda's rule.",
      "content_text": "Pesto pasta the Ligurian way — basil-and-pine-nut paste folded with toasted cashews and nutritional yeast at the plate, never in the mortar. Edda's rule.",
      "image": "https://maisonteulade.co/og/recipes/pesto-pasta.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "Italian",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/ratatouille",
      "url": "https://maisonteulade.co/recipes/ratatouille",
      "title": "Ratatouille",
      "summary": "A Provençal ratatouille the proper way — vegetables cooked separately, layered at the end, finished with fresh basil and good olive oil. Not the Pixar version.",
      "content_text": "A Provençal ratatouille the proper way — vegetables cooked separately, layered at the end, finished with fresh basil and good olive oil. Not the Pixar version.",
      "image": "https://maisonteulade.co/og/recipes/ratatouille.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "French",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/risotto-allo-zafferano",
      "url": "https://maisonteulade.co/recipes/risotto-allo-zafferano",
      "title": "Risotto allo Zafferano",
      "summary": "A saffron risotto in the Milanese tradition — toasted rice, a slow ladle of stock, and the gold that comes from saffron threads bloomed properly.",
      "content_text": "A saffron risotto in the Milanese tradition — toasted rice, a slow ladle of stock, and the gold that comes from saffron threads bloomed properly.",
      "image": "https://maisonteulade.co/og/recipes/risotto-allo-zafferano.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "Italian",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/moussaka",
      "url": "https://maisonteulade.co/recipes/moussaka",
      "title": "Moussaka",
      "summary": "A Greek moussaka of eggplant, lentils, and cinnamon, with a béchamel that knows it doesn't need cheese. Built the way Athens built it.",
      "content_text": "A Greek moussaka of eggplant, lentils, and cinnamon, with a béchamel that knows it doesn't need cheese. Built the way Athens built it.",
      "image": "https://maisonteulade.co/og/recipes/moussaka.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "Greek",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/seitan-chorizo",
      "url": "https://maisonteulade.co/recipes/seitan-chorizo",
      "title": "Chorizo",
      "summary": "Smoked paprika, toasted fennel, a 24-hour fridge cure. The Spanish chorizo that holds its bite and pan-fries crisp — built on seitan.",
      "content_text": "Smoked paprika, toasted fennel, a 24-hour fridge cure. The Spanish chorizo that holds its bite and pan-fries crisp — built on seitan.",
      "image": "https://maisonteulade.co/og/recipes/seitan-chorizo.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "Spanish",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/recipes/tonkotsu-ramen",
      "url": "https://maisonteulade.co/recipes/tonkotsu-ramen",
      "title": "Kinoko Ramen",
      "summary": "An eight-hour mushroom-and-kombu broth, coal-blackened onion, soy-tare, alkaline noodles, and the lessons Tetsu's broth taught me in Sapporo.",
      "content_text": "An eight-hour mushroom-and-kombu broth, coal-blackened onion, soy-tare, alkaline noodles, and the lessons Tetsu's broth taught me in Sapporo.",
      "image": "https://maisonteulade.co/og/recipes/tonkotsu-ramen.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "recipe",
        "Japanese",
        "Main"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/essays/pesto-without-parmesan",
      "url": "https://maisonteulade.co/essays/pesto-without-parmesan",
      "title": "Pesto Without Parmesan",
      "summary": "What I learned from a woman in Camogli about why parmesan does not belong in the mortar — and what to do instead. A short polemic, served at the plate.",
      "content_text": "What I learned from a woman in Camogli about why parmesan does not belong in the mortar — and what to do instead. A short polemic, served at the plate.",
      "image": "https://maisonteulade.co/og/essays/pesto-without-parmesan.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "essay"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/essays/i-dont-make-vegan-food-i-just-cook",
      "url": "https://maisonteulade.co/essays/i-dont-make-vegan-food-i-just-cook",
      "title": "I Don't Make Vegan Food. I Just Cook.",
      "summary": "The manifesto. Why this site refuses to call its food vegan — and what it calls it instead. The thesis behind Maison Teulade.",
      "content_text": "The manifesto. Why this site refuses to call its food vegan — and what it calls it instead. The thesis behind Maison Teulade.",
      "image": "https://maisonteulade.co/og/essays/i-dont-make-vegan-food-i-just-cook.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "essay"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/techniques/how-to-build-plant-based-umami",
      "url": "https://maisonteulade.co/techniques/how-to-build-plant-based-umami",
      "title": "How to Build Plant-Based Umami",
      "summary": "The seven plant ingredients that supply the deep savory backbone meat-based dishes get from bones — and how to use them in the right order, in the right amounts.",
      "content_text": "The seven plant ingredients that supply the deep savory backbone meat-based dishes get from bones — and how to use them in the right order, in the right amounts.",
      "image": "https://maisonteulade.co/og/techniques/how-to-build-plant-based-umami.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "technique"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/techniques/how-to-make-seitan-from-scratch",
      "url": "https://maisonteulade.co/techniques/how-to-make-seitan-from-scratch",
      "title": "How to Make Seitan from Scratch",
      "summary": "A complete guide to making seitan at home — the wet base, the gluten ratio, the 90-second knead, the steam method, and why the overnight rest is non-negotiable.",
      "content_text": "A complete guide to making seitan at home — the wet base, the gluten ratio, the 90-second knead, the steam method, and why the overnight rest is non-negotiable.",
      "image": "https://maisonteulade.co/og/techniques/how-to-make-seitan-from-scratch.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "technique"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/techniques/how-to-bread-without-eggs",
      "url": "https://maisonteulade.co/techniques/how-to-bread-without-eggs",
      "title": "How to Bread Without Eggs",
      "summary": "Four methods for breading anything without an egg — ranked by reliability and final crust. Aquafaba, cornstarch slurry, flax-meal gel, and the naked dredge.",
      "content_text": "Four methods for breading anything without an egg — ranked by reliability and final crust. Aquafaba, cornstarch slurry, flax-meal gel, and the naked dredge.",
      "image": "https://maisonteulade.co/og/techniques/how-to-bread-without-eggs.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "technique"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/techniques/how-to-make-tofu-crispy",
      "url": "https://maisonteulade.co/techniques/how-to-make-tofu-crispy",
      "title": "How to Make Tofu Crispy",
      "summary": "Five methods ranked, the science of crisping, and the seven mistakes that wreck it. A French-trained chef's guide to tofu that shatters.",
      "content_text": "Five methods ranked, the science of crisping, and the seven mistakes that wreck it. A French-trained chef's guide to tofu that shatters.",
      "image": "https://maisonteulade.co/og/techniques/how-to-make-tofu-crispy.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "technique"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/techniques/mushroom-dashi",
      "url": "https://maisonteulade.co/techniques/mushroom-dashi",
      "title": "How to Make Mushroom Dashi",
      "summary": "A 4-hour cold-soak dashi built on kombu and dried shiitake — the foundational plant-based stock that carries miso soup, agedashi, ramen, and a dozen other dishes.",
      "content_text": "A 4-hour cold-soak dashi built on kombu and dried shiitake — the foundational plant-based stock that carries miso soup, agedashi, ramen, and a dozen other dishes.",
      "image": "https://maisonteulade.co/og/techniques/mushroom-dashi.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "technique"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    },
    {
      "id": "https://maisonteulade.co/techniques/vegan-demi-glace",
      "url": "https://maisonteulade.co/techniques/vegan-demi-glace",
      "title": "How to Make Vegan Demi-Glace",
      "summary": "A chef-grade plant-based demi-glace — roasted mushrooms, charred onion, tomato paste, red wine, and the slow reduction French classical cooking lives on.",
      "content_text": "A chef-grade plant-based demi-glace — roasted mushrooms, charred onion, tomato paste, red wine, and the slow reduction French classical cooking lives on.",
      "image": "https://maisonteulade.co/og/techniques/vegan-demi-glace.png",
      "date_published": "2026-05-22T00:00:00.000Z",
      "date_modified": "2026-05-22T00:00:00.000Z",
      "tags": [
        "technique"
      ],
      "authors": [
        {
          "name": "Alexandre Teulade",
          "url": "https://maisonteulade.co/about"
        }
      ]
    }
  ]
}