At the root of a recipe is a structure—a basic underpinning—that can become a map to turning yourself loose in meal-making.

Each ingredient category will build flavor, texture, color, taste, and temperature variables. You can make a side dish of greens only using salt, or layering on an acid, an herb, and so-on.

In my cooking school we assemble a variety of ingredients and then work our way through a series of dishes to establish a path to a freedom in cooking.