What is platform construction and why is it important? Built Environment Matters podcast with our Head of Global Systems, Jaimie Johnston MBE

This is a guide to many of the most common varieties, with notes on how to cook them, so that you too can participate in this essential culinary tradition that stretches back to the earliest days of human civilization.. Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey.

I then turned up the heat until I heard that rapid sizzle, signaling that the soffritto was beginning to caramelize, creating a massive amount of flavor.When you build flavor from the bottom of the pot like this, the flavors continue to transform, concentrating even further when you add then reduce aromatic liquids — in Leonti's case, adding crushed tomatoes and white wine, which cook down to a tomato-wine-soffritto jam full of umami.

That flavor base gets rehydrated with water, then cooks down again with the kale and bread — the latter adds tangy flavor and disintegrates into the soup to add texture.Finally, cooked beans — both whole and pureed — go in, thickening and tightening the soup into a porridge.. Leonti served many of his courses in gold-rimmed Richard Ginori china to frame his food in the Tuscan context.His restaurant's fare was big-city fine dining meets cucina povera, the Italian cooking tradition born of necessity that elevates humble ingredients into dishes fit for a king.

I asked him about the restaurant's tightrope walk between high and low."What is luxury?

Luxury to a few is foie gras or truffles," he says.

"But the ultimate luxury is time and space.Justin Bazdarich, Chef/Owner, Speedy Romeo.

"I plan to treat rhubarb as a. tomatillo.and roast it, then make a base for an.

to lightly cure a fluke dish with other seasonal spring ingredients.".Katie Button, Executive Chef/Owner, Cúrate and Nightbell.