Dark green spinach leaves, yellow tomatoes
|You don’t have to read too many food magazines or watch “Top Chef” too often to see how important presentation is.
“Top Chef” judges regularly comment on a bland presentation, telling cheftestants that the dish needs color.
It’s up to you, the home chef, to decide what kind of colorful vegetable or fruit complements your dish.
Take a quick scan of the produce aisle: The fruits and vegetables that catch your eye are one way to start.
You’re adding more than color. Each ingredient adds flavor to the dish, whether as a garnish or a principal food (serve a side of rainbow chard, delicious and stunning).
No time to acquire colored fruits, vegetables or fresh herbs? Look at your spices and dust the plate with a pinch of basil, curry, paprika, turmeric or other colorful favorite.
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