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A sprinkle of parsley adds garnish glamour to this plate of pasta. Photo courtesy Galli Restaurant | New York City. We love garnishing dishes with fresh herbs: We snip them onto everything from breakfast eggs to soup, salad and sandwiches to main courses and sides. But what if you don’t have any on hand?…
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How bland would the fish and asparagus look without the tomatoes? Photo courtesy Galli Restaurant | New York City. Did you ever wonder why some restaurants throw slices of hard, tasteless tomatoes into a salad? The simple answer is: to add color, which makes the dish look more appetizing. No matter how delicious a…
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Cheese and soup are no strangers, from a grated Parmesan garnish on minestrone to a layer of Gruyère in French onion soup. But soft cheeses have their place as well. Today‘s tip is to consider how to use them in your favorite soups…and beyond. Fresh cheeses also have a place in salads and other everyday…
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A standard plate of meat and veggies gets a sprinkling of glamour with pomegranate arils. Get the recipe at PomWonderful.com. If you dine at fine restaurants, you may notice that garniture—the garnish on dish—makes a big difference in presentation. Garnishes can improve any dish, savory or sweet, plain or fancy—a tuna sandwich, filet mignon,…
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It doesn’t take much to make somethingplain look special. Photo by HannahKaminsky | THE NIBBLE. You know that great gift wrap makes a gift more exciting. It’s the same with food, but the “wrapping” is the dish and the garnish. The finest restaurants match the plate to the food being served. Buy dinner plates…
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