Food flourishes
December 26, 2023 7:55 PM Subscribe
What's your favorite flourish that you do (or have encountered) with a food to make it a little more special?
I would prefer a focus on plant-based foods. I am happy with dishes I already have, so please focus on the thing that is eaten, not the ceramic thing it sits on or in. For example, adding a sprig of parsley for garnish, or cutting a strawberry in a decorative manner.
Maybe you learned it from a fancy restaurant, or to lure a child into eating your delicious food. Maybe it's just that thing you grew up with. Thanks!
I would prefer a focus on plant-based foods. I am happy with dishes I already have, so please focus on the thing that is eaten, not the ceramic thing it sits on or in. For example, adding a sprig of parsley for garnish, or cutting a strawberry in a decorative manner.
Maybe you learned it from a fancy restaurant, or to lure a child into eating your delicious food. Maybe it's just that thing you grew up with. Thanks!
I like something on a single crisp leaf, similar to an endive appetizer but with other whole leaves of little gems or romaine. At my house we do a supremed red grapefruit slice or other fruit, but cheese and nuts are nice too.
posted by vunder at 8:10 PM on December 26, 2023 [2 favorites]
posted by vunder at 8:10 PM on December 26, 2023 [2 favorites]
Garnishing soups with fancy olive oil, flavored olive oils/tadkas, pita chips/croutons/tortilla chips, fresh herbs like parsley/chive/cilantro, crunchy “meat” bits like soyrizo, or a blob of creamy something like yogurt/sour cream substitutes. It adds texture and/or flavor contrast to a soup or stew that can otherwise be same-y and potentially turn one dish into multiple variants, which is extra useful if you make large soup batches and freeze part of it. If you use more than one garnish, it can be downright luxurious. And it looks pretty!
Have some bread that’s going stale? Stick it in the freezer and use it to make crunchies the next time your soup needs it.
posted by A Blue Moon at 8:12 PM on December 26, 2023 [8 favorites]
Have some bread that’s going stale? Stick it in the freezer and use it to make crunchies the next time your soup needs it.
posted by A Blue Moon at 8:12 PM on December 26, 2023 [8 favorites]
Similar to the above, thinly sliced, fried shallots are a nice garnish.
posted by mmascolino at 8:15 PM on December 26, 2023 [2 favorites]
posted by mmascolino at 8:15 PM on December 26, 2023 [2 favorites]
I top my devilled eggs with three capers. Looks festive and amusing. Is a wonderful flavor addition too.
posted by Czjewel at 8:22 PM on December 26, 2023 [8 favorites]
posted by Czjewel at 8:22 PM on December 26, 2023 [8 favorites]
A drizzle of cashew cream or vinegar is often nice. Also, tadka.
posted by mezzanayne at 8:33 PM on December 26, 2023
posted by mezzanayne at 8:33 PM on December 26, 2023
Fancy olive oil is probably the most effective fanciness item. If you are lucky enough to have a store you can get to where they will let you taste them, definitely do that because the flavor varies as much as wine. A drizzle will instantly bring summertime brightness to sad winter veggies. Never apply heat though, that just ruins the flavor. Only put it on hot things once plated, like a swirl into a bowl of soup or tossing it with steamed peas or broccoli.
In terms of things that just take time and effort and not artisanal products, a lot of that is the “extra love” aspect of a meal. So for example, making sure there are no bones in a piece of fish takes time and a certain amount of skill, but makes eating it much more relaxing and for someone who is hesitant about fish it may make all the difference. The secret to my family’s apple pie recipe is nothing more than making sure the apples are all sliced thinly and evenly, and then laying them neatly in the pie shell, so the cooked texture is just right. It takes a lot more time than chunking up apples and tossing them in but the difference is phenomenal.
There’s stuff like consistent knife skills so things are cut in a way they are cooked best. Learning how to chunk carrots and potatoes for a curry vs wedges for roasting. Getting a handle on if you want an onion to almost disappear into a dish so you cut it up small but use less of it because the flavor will permeate more, or if you want the onion to be something you bite into so you have bigger pieces or slices but use more of it because the flavor won’t permeate the dish if it’s still almost whole. These types of choices make the difference between yummy food and recipes I make to please other people and myself, that make it memorable.
More specific things I do, let’s see… I try to remember to lightly salt and pat dry any pieces of tomato, onion, or cucumber that are going in sandwiches or salads. When I cook rice I try to remember to put a chunk of kombu in there. Sesame seeds as garnish on pretty much anything I would season with soy sauce. Sumac on any kind of hummus, eggplant spread, or yogurt sauce. Same vibe, tajin on tropical fruits. Whole grain mustard to dip grilled cheese sandwiches into.
posted by Mizu at 8:45 PM on December 26, 2023 [14 favorites]
In terms of things that just take time and effort and not artisanal products, a lot of that is the “extra love” aspect of a meal. So for example, making sure there are no bones in a piece of fish takes time and a certain amount of skill, but makes eating it much more relaxing and for someone who is hesitant about fish it may make all the difference. The secret to my family’s apple pie recipe is nothing more than making sure the apples are all sliced thinly and evenly, and then laying them neatly in the pie shell, so the cooked texture is just right. It takes a lot more time than chunking up apples and tossing them in but the difference is phenomenal.
There’s stuff like consistent knife skills so things are cut in a way they are cooked best. Learning how to chunk carrots and potatoes for a curry vs wedges for roasting. Getting a handle on if you want an onion to almost disappear into a dish so you cut it up small but use less of it because the flavor will permeate more, or if you want the onion to be something you bite into so you have bigger pieces or slices but use more of it because the flavor won’t permeate the dish if it’s still almost whole. These types of choices make the difference between yummy food and recipes I make to please other people and myself, that make it memorable.
More specific things I do, let’s see… I try to remember to lightly salt and pat dry any pieces of tomato, onion, or cucumber that are going in sandwiches or salads. When I cook rice I try to remember to put a chunk of kombu in there. Sesame seeds as garnish on pretty much anything I would season with soy sauce. Sumac on any kind of hummus, eggplant spread, or yogurt sauce. Same vibe, tajin on tropical fruits. Whole grain mustard to dip grilled cheese sandwiches into.
posted by Mizu at 8:45 PM on December 26, 2023 [14 favorites]
Sandwiches get cut into four equal triangles, or as equal as possible.
posted by deludingmyself at 9:07 PM on December 26, 2023 [4 favorites]
posted by deludingmyself at 9:07 PM on December 26, 2023 [4 favorites]
A drizzle of good olive oil on hummus with a generous sprinkle of paprika or zaatar dresses things up nicely.
Paprika provides a good contrast color for a lot of light-colored monotone food - scrambled eggs, pureed soups, potatoes. You don't need much to get some visual appeal, so even if it's a good paprika with a kick, it stays within many people's spicyness tolerances. And if you want to add a bit of smoky flavor, smoked paprika is great for that.
posted by EvaDestruction at 9:19 PM on December 26, 2023 [3 favorites]
Paprika provides a good contrast color for a lot of light-colored monotone food - scrambled eggs, pureed soups, potatoes. You don't need much to get some visual appeal, so even if it's a good paprika with a kick, it stays within many people's spicyness tolerances. And if you want to add a bit of smoky flavor, smoked paprika is great for that.
posted by EvaDestruction at 9:19 PM on December 26, 2023 [3 favorites]
Instant ramen soup is great with a couple slices of cheese buried in it.
posted by nouvelle-personne at 9:36 PM on December 26, 2023 [3 favorites]
posted by nouvelle-personne at 9:36 PM on December 26, 2023 [3 favorites]
Adding a spoonful or two of a nice vinegar to soups or beans can be a really wonderful depth-of-flavor enhancement- for me it's usually brown rice vinegar or a nice sherry vinegar.
similarly a very aged balsamic vinegar is splendiferous on top of a fresh summer tomato or barely blanched asparagus in season.
nthing folks above about nice olive oil
also matching complementary flavors. i learned so much from a book called the flavor bible, which is like an index of sorts for complementary flavors. They probably have it at your local library, and it looks like there is a new vegetarian version as well.
posted by wowenthusiast at 10:19 PM on December 26, 2023 [8 favorites]
similarly a very aged balsamic vinegar is splendiferous on top of a fresh summer tomato or barely blanched asparagus in season.
nthing folks above about nice olive oil
also matching complementary flavors. i learned so much from a book called the flavor bible, which is like an index of sorts for complementary flavors. They probably have it at your local library, and it looks like there is a new vegetarian version as well.
posted by wowenthusiast at 10:19 PM on December 26, 2023 [8 favorites]
Gochujang, pretty much in any format/variety/formulation you can find it, is an immediate bonus to many types of dishes. Vegetable stir-fry, noodles, eggs, dumplings, fried rice, edamame...I'm struggling to think of something that wouldn't be better without it.
posted by knotty knots at 10:21 PM on December 26, 2023 [2 favorites]
posted by knotty knots at 10:21 PM on December 26, 2023 [2 favorites]
Toasted seeds (pine nuts, sunflower seeds, sesame seeds, pumpkin seeds) or even nuts add a real something when sprinkled on as a topping.
You also can add flavour, texture and interest with those crispy fried shallots or onions you get in a packet from Asian supermarkets.
Some colourful spices work nicely sprinkled on: eg sumac, paprika.
posted by i_am_joe's_spleen at 10:31 PM on December 26, 2023 [3 favorites]
You also can add flavour, texture and interest with those crispy fried shallots or onions you get in a packet from Asian supermarkets.
Some colourful spices work nicely sprinkled on: eg sumac, paprika.
posted by i_am_joe's_spleen at 10:31 PM on December 26, 2023 [3 favorites]
A sprinkle of good (Ceylon) cinnamon on chocolate ice cream.
posted by SomethinsWrong at 10:43 PM on December 26, 2023 [1 favorite]
posted by SomethinsWrong at 10:43 PM on December 26, 2023 [1 favorite]
Pomegranate seeds sprinkled on top of everything: guacamole, salad greens, turkey meat, pumpkin soup, crème brûlée…
posted by danceswithlight at 10:55 PM on December 26, 2023 [3 favorites]
posted by danceswithlight at 10:55 PM on December 26, 2023 [3 favorites]
Not sure this counts but making homemade whipped cream to serve with desserts like pie.
posted by rustcellar at 10:59 PM on December 26, 2023 [6 favorites]
posted by rustcellar at 10:59 PM on December 26, 2023 [6 favorites]
Any pasta bake or casserole benefits from pretty arrangements of sliced tomatoes or other veg on top of the cheese. The only requirements are that it needs to be something that won’t burn to a crisp during baking and needs to be of a size so it will stay on the surface/won’t sink in. That’s why slices of e.g a halved tomato work well.
posted by koahiatamadl at 2:12 AM on December 27, 2023
posted by koahiatamadl at 2:12 AM on December 27, 2023
Next time you're thinking of mashed potatoes, think instead of potatoes Duchesse. The upshot is that you basically add an egg to the potatoes when you're mashing them and then pipe them into fancy little potato pods, and stick 'em under the broiler. Lots of bang for buck and you get slightly crispy edges which makes your taters that much more yummy. Recipes abound.
posted by janey47 at 3:43 AM on December 27, 2023
posted by janey47 at 3:43 AM on December 27, 2023
So I'm scrolling through my food pictures from both home and restaurants:
I really like blueberries as a garnish with savory foods. For instance, recently I made a Hokkaido pumpkin soup and garnished it with blueberries, homemade croutons and a drizzle of balsamico glaze. The orange and blue went so nicely together, and the combined flavors and textures made the soup much more interesting (though I already love pumpkin soup as is). The soup has to be quite thick for maximum effect. The very first time I had pumpkin soup it was sprinkled with crushed Amaretti di Saronno which was very good.
In general, make your own croutons, they taste better, and you decide their size, shape and flavor. I learnt this first decades ago from a recipe for borsch, where one of the garnishes was heart-shaped croutons. Here, you can buy heart-shaped loafs at specialist bakers, for making canapés. But otherwise you just use your cookie-cutters. The leftover bread is for breadcrumbs. I found a picture of a very nice looking Caesar salad, where the croutons were made from a baguette, so not a special shape, but thin, and crisp and with freshly grated parmesan on top. I'll bet they were fried in olive oil, with a bit of garlic. I disagree with those who claim olive oil isn't good for cooking. But neither the oil nor the garlic must get too hot. No brown garlic and no smoking oil for your croutons.
Sometimes it's all about the visual balance on the plate. One day I made a hortopita, and served it with a small side salad on the plate, of fennel, orange and black olives. I often buy the olives in brine, and then marinate them in oil and thyme at home, to get the taste I like.
Another example is a stuffed round courgette with a side salad/garnish of raw, marinated mushrooms with chopped parsley.
Both these salads are very small servings, they are meant to give extra brightness, both visually, texturally and in flavor, not to be a whole serving of salad. There was a lot of space on the plates around the food, you can always have an extra portion. I can see from the pictures that I learnt how to from restaurants.
I like ful for breakfast or lunch. The linked recipe has a pretty garnish. I might add some labneh and half a boiled egg.
You mentioned to lure a child into eating your delicious food. I learnt from my gran who was a master of getting picky eaters to eat, that small and pretty servings are the way to go. Sometimes a smaller plate or bowl may help, too. For instance if I'm serving pasta with a new sauce to a child or adult picky eater, I'll use smaller bowls than usual and tiny servings, so they don't feel the challenge is overwhelming.
But back to the garnish: I love sweet peas as garnish for children, because most children like them and that makes most foods more appealing. I can see I have combined peas and blueberries as a garnish on several occasions. Raspberries are good too, in season and I always stock frozen peas. Peas and carrots are a classic for a reason, but you have to do it better than in the fifties. Glazed carrots with a sprinkling of tiny sweet peas and chopped parsley can be delicious. I would turn the peas and parsley in a bit of butter on a pan. It's very important that the peas are sweet and pop in your mouth without the slightest hint of mealiness.
Smørrebrød is all about the garnishes and there are hundreds of variations. Kartoffelmad can be vegan, as can Tomatmad. Links are to Danish sites, and more for the visual inspiration.
Finally, I recently make these Sauteed Broccolini, and garnished them with tiny cherry tomatoes. I used fresh alliums, because I don't like the taste of granules, and it was my main course. So colorful and tasty!
posted by mumimor at 3:48 AM on December 27, 2023 [4 favorites]
I really like blueberries as a garnish with savory foods. For instance, recently I made a Hokkaido pumpkin soup and garnished it with blueberries, homemade croutons and a drizzle of balsamico glaze. The orange and blue went so nicely together, and the combined flavors and textures made the soup much more interesting (though I already love pumpkin soup as is). The soup has to be quite thick for maximum effect. The very first time I had pumpkin soup it was sprinkled with crushed Amaretti di Saronno which was very good.
In general, make your own croutons, they taste better, and you decide their size, shape and flavor. I learnt this first decades ago from a recipe for borsch, where one of the garnishes was heart-shaped croutons. Here, you can buy heart-shaped loafs at specialist bakers, for making canapés. But otherwise you just use your cookie-cutters. The leftover bread is for breadcrumbs. I found a picture of a very nice looking Caesar salad, where the croutons were made from a baguette, so not a special shape, but thin, and crisp and with freshly grated parmesan on top. I'll bet they were fried in olive oil, with a bit of garlic. I disagree with those who claim olive oil isn't good for cooking. But neither the oil nor the garlic must get too hot. No brown garlic and no smoking oil for your croutons.
Sometimes it's all about the visual balance on the plate. One day I made a hortopita, and served it with a small side salad on the plate, of fennel, orange and black olives. I often buy the olives in brine, and then marinate them in oil and thyme at home, to get the taste I like.
Another example is a stuffed round courgette with a side salad/garnish of raw, marinated mushrooms with chopped parsley.
Both these salads are very small servings, they are meant to give extra brightness, both visually, texturally and in flavor, not to be a whole serving of salad. There was a lot of space on the plates around the food, you can always have an extra portion. I can see from the pictures that I learnt how to from restaurants.
I like ful for breakfast or lunch. The linked recipe has a pretty garnish. I might add some labneh and half a boiled egg.
You mentioned to lure a child into eating your delicious food. I learnt from my gran who was a master of getting picky eaters to eat, that small and pretty servings are the way to go. Sometimes a smaller plate or bowl may help, too. For instance if I'm serving pasta with a new sauce to a child or adult picky eater, I'll use smaller bowls than usual and tiny servings, so they don't feel the challenge is overwhelming.
But back to the garnish: I love sweet peas as garnish for children, because most children like them and that makes most foods more appealing. I can see I have combined peas and blueberries as a garnish on several occasions. Raspberries are good too, in season and I always stock frozen peas. Peas and carrots are a classic for a reason, but you have to do it better than in the fifties. Glazed carrots with a sprinkling of tiny sweet peas and chopped parsley can be delicious. I would turn the peas and parsley in a bit of butter on a pan. It's very important that the peas are sweet and pop in your mouth without the slightest hint of mealiness.
Smørrebrød is all about the garnishes and there are hundreds of variations. Kartoffelmad can be vegan, as can Tomatmad. Links are to Danish sites, and more for the visual inspiration.
Finally, I recently make these Sauteed Broccolini, and garnished them with tiny cherry tomatoes. I used fresh alliums, because I don't like the taste of granules, and it was my main course. So colorful and tasty!
posted by mumimor at 3:48 AM on December 27, 2023 [4 favorites]
I always thought salt was just salt until I got some Maldon salt to sprinkle on greens and vegetables and whatever else. The sparkle and the crunch are just divine. There are lots of "finishing salts" on the market now but Maldon still reigns supreme.
I am also partial to pink Hawaiian salt and Ominivore Salt., and smoked salt. If you have a platter with some light-colored foods on it (rounds of goat cheese) you can sprinkle them with a couple of different kinds of salt.
posted by BibiRose at 4:58 AM on December 27, 2023 [2 favorites]
I am also partial to pink Hawaiian salt and Ominivore Salt., and smoked salt. If you have a platter with some light-colored foods on it (rounds of goat cheese) you can sprinkle them with a couple of different kinds of salt.
posted by BibiRose at 4:58 AM on December 27, 2023 [2 favorites]
A sprinkle of sesame seeds always adds a nice finish to a bowl of ramen or stir fry. Bonus points if you mix in some black sesame seeds for extra contrast.
posted by soy_renfield at 5:04 AM on December 27, 2023
posted by soy_renfield at 5:04 AM on December 27, 2023
Following wowenthusiast’s comment about vinegar, Bryant Terry’s carrot puree recipe was a revelation for me about how vinegar can change the flavor of something in ways that I wouldn’t have expected. (It’s in the ‘sautéed cabbage and roasted potatoes’ recipe in his ‘Vegetable Kingdom’ cookbook. But most of his recipes that I’ve tried use ingredients in combinations that were novel for me. Your local library might have a copy of one of his cookbooks. They are vegan, which if I recall correctly might be relevant to you.)
posted by eviemath at 5:41 AM on December 27, 2023 [1 favorite]
posted by eviemath at 5:41 AM on December 27, 2023 [1 favorite]
My mother used to garnish her big bowl of homemade potato salad by taking a hard-boiled egg, cutting it into circles and using it to make a flower on top of the bowl. She'd arrange the egg slices into a flower shape, use a slice of pimento-stuffed green olive to make the flower's center, and use leaves from the celery stalk to add leaves to the flower. Then she'd sprinkle some red paprika over the top of the bowl for color. It was really pretty, especially to take to potlucks.
posted by Serene Empress Dork at 6:00 AM on December 27, 2023 [2 favorites]
posted by Serene Empress Dork at 6:00 AM on December 27, 2023 [2 favorites]
Everything Bagel seasoning is a nice finishing touch to a lot of foods such as scrambled eggs, cottage cheese, avocado toast, etc. Made of sesame seed, onion, poppy seed and garlic, it adds a good flavor, a bit of crunch and nice color from the dark & light seeds.
posted by Serene Empress Dork at 6:12 AM on December 27, 2023
posted by Serene Empress Dork at 6:12 AM on December 27, 2023
Have you explored the delightful world of bento? Some of the easier ones are apple rabbits, carrot stars, opposite cut cucumber and banana, and octopus sausages (veggie sausage works).
A crinkle cutter or cookie cutters can make veggies or bread into interesting shapes, too.
posted by carrioncomfort at 7:08 AM on December 27, 2023 [1 favorite]
A crinkle cutter or cookie cutters can make veggies or bread into interesting shapes, too.
posted by carrioncomfort at 7:08 AM on December 27, 2023 [1 favorite]
Shaved bonito flakes that move when you put them on
Toasted nori
Furikake (hard to find and expensive here but very easy to make.
Truffle oil (aka bourgeoisie ketchup. Chips! Pasta! Polenta! Soup! Omelettes!)
Fresh basil and fresh flat parsley
Good quality lemons
posted by tardigrade at 7:55 AM on December 27, 2023 [1 favorite]
Toasted nori
Furikake (hard to find and expensive here but very easy to make.
Truffle oil (aka bourgeoisie ketchup. Chips! Pasta! Polenta! Soup! Omelettes!)
Fresh basil and fresh flat parsley
Good quality lemons
posted by tardigrade at 7:55 AM on December 27, 2023 [1 favorite]
What about...
Bread bowls for soup/stew
Edible flowers
Interactive component (I'm thinking about Great British Baking Show where they had to pour hot chocolate over a chocolate dome to reveal what is inside the dome)
Kamayan
posted by jraz at 9:27 AM on December 27, 2023
Bread bowls for soup/stew
Edible flowers
Interactive component (I'm thinking about Great British Baking Show where they had to pour hot chocolate over a chocolate dome to reveal what is inside the dome)
Kamayan
posted by jraz at 9:27 AM on December 27, 2023
A couple I learned from Japanese friends:
When making their curry (the kind made from those blocks of a substance that sorta resembles hashish) add a squirt of Sriracha rooster sauce; and when making eggs, mix in some seasoned nori seaweed, sliced into strips.
posted by Rash at 9:29 AM on December 27, 2023
When making their curry (the kind made from those blocks of a substance that sorta resembles hashish) add a squirt of Sriracha rooster sauce; and when making eggs, mix in some seasoned nori seaweed, sliced into strips.
posted by Rash at 9:29 AM on December 27, 2023
Simple, but classic - hot cocoa with whipped cream on top, but then grate fresh nutmeg over the top. Looks great, plus it adds taste, a nice spice scent, and flavor as well!
posted by azpenguin at 9:32 AM on December 27, 2023
posted by azpenguin at 9:32 AM on December 27, 2023
Homemade salad dressing makes any salad so much better. Good to have a few styles in your repertoire.
posted by brookeb at 9:52 AM on December 27, 2023 [3 favorites]
posted by brookeb at 9:52 AM on December 27, 2023 [3 favorites]
Pickled mustard seeds on deviled eggs look kinda like caviar.
posted by credulous at 10:27 AM on December 27, 2023 [1 favorite]
posted by credulous at 10:27 AM on December 27, 2023 [1 favorite]
Toasted chopped nuts or toasted breadcrumbs/panko (or crisped up breadcrumbs/panko in a little good olive oil or butter, maybe with garlic?) can really make pasta or soup feel next level to me.
posted by wintersweet at 11:35 AM on December 27, 2023
posted by wintersweet at 11:35 AM on December 27, 2023
A plain un-iced sheet cake benefits from being cut into diamonds. Use a sharp knife to produce your diamond shapes and lay them out artistically on a pretty plate.
posted by sevenstars at 11:52 AM on December 27, 2023 [1 favorite]
posted by sevenstars at 11:52 AM on December 27, 2023 [1 favorite]
Whipped cream, whether cashew (neutral/slightly sweet: recipe 1 at The Full Helping, recipe 2 at Jessica in the Kitchen; Pass the Plants' recipe for savory cashew cream) or coconut (Jessica in the Kitchen's 2-ingredient recipe). To sprinkle, drizzle, spoon over cream: espresso powder; cinnamon; grated nutmeg; grated ginger; star anise; grated veggies; preserves or jams; nuts; granola; liqueurs; zests (ex: lemon and dill); maple syrup (sriracha maple syrup); Torani syrups.
posted by Iris Gambol at 2:22 PM on December 27, 2023
posted by Iris Gambol at 2:22 PM on December 27, 2023
Fennel and dill pollen sprinkled over savory things make them amazing. I like dill pollen on cheese sandwiches with rye, and fennel pollen on sausage pizza (but you can think of vegan versions of these).
posted by lalochezia at 6:59 PM on December 28, 2023
posted by lalochezia at 6:59 PM on December 28, 2023
I grew up with sauce on top of food being the norm, but sauce on the bottom and/or side looks fancy and special, at least to me. (Inspired by the mention above of Bryant Terry's carrot puree with cabbage and potato, gorgeously rendered here.)
Sauce on the top AND the bottom, applied from a squeeze bottle, is super easy and looks fancy.
Also, a little twist of citrus or cucumber is something I learned working in fancy restaurants in the 1980s and still looks special to me.
Also, there are loads of ways to slice scallions to make them look special, and they taste good on nearly everything.
Black sesame is a pretty upgrade from regular ones and works equally well on savoury and sweet dishes.
Finally, this is really basic but I have to remind myself: I hold back a bit of the pretty thing inside a salad recipe to put on top (e.g., save a few cranberries from a grain salad recipe to put on top).
posted by Frenchy67 at 8:20 AM on December 29, 2023 [1 favorite]
Sauce on the top AND the bottom, applied from a squeeze bottle, is super easy and looks fancy.
Also, a little twist of citrus or cucumber is something I learned working in fancy restaurants in the 1980s and still looks special to me.
Also, there are loads of ways to slice scallions to make them look special, and they taste good on nearly everything.
Black sesame is a pretty upgrade from regular ones and works equally well on savoury and sweet dishes.
Finally, this is really basic but I have to remind myself: I hold back a bit of the pretty thing inside a salad recipe to put on top (e.g., save a few cranberries from a grain salad recipe to put on top).
posted by Frenchy67 at 8:20 AM on December 29, 2023 [1 favorite]
« Older Physics of my exercising - run vs walk | Do my student loans get in the way of a mortgage? Newer »
You are not logged in, either login or create an account to post comments
posted by phunniemee at 8:00 PM on December 26, 2023 [5 favorites]