The two-part series starts with the basics before moving on to slightly more involved techniques, the kind you might use for a sit-down dinner party rather than a casual weeknight meal. Here are three of our favorite tips:
Show off the most appealing textures: Crispy chicken skin, crunchy fried onions, the charred exterior of a grilled steak — these are elements that draw an eater in and make a dish more irresistible. Make sure they are front and center, not hidden under a thick sauce or at the bottom of the salad bowl.
Go green: Just a small sprinkle of chopped fresh herbs or a few ribbons of green onion bring a freshness and vibrancy to the plate. For a fancier meal, microgreens — the tiny shoots of edible plants — instantly make a dish look restaurant-ready.
Play with shapes: Incorporate a few different cutting techniques into your repertoire and turn out fruits and vegetables shaped like diagonals and ribbons, or cut so thin you can see through them. Having a variety of shapes on the plate is eye-catching and easy to do.
Do you have any tips for better plating?
(Images: Leela Cyd Ross)