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Red Snapper Fillets on Garlic Toasts with Arugula White-bean Salad
Lisa Romerein
Cook with good, fresh ingredients
The taste and appearance of food depend on the quality of the raw materials ― which are always better in season.
Keep your table simple
"If you have a bunch of roses, your eye will go straight to them," says Valerie. A camera can't "read" the food on a table
full of bouquets and dishes, and your eye will have trouble too.
Pick pale plates
"Use white plates to make food stand out. Or at least a pale shade."
Snip it
"Chop herbs with scissors, especially basil; it keeps them from getting mashed."
INFO: Valerie Aikman-Smith gives cooking classes for small groups.
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