a lot of times a pretty plate of food comes down to a little edible embellishment known as garnish. For a few pointers on making plates look lovely, we reached out to Richard Sandoval of Richard ...

Lift 1 edge of omelet, and fold over filling. Gently transfer to a plate. Garnish with oregano leaves and additional pepper and feta.

Spoon the creamed corn onto the plate, garnish with the tarragon sprigs, and serve. Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.

Season with salt to taste. To serve, divide salmon, potatoes and sauce between four plates. Garnish each plate with lemon wedges and fresh tarragon.

To serve, place about 1/2 cup of couscous on each plate, top with a few pieces of chicken, and spoon some cooking liquid and vegetables over each plate. Garnish with almond slivers.

Put a blob of horseradish sauce and some cucumber pickle on each plate. Garnish with a lemon wedge and sprigs of watercress or rocket leaves. Put the grated horseradish into a bowl with the ...

To serve, place one stuffed tomato into the centre of each of six serving plates. Garnish with the remaining basil leaves, then drizzle over the remaining olive oil and season again with salt and ...

Heat through and stir well. Decant your homemade pad Thai onto a serving plate. Garnish with coriander, the rest of the fresh beansprouts and some lime wedges. Serve immediately. You can add a few ...