You have a lot to think about on Thanksgiving.
Just delivering the dishes to the table is a feat of engineering, logistics, and emotional resiliency.
Garnishing your Thanksgiving plates isn’t just prettyit adds a special something to each dish.
(And what is Thanksgiving, if not special?)
Here are three easy ways to get a win.
It should add some color, some texture and some taste.
Yes, it should be edible.
Citrus has so many things going for it, garnish-wise.
But also- consider a lime, orange or grapefruit wedge instead for something different.
A solid go-to move is the pinwheel.
Cut lemons into 12 inch thick slices, and remove the pits.
it’s possible for you to also use this on the rim of a glass.
A turkey on a plate is nice.
A turkey surrounded by sprigs of rosemary, thyme, oregano and other herbs is picture-worthy.
Just place cut sprigs around the edge of the plate all going in one direction to create a wreath.
Individually, herb flowers and leaves can be used really effectively.
Deep-fried sage leaves can be a powerful addition to any mushroom dishsage and mushrooms go together naturally.
Finish with fancy salt
Fact: Everything benefits from a little salt.
The key here is what kind of salt youre using.
In France, markets frequently have entire stalls of flavored, colored saltsa gorgeous rainbow of options.
you could sometimes buy lavender or lemon salt here, but its absurdly expensive.
Sprinkle the flaky crystals on top of your dishes right before they head out to the table.
