Enchiladas

1. Cook them with less sauce than called for (or even thin “bumpers” of aluminum foil in between them); this will help you to separate them easier for serving. Instead of arranging them side by side on the plate, lean one against the other to build height and interest.

2. Pool a little sauce on the plate. Rearrange the enchiladas on top of the sauce, then spoon a little more sauce on top. Garnish with a pile of tender cilantro. Arrange lime wedges and slices of avocado on the plate. Finally, drizzle crema from a squeeze bottle.

Boeuf bourguignon

1. Use a large white plate and don’t overfill it; white space makes the food look better. Pick out nice pieces of meat and vegetables and arrange them, rather than spooning a big helping onto the plate. A small mound of mashed potatoes creates a good platform . Looks better already, doesn’t it?

2. Green adds interest; try peas and a sprig of fresh pea shoots. Spoon sauce around sparingly.

Pork chop

1. One simply grilled piece of meat, one side dish.

2. By placing the chop on top of the vegetables, you build height and add interest. Garnish with fresh herbs (good for color and aroma), then drizzle any pan sauce around the plate.