Buzz
Thanksgiving is a big undertaking, and I understand—it’s a balancing act of cooking, organizing, and managing the emotional rollercoaster. While the main dishes are top priority, don’t forget the finishing touches. A garnish may seem small, but it’s the detail that elevates each dish. After all, Thanksgiving is all about those special touches. Here are three simple ways to make your plates shine.
Add a burst of flavor
A garnish is that final flourish—a hint, a sprinkle, or a splash that makes the dish stand out. It’s not just for looks, though; it brings color, texture, and taste to the plate. And yes, it should be something you can eat.
Citrus fruits are a great choice for garnishing. Their rind is tough enough to maintain its shape while being full of aromatic citrus oils that smell amazing. When grated (or zested) over a dish, it brings a burst of flavor. Plus, few foods offer such vibrant colors—lime green, zesty orange, bright yellow—that citrus does.
If you’re not zesting, try using a vegetable peeler to create a long spiral of peel. You can use this as a garnish on the side or as a topping for your dish. Alternatively, lay the peel on a cutting board and slice it into strips to scatter over your dish.
While you can shape citrus into a variety of creative forms, it’s not necessary for a great garnish. A simple lemon wedge is a delightful addition, especially when a hint of lemon juice would enhance your dish. Cut the lemon into wedges, removing the seeds before serving. Alternatively, try using lime, orange, or grapefruit wedges for a fresh twist.
A reliable and classic option is the pinwheel. Slice lemons into ½-inch thick rounds, removing the seeds. Make one cut through the center of the slice, then gently fan it out with your fingers so it stands upright on the plate. This technique also works beautifully on the rim of a glass.
Herb-based garnishes
Beyond simply scattering chopped parsley on everything, there’s so much more you can do with fresh herbs. When you have access to fresh sprigs, use them whole as a garnish. A turkey on its own is lovely, but a turkey surrounded by fragrant sprigs of rosemary, thyme, oregano, and other herbs is Instagram-worthy. Arrange cut sprigs around the plate's edge, all pointing in the same direction, to create a beautiful herb wreath.
Herb flowers and leaves can make a big impact on their own. Thyme flowers, for example, add a delicate, subtle depth when placed gently on top of mashed potatoes. Deep-fried sage leaves bring a bold flavor that complements mushroom dishes beautifully—sage and mushrooms are a natural pairing. When making stuffed mushrooms or any dish with a hearty filling, try sticking a few chives vertically for a striking visual effect.
Top with gourmet salt
Here’s a fact: A little salt enhances everything. If you choose the right kind, it not only tastes amazing but adds color, texture, and a delightful crunch of crystals to your dish.
The key to success lies in the type of salt you choose. Fleur de sel is the gold standard of flaky, beautiful salt, but you can also find flaky sea salt in most grocery stores, often in the baking aisle. In France, markets often have entire sections dedicated to a stunning variety of flavored and colored salts. While you might occasionally find lavender or lemon salt, they can be quite pricey. Instead, try making your own using Claire Lower’s formula, adding any flavor (and color) you prefer. Just sprinkle a light dusting of these flaky crystals on top of your dishes just before serving. A little goes a long way; you want the crystals to be visible without overwhelming the dish.
It doesn’t take much effort to add color, flavor, and texture to your dishes. The garnish is like the punctuation mark at the end of a sentence—it can elevate a meal from ordinary to extraordinary, transforming a simple dinner into a memorable holiday experience.
