Garnishes go from afterthought to integral part of the plate

Chefs have moved on from tossing a few sprigs of parsley to finish a dish. Today, more of them are thinking through the final touches and using ingredients that complement both the look and flavor of the meal or dessert. "If you do it right, that overall look and all its components is what gives you a beautiful plate, not something that's thrown on at the end," says New Jersey chef Chris Styler.

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NorthJersey.com (Hackensack, N.J.) (free registration)

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