You can make a mean and delicious meal, but the presentation is a little bit lacking. Have you ever heard of chiffonade? It’s a great way to thinly slice a garnish, like basil, into beautiful ribbons that can make any dish look a piece of art. So whether you’ve just made pasta or steak, put the Chiffonade to good use.
Here’s how to do it, courtesy of Jenny Slafkosky: