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2. How to Make a Cheap Charcuterie Board for Under $30 - AOL

   www.aol.com/cheap-charcuterie-board-under-30...

   This much food will easily serve 10 people, with extra for replenishing the board. If you’re really in a rush and on a budget grab Aldi’s $9.99 charcuterie kit in a clear plastic box and ...

3. These 90 Tasty Christmas Appetizers Will Get the Party Started

   www.aol.com/tasty-christmas-appetizers-party...

   Bloody Mary Dip. Turn your favorite brunch cocktail into a creamy dip! It's zesty with just the right amount of heat. Top with chopped olives and serve with either veggies, crackers, or chips.

4. Guests Will Gobble Up This Adorable Turkey Cheese Ball - AOL

   www.aol.com/guests-gobble-adorable-turkey-cheese...

   Yields: 8-10 servings. Prep Time: 40 mins. Total Time: 1 hour 40 mins. Ingredients. 3/4 c. pecans, plus 2 pecan halves. 8 oz. cream cheese, at room temperature

5. Food presentation - Wikipedia

   en.wikipedia.org/wiki/Food_presentation

   The foundation of food presentation is plating. [2] The arrangement and overall styling of food upon bringing it to the plate is termed plating. [1] Some common styles of plating include a 'classic' arrangement of the main item in the front of the plate with vegetables or starches in the back, a 'stacked' arrangement of the various items, or the main item leaning or 'shingled' upon a vegetable ...

6. Canapé - Wikipedia

   en.wikipedia.org/wiki/Canapé

   The spread is traditionally either a compound butter, made by creaming butter with other ingredients such as ham or lobster, or a flavored cream cheese. Mayonnaise salads can also be prepared as spreads. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil. According to Lowney's Cook Book (1912):

7. Garnish (cooking) - Wikipedia

   en.wikipedia.org/wiki/Garnish_(cooking)

   Brunoise – one to three mm diced vegetables; Chiffonade – finely shredded lettuce or sorrel stewed in butter; Croutes – small pieces of halved French bread buttered and oven dried; Coulis – (a thicker soup) drizzled decoratively; Croutons – small pieces of bread (typically cubes) fried in butter or other oil; Julienne – thinly ...