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Published September 20, 2017 at 1500 × 2250 in The art of (food) presentation
Umansky drizzles a simple red wine pan sauce over the dish. Thin sauces such as this one can be poured over the “star” of the dish, he advises, but thicker sauces, such as cream sauces, should be placed underneath to let food settle into it.

Umansky drizzles a simple red wine pan sauce over the dish. Thin sauces such as this one can be poured over the “star” of the dish, he advises, but thicker sauces, such as cream sauces, should be placed underneath to let food settle into it.

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