Once you know what you’re preparing, how many you’re going to serve, whether it’s going to be a casual meal or something more formal, you’re ready to choose your serving pieces. One more thing to consider: contrast between the serving bowl or platter and the food you’re serving in it.
Above, you see a picture of one my goofs. I was serving fresh tomatoes, mozzarella pearl balls and a balsamic drizzle. It was only after the meal, when I reviewed the pictures, that I realized it was difficult to tell where the food stopped and the bowl began. The colors were simply too similar.
This is a little better — in this Garlic Shrimp dish, at least the shrimp is peachy, rather than red, but a black bowl, for example, would have made for a much more dramatic presentation for this main dish.