21.   Garnish each serving with a cinnamon stick and sprinkle foamy top with nutmeg.

22.   Garnish each serving with dill and a dollop of sour cream.

23.   Garnish each serving with parsley, dill and a dollop of sour cream.

24.   Garnish each serving with some of the sliced red peppers.

25.   Ladle broth over seafood, and garnish each serving with cilantro.

26.   Serve the risotto in shallow, wide bowls and garnish each serving with a sprinkling of parsley or basil and the remaining Parmesan cheese.

27.   Serve chilled with heavy cream as topping or by itself, garnishing each serving with a sprig of mint.

28.   Serve the salad at the table, garnishing each serving with dollops of guacamole, sour cream and tortilla chips.

29.   Garnish servings with mint leaves.