It's a snap to compose a visually appealing, palate-pleasing menu when you keep these tips in mind.

Color.

Strive for a variety of hues on the plate. An all-white menu of poached halibut, cauliflower, and mashed potatoes is as boring to look at as it is to eat. On the other hand, multicolored Triple-Pepper Steamed Halibut, golden Saffron Couscous, and bright-red Sautéed Cherry Tomatoes with Shallots are fresh and vibrant.

Texture.

Again, variety is key. Opt for a combination of chewy, creamy, and crunchy foods, such as Mustard-Crusted Lamb Chops, Bay Leaf and Thyme-Scented Roasted Winter Squash and Garlic, and Red Lettuce Salad with Citrus Vinaigrette.

Flavor.

Don't go overboard on any one flavor. For example, a chicken breast marinated in soy sauce should not be served with asparagus with black olives and roasted potatoes with sea salt—too salty. A good rule of thumb: Stick with seasonal ingredients, vary them, and minimally season them so their true flavors shine, and you'll be fine.

Creating a Beautiful Presentation

For memorable dishes, do the following:

• Consider the colors and shapes that will be on the plate, and strive for variation. A rectangular-shaped grilled salmon fillet looks wonderful beside small, round roasted red potatoes and long, slender green beans.
• The more natural you are with the food, the better. Don't worry about fancy presentations. Instead, garnish plates simply with fresh herbs or slices of lemon and lime.
• Present in a way that makes you—and your guests—comfortable. Plate each dish individually, serve food family-style on large platters, or assemble a buffet and let guests help themselves.