A sprinkle of fresh Parmesan and crispy fried sage leaves are added when serving. Rich and flavorful, this is a fine dining ...

Ideally, sage should be added to soups, stews and sauces towards the beginning of preparation of a dish so it can mellow as it cooks. A shrubby perennial with woody stems and leaves ranging from ...

My latest favorite fungi-infused find is World Market's Porcini and Truffle Gnocchi. How I Cook World Market's Porcini and ...

The strong flavour of sage means that a little goes a long way, especially if you're using dried leaves, so use sparingly. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats ...

First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb’s woodsy aroma, and helps other ...

Wipe the sage leaves and pat them dry with absorbent kitchen paper. Take three deep plates or shallow dishes and pour the beaten egg into one, the flour into another and the breadcrumbs or polenta ...