In the garden and in the kitchen, the defining scent of fall is sage. The woodsy, earthy scent has a powerful flavor that ...

Drop 6 sage leaves, one at a time, into the oil, and fry for 20 to 30 seconds. Remove with a slotted spoon, drain, and pat dry on a paper towel. Set aside. Repeat in batches with the remaining leaves.

Trim the edges using a sharp knife. Sprinkle the fried sage leaves, parmesan and anchovies (if using) over the puff pastry and season, to taste, with freshly ground black pepper. With the longest ...

This vegan soup recipe - complete with creamy coconut milk and nutritious butternut squash and carrot - is perfect for fall: ...

6. Stir in both cheeses until you have a creamy looking rice mixture and serve immediately with crispy fried sage leaves and parmesan shavings. 1. Roast the pumpkin pieces or slices in butter at ...

Add the sage leaves and cook for about 10 seconds or until ... Once pre-cooked they can also be fried.

The brown butter can be made in advance and refrigerated for several weeks. The fried sage leaves can be stored at room temperature for up to 2 days. Refrigerate leftovers for up to 4 days; reheat on ...

Spicy Italian sausage and fried sage are the perfect pair to balance ... To serve, top each bowl with a scattering of these crisp sage leaves and a shower of Parmesan. Cook’s Note: While you ...

They’ll finish cooking in the oven once they are topped with prosciutto, fontina cheese, and the fried sage leaves. Broil until cooked through. Chicken saltimbocca is ready when an instant-read ...

Serve the pork on a bed of coleslaw and the apricots on top with the remaining sauce in the pan drizzled over. Add some sage leaves to garnish.

Make the most of harvest season with these cozy winter squash recipes. Choose from acorn, butternut, delicata, pumpkin, and ...

I often think back on my favorite restaurant meals when I need some weeknight dinner inspiration. There's an Italian bistro my family loves to visit, where a chopped salad and warm garlicky rolls ...