If you find yourself hosting a party this holiday season, surprise and delight your guests with this smoky tea punch.
'sage' on Serious Eats
Pumpkin, apples, and sage come together in this fall-inspired pizza.
Sage and chestnut flour provide much of the perceived sweetness in this recipe. These muffins would be great for any winter holiday breakfast, with cranberry jam or orange marmalade, or even a sweetened cream cheese.
The extra kick of a high-proof bourbon is great up against the bold, woodsy sage in this cocktail. We used Wild Turkey 101, which offers caramel and vanilla notes that are an ideal match for pumpkin.
The flavors of hard apple cider, bacon, sage, and soft caramelized apples make this a winning dish for fall. The chicken is falling-off-the-bone tender and the stovetop braise keeps it simple.
The uniquely herbaceous nature of sage brings fond food memories of soup, stuffing, and general warmth. Incorporating it into a skillet cornbread lets it shine.
A satisfying thick, hearty, and meaty gravy that only requires sausage, flour, milk, and a watchful eye to make right every time.
Make brunch in 10 minutes or less with this easy hash of brussels sprouts and shallots flavored with fried sage and cheese, topped with a runny egg.
[Photograph: Nick Kindelsperger] Adapted from The Ethnic Paris Cookbook...
The flavors of this drink—sage, grapefruit, lemon, and gin—balance bright and energetic with smooth and herbal. They're flavors that fit right in with this time of the year, perhaps even providing some inspiration for that yet-to-be-set Thanksgiving menu. And if you're not cooking, perhaps you may want to volunteer to make it for the host or hostess—they'll certainly appreciate it.
This cocktail is inspired by Thanksgiving stuffing recipes that incorporate apples and sage. Start by making a simple syrup of sugar, water, and sage leaves. Stir that up into a rich and fruity spin on the classic Old Fashioned.
Maple syrup, paprika, and sage make an unexpectedly delicious combination in this rum based cocktail by Ian Scalzo of Bourbon and Branch in San Francisco.
For all of the great-for-you reasons there are to cook fish (healthy! full of omega-3s and vitamins! low fat!), there are an equal number of reasons why many home cooks shy away from our scaly friends from the sea—too delicate, lack of cooking confidence, the stinky factor, and sustainability questions. This Roasted Blackfish with Olives and Sage from Melissa Clark's Cook This Now sets out to calm all of our fish-cooking worries.
Featuring ginger and sage, this herbal cocktail from Brian Block at Aldea in NYC is perfect for fall.
This drink from Jbird Cocktails in NYC is all about scent—a fragrant leaf of sage, smoky mezcal and savory anejo tequila. A tall ice cube allows you to smell the sage before you take a sip.
Though you need a decent chunk of time to make the gnocchi pasta, it's really not hard to do. The sage brown-butter sauce, on the other hand, comes together so quickly, you can prepare it in the few minutes it takes to cook the gnocchi. The pay-off is worth the effort. The soft gnocchi and the nutty, toasted butter make for deeply satisfying comfort food.
Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove...
Pasta and grapes may sound like a strange combination, but the flavors here are delicious together: the savory sausage, sweet grapes, sage, and a touch of vinegar make for a dish that's quite rich and complex. Note: Use small and...
For as long as I've been eating at Frankies Spuntino, I've been trying to figure out what makes their Sweet Potato Ravioli in Cheese Broth so incredible. It's the one dish I order without fail, and I've been trying to uncover what sets these ravioli apart, aside from the fact that they use wonton wrappers instead of a more traditional (and labor intensive) pasta dough. It was the first recipe I looked up when getting my hands on a copy of The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo. There it was in the ingredients list—the secret was the Chinese five-spice powder.