'sage' on Serious Eats

Chestnut Sage Muffins

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. More

Sage Brush

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. More

Apple Sage Old Fashioned

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. More

Cook the Book: Roasted Blackfish with Olives and Sage

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. More

Potato Gnocchi with Sage Brown-Butter Sauce

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. More

Cook the Book: Sweet Potato Ravioli in Cheese Broth

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. More

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