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Sage

Explore 108 recipes, 1 article, 1 gallery, 34 videos, and more

Herb-Scented Flatbread

Ingredients
  • 1 cup plus 3 tablespoons all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh chives
  • 1 teaspoon finely chopped fresh flat-leaf parsley
  • 2 1/2 tablespoons vegetable shortening
  • 3 tablespoons milk
  • 1/2 teaspoon coarse salt, for sprinkling
  • 1 tablespoon extra-virgin olive oil, for brushing
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Pumpkin Ravioli with Sage Brown Butter

Ingredients
  • 1 3-pound sugar pumpkin, or butternut squash
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons light-brown sugar
  • 1 large egg
  • 1/4 cup Locatelli cheese
  • 3 large or 6 small amaretti cookies, crushed
  • 2 tablespoons ricotta cheese
  • 1 teaspoon shallots, chopped
  • Pinch of nutmeg
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds store-bought fresh pasta sheets
  • 1 tablespoon semolina flour
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon freshly chopped sage leaves
  • 2 tablespoons balsamic vinegar
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Penne with Roasted Butternut Squash, Pancetta, and Sage

Ingredients
  • 1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
  • 1/4 cup olive oil
  • Coarse salt
  • 3/4 pound penne pasta
  • 3 ounces pancetta, sliced 1/4 inch thick and finely chopped
  • 2 shallots, thinly sliced crosswise
  • 1/4 teaspoon crushed red pepper, flakes
  • 10 fresh sage leaves, coarsely chopped or torn
  • 1/2 cup finely grated pecorino Romano cheese, plus more for serving
  • 1/2 teaspoon freshly ground black pepper
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Herbed Turkey Breast

Ingredients
  • 4 quarts (16 cups) cold water
  • 4 medium shallots, halved
  • Coarse salt and freshly ground pepper
  • 4 medium carrots, 1 inch green top attached, halved lengthwise
  • 1/2 cup sugar
  • 4 small turnips, peeled and halved
  • 1 1/2 pounds assorted small potatoes, scrubbed, halved or quartered
  • 1 turkey breast (6 to 7 pounds), bone in, skin on, excess fat trimmed
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 2 1/2 ounces (5 tablespoons) unsalted butter, 4 tablespoons softened, 1 tablespoon melted
  • Coarse salt and freshly ground pepper
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon minced fresh rosemary
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Mushrooms and Sage with Grilled Bread

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Sage- and Garlic-Crusted Pork Tenderloin

Time:40 mins
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Trout with Sage

Other Ideas:
Easy recipes, Main course, Trout
Ingredients
  • 4 tablespoons unsalted butter, melted, plus room-temperature butter for baking sheet
  • 8 small trout fillets, with skin (about 1 1/4 pounds)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon dried sage
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup fresh or dried plain breadcrumbs
  • Lemon wedges, for serving
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Roast Pork Loin

Other Ideas:
Cider, Main course, Pork loin
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Pumpkin, Sage, and Browned-Butter Quick Breads

Ingredients
  • 6 ounces (1 1/2 sticks) unsalted butter, plus more for pans
  • 1/4 cup fresh sage, cut into thin strips, plus more, whole, for garnish
  • 1 2/3 cups all-purpose flour, plus more for pans
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 cup solid-pack pumpkin (from one 15-ounce can)
  • 1 cup packed light-brown sugar
  • 2 large eggs
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Tuscan-Style Turkey Alla Porchetta

Time:1 hour 45 mins
Ingredients
  • 15 thin slices Prosciutto di Parma or San Daniele prosciutto
  • 1 whole boned, skin-on pasture-raised heritage turkey (10 to 12 pounds), wing tips, neck, and giblets reserved for Giblet Gravy
  • Flaked sea salt, preferably Maldon
  • 3 tablespoons minced garlic
  • 1/4 cup plus 2 tablespoons tender fennel fronds, finely chopped
  • 1/4 cup fennel seeds, coarsely ground
  • 3 tablespoons finely chopped fresh rosemary
  • 3 tablespoons finely chopped fresh sage
  • 1 tablespoon fennel pollen (optional)
  • 3 tablespoons extra-virgin olive oil
  • Giblet Gravy
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