Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it is commonly chopped, mixed with melted butter and served stirred into pasta or gnocchi.
The earthy, slightly peppery flavour of sage makes a change from a traditional basil and pine nut pesto. Pasta water is your secret weapon in this recipe. The creamy sauce is achieved by combining ...
In addition to potatoes, these hearty cold-weather dumplings are made with winter squash, chestnut flour, and a few pinches of warming nutmeg. Recipes published by Food & Wine are rigorously ...