Mediterranean Lamb and Lentil Stew
"This lamb and lentil stew is finished with lemon then served with crumbled ricotta salata or feta cheese for a perfect springtime meal. Serve with rice or, ideally, a pil…" - by carina
Sage
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Sage Recipes
Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy
"The glaze give a wonderful sheen to the bird. A great addition to the menu is wild mushroom stuffing, cranberry sauce with raspberry vinegar, mashed sweet potatoes, rutab…" - by Christine L.
Pork Rib Stew with Sage Cornmeal Dumplings
"I have been making this stew for more than 20 years. It's a dish I use to celebrate the harvest season. Experiment with different root vegetables, and use the dumplings i…" - by QUIRKYIQ
Dianne's Fish Seasoning
"Sage, rosemary, marjoram, and other dried herbs make a perfect seasoning for fish such as salmon." - by Dianne
How to Cook a Turkey
"This moist, flavorful turkey will shine at your Thanksgiving table." - by Chef John
Crispy Roasted Chicken
"Inspired by the caraway, fennel, and herb-rubbed split chickens sold in Bavarian beer gardens, this German-style roast chicken is best served with fried potatoes or spaet…" - by Doc Simonson
Chiarello's Herb Roasted Turkey
"Rosemary, thyme, sage, and oregano--fresh herbs bring out the rich flavors of roasted turkey and vegetables served with lots of gravy." - by Progresso®
Cannellini Beans and Italian Sausage
"Fragrant sage leaves infuse this bean stew that is then topped with Italian sausages." - by The Kitchen at Johnsonville Sausage
Italian Onion Soup
"I use this terrific, nourishing soup as a filling weeknight supper. Use any combination of onions you like, making it great all year long: yellow onions, red onions, leek…" - by Progresso®
Crispy Polenta with Sage and Smoked Gouda
"Impress your guests by adding smoked Gouda and sage to your crispy polenta side dish. Top with marinara for a colorful and tasty addition." - by Ryan
Perfect Polenta Dressing
"Substitute polenta for cornbread for your next stuffing dish. Whip up a batch of fresh polenta and stir in sausage, bread cubes, dried pears, herbs, and spices for a flav…" - by C. Portteus