BACK in the ‘80s, a Paris chef came up with one of the smartest ideas for cooking meat ever devised. He cut veal thin and pounded it even thinner to make it as tender as possible, then seared it so ...

When you drop a sage leaf into hot oil, it sputters, frizzles and becomes as crisp as a potato chip in a matter of seconds. As a bonus, the oil takes on the woodsy scent of sage and is brushed on the ...

Chelsea from The Stock Market in Shawano joined Fox 11 Living to share a seasonal meatball recipe, full of Fall flavors of pumpkin and sage! Don't forget to check out their Facebook for all their ...

“The flavors are savory and comforting,” says the chef at Paranza restaurant in the Bahamas Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly recipes for the ...