Sage is so distinctive in flavor. There's no reason to wait for a certain season to use it. Use sage now to get your kitchen to taste like the holidays. Victor Protasio; Food Styling: Torie Cox; Prop ...

Nostalgia is not one of my weaknesses, but whenever I pick up a bunch of fresh sage this time of year it takes me back big time. Eons ago I grew up in Arizona, and at least in my mind one scent was ...

Butternut squash goes way beyond soup in these recipes, including a hearty breakfast porridge, sage-infused pasta, and ...

Apples, this time of year, are at their best: just harvested and still offering a snap of skin, sweet juice, and all the nuance and flavor that was intended.

For a seasonal twist on fettuccine Alfredo, try Aube Giroux's creamy pumpkin sage fettuccine recipe from Kitchen Vignettes. You can make the pasta by hand or you can use a food processor if you prefer ...

In a world overstuffed with weighty, glossy celebrity chef cookbooks, it would be easy to overlook Alain Passard’s newly translated “The Art of Cooking With Vegetables.” But it would be a mistake.

The strong flavour of sage means that a little goes a long way, especially if you're using dried leaves, so use sparingly. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in ...

Food blogger Adrianna Adarme says vegans can omit the heavy cream in this butternut squash soup recipe from the Fresh Tastes blog. To a stock pot, placed over medium heat, add a tablespoon of olive ...