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Issue #54

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Issue #54

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Fried Sage Leaves
Fried Sage Leaves
Delicate, crunchy fried sage can be crushed and sprinkled on squash or bean soups, served as an accompaniment to burgers, and even eaten whole as a snack. Continue...
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Fran Bigelow’s Deep Chocolate Torte
Fran Bigelow’s Deep Chocolate Torte
Bigelow opened Fran’s Chocolates in Seattle in 1982 and is an artisanal-chocolate pioneer. Her chocolates are made from an array of international beans.
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Pork Loin Braised in Milk and Cream
Pork Loin Braised in Milk and Cream
This dish is based on an Italian classic from the Bologna region.
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Sage Brown Butter
Sage Brown Butter
This butter is delicious spooned over fish or pasta.
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Mushrooms with Cream and Sage
Mushrooms with Cream and Sage
Substitute wild mushrooms, if you like.
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Vermont Chicken Pie
This is a savory church supper staple in the mountains of Vermont.
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Potato Purée
Use waxy potatoes for this Tuscan purée.
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Roasted Capon with Sage Stuffing
Roasted Capon with Sage Stuffing
Capon with sage stuffing makes a nice change from holiday turkey.
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Roasted Squash with Sage Bread Crumbs
Roasted Squash with Sage Bread Crumbs
Hearty and satisfying, this recipe is the perfect accompaniment to a savory roast.
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Country-Style Sausage with Fried Apples
Country-Style Sausage with Fried Apples
This recipe, adapted from American Cooking: Southern Style, embodies good ol' Southern cooking.
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Baklava
Baklava
Baklava likely has roots in 11th-century Persia, though versions vary today throughout the Middle East and eastern Mediterranean.
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