Food

The Power of Sage

January 2, 2009

Citrusy and aromatic, sage goes well in a variety of dishes.

Sage and Coconut Caramel Sticky Buns — Jonathan Brooks of Milktooth bakes these extreme pecan sticky buns atop a caramel sauce made with coconut milk, ale, coffee, and barley malt syrup—the bitterness of the sauce balances the sweet buns. Get the recipe for Sage and Coconut Caramel Sticky Buns »Marcus Nilsson

Sage Brown Butter — This butter is delicious spooned over fish or pasta. Get the Recipe for Sage Brown ButterMatt Taylor-Gross

Sage-Brined Roast Turkey with Oyster Dressing — This sage-infused roast turkey is stuffed with a bacon-enriched dressing brimming with wild rice, hazelnuts, and oysters. Get the Recipe for Sage-Brined Roast Turkey with Oyster DressingTodd Coleman

Spinach Balanzoni With Brown Butter and Sage — Pretty green dumplings with a mortadella and cheese filling. Get the Recipe for Spinach Balanzoni With Brown Butter and SageHeami Lee

Fried Sage Leaves] — Sprinkle these on squash or bean soups. Get the Recipe for Fried Sage LeavesJames Baigrie

Sage Mashed Potatoes — This fragrant recipes involves a few ingenious methods for infusing the herb's brisk flavor into the mash. Get the Recipe for Sage Mashed PotatoesTodd Coleman

Sage Tempura Shiitake Mushrooms — Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer. Get the Recipe for Sage Tempura Shiitake MushroomsMaxime Iattoni

Apple, Sage, and Sausage Stuffing — A combination of apples and sausage lends a nice sweet-savory balance to this simple stuffing enhanced with sage. Get the Recipe for Apple, Sage, and Sausage StuffingVanessa Rees

Sharp Cheddar Pork Sausage Balls — These holiday favorites benefit from a spicy, sage-heavy bulk pork sausage. Get the Recipe for Sharp Cheddar and Sausage BallsMarcus Nilsson

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