Author: Bon Appétit Test Kitchen
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk-it's been seven...
Author: April Bloomfield
Homemade sausage sounds like a complicated endeavor, but this recipe is quick to make and flavored with sweet maple syrup and earthy sage.
Author: Michael Ruhlman
Ina Garten's roast turkey is simple, fragrant, and utterly delicious.
Author: Paul V. Pusateri
Author: Melissa Roberts
Infused with the robust flavors of sage, shallots, and Parmesan, these pumpkin ravioli wonton dumplings are ideal for an autumn menu.
In this recipe from reader Robert Estep of East Haddam, Connecticut, sage-infused olive oil complements the beans and sausage, and the fried leaves make the crunchy breadcrumb topping even crunchier.
Author: Gina Marie Miraglia Eriquez
The flavors and colors of the fall harvest make this a dish you'll enjoy serving year after year. Aromatic sage pairs well with pumpkin puree to become a creamy pasta sauce.
Author: Bon Appétit Test Kitchen
A blend of fresh herbs offers a pungent counterpoint to succulent scallops. We chose perciatelli, a tubular kind of spaghetti, but you could substitute linguini, rigatoni, or farfalle.
Author: Donald Link
Author: Maria Giuseppina Bellapadrona
Author: Melissa Roberts
An easy Sage Stuffing recipe.
Author: Joni Marie Newman
Author: Greg Atkinson
Author: Bon Appétit Test Kitchen
Author: Amy Finley
New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by...