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 ...

Seasons have distinct aromas. For me, autumn is the smell of fallen leaves mulching on a wet lawn, the curl of wood smoke in the air, and warm sun hitting a half-frozen field. In the garden and in the ...

Step 1: Add 1/4 cup of oil and 1 tbsp of butter to a pan on a medium-low heat. Add the sage and cook until the edges crisp up. Be careful not to burn it or it will become bitter. Remove the sage from ...

Sage is one of those herbs that instantly evokes autumn—earthy, aromatic, a little savory, and completely comforting. Whether you’re after something rich and buttery, something sweet, or something ...