A flawless technique for making juicy chicken breasts served with a pan sauce reminiscent of a classic cocktail.

“Mushroom Ragout In A Savory Crust” gets extra bling from sage leaves pressed into the buttery crust. From the late-great Molly O’Neill.

These easy crispy fried sage leaves are the ultimate garnish for all your fall and winter dishes, from pasta, to salads, meats and more.

Crispy and delectable fried squash blossoms stuffed with fresh ricotta cheese and crunchy fried sage leaves.

Tagliatelle is tossed in a creamy butternut squash sauce with pancetta. Top it with some fried sage leaves and parmesan cheese.

This bellini is a sparkling, honeyed pear cocktail with a splash of Cognac and gorgeous garnish of candied sage leaves.

This creamy burrata crostini is layered with crispy prosciutto, a sweet and tangy blackberry honey sauce and fragrant fried sage leaves.

Serve this velvety soup with crispy polenta croutons and toasted sage leaves for a special meal. Paleo and vegan.