613 sage recipes

Pan-fried trout with sage and almonds coats whole trout in a ground almond, sage, and flour crust, then sears it in hot peanut oil until golden and crisp. A weeknight-fast riverside classic ready in 30 minutes.

Quick and easy way to cook brussel sprouts, and it is a light and refreshing side dish for your holiday menu!

A tasty soup that's easy to make and is perfect for a light lunch.

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Creamy slow cooker cannellini beans with sage and garlic, finished with a drizzle of olive oil. Just 5 ingredients for a Tuscan-inspired side or meatless main.

Batter Fried Sage Leaves (Salbey Zu Backen) recipe

European soldier beans tossed warm with creamy Gorgonzola, fresh sage, and extra-virgin olive oil. Just four ingredients, cooked from dried beans for a rustic Italian-style side dish.

Easy focaccia topped with sage and onion: individual rounds of bread dough brushed with olive oil and crowned with sliced onion, fresh sage, and kosher salt, baked hot and golden. A quick shortcut focaccia.

Pan-roasted veal chops with fresh sage, sliced mushrooms, and prosciutto in a white wine pan sauce. Italian-inspired one-skillet dinner that turns bone-in veal into a special-occasion showstopper.

Garlic-rubbed pork chops pan-fried golden brown, served alongside rustic sage and butter smashed potatoes. A complete comfort dinner in one hour with just 7 ingredients.

Roasted spaghetti squash tosses forked-out strands with toasted pine nuts, fresh sage, grated Parmesan, and a drizzle of olive oil. A low-carb side that stands in for pasta in a weeknight pinch.

Sauteed brown rice stir-fried with deeply caramelized onions, shredded carrots, sesame seeds, and a fragrant hit of sage, thyme, and fresh parsley. Vegetarian, hearty, and full of earthy warmth.

Lemon-Sage Tortellini with Chicken and Peppers recipe

Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.

Sweet onion and ricotta cheesecake with cranberries and sage!

Sage-crusted roast pork loin marinated overnight with garlic and peppercorns, served with a flambeed Calvados apple brandy sauce made from pan drippings and Granny Smith apples.