Sage
Roast Turkey with Hazelnut Stuffing
By John Moraru
Tuna and White Bean Salad
Begin with chicken soup enriched with tiny pasta and fresh spinach leaves. Thick slices of country bread are perfect with the tuna salad, and tiramisù is the dessert of choice.
Sweet-Potato Ravioli with Sage Butter Sauce
At the restaurant, the ravioli dough is made in-house. We used purchased wonton wrappers instead, making the recipe faster and easier. Note that the ravioli can be assembled ahead of time and frozen.
Corn Bread, Apricot and Toasted Pumpkin-Seed Dressing
Here is a colorful dressing that is baked alongside—rather than inside—the turkey.
Grilled Tomatoes Stuffed with Goat Cheese and Sage
Serve as a first course on a bed of arugula or as a side dish with grilled beef or chicken.
Veal Saltimbocca
By Shelly Berger
Chicken Liver Crostini
(Crostini di Fegatini)
Crostini means "little crusts," and in Tuscany, almost every meal begins with a platter of toasted bread slices topped with chopped tomatoes, olive paste or this all-time favorite spread made with chicken livers. Use thin slices of an Italian or French country-style loaf, and serve these crostini with the chicken liver spread on top, or just present the pâté in a pretty bowl surrounded by the toasted baguette slices. Salami and prosciutto would be delicious accompaniments.
By Peggy Markel
Veal Chops with Mustard Sage Sauce
When dinner is just for two, why not splurge on veal chops? Accompany this sophisticated entrée with roasted potatoes and sautéed or steamed green beans.
Brined Pork Loin with Onion, Raisin, and Garlic Compote
Brining results in moist, tender meat. Be sure to use a large center-cut loin, which cooks more evenly than two smaller pieces tied together. Begin this recipe one day ahead. What to drink: A medium-bodied fruity red, such as Merlot, or a fruity white, such as Australian Sémillon.
Country Sausage
You can fry this sausage in patties, stuff it into casings, or use it as an ingredient in other recipes that call for sausage. I use it in stuffings, in biscuits, smoked in links for gumbos, and as a breakfast meat. Use the recipe as a guide only. The wonderful thing about making your own sausage is that you can season it to taste.
By John Martin Taylor
Lemon, Sage, and Garlic Roast Chicken
Have some roasted potatoes and broccoli on the side, then finish with decadent slices of chocolate layer cake.
Butternut Squash Soup with Parmesan and Fried Sage Leaves
Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables.