Luckily, unlike delicate parsley and easily bruised basil, sage leaves are firm and sturdy. That means you can store them for four or five days in the refrigerator just by wrapping the leaves in ...

In a small skillet, heat the oil on low until barely simmering and add the garlic slices and sage leaves. When buying fresh ...

This dish features tender chicken infused with fresh lemon and aromatic sage ... Add chicken breasts and press 2 sage leaves into each one. Cook 4 minutes, then flip and cook 4 minutes more ...

Pour oil into a medium frying pan set over medium-high heat. Once oil is warm, after about 1 minute, add sage leaves (they should gently sizzle on contact). Fry until crisp and darker in color ...

The strong flavour of sage means that a little goes a long way, especially if you're using dried leaves, so use sparingly. Sage goes well with pork, beef, duck and chicken recipes, and fatty meats ...

1 pound dried cannellini beans 5 cloves garlic, peeled 1 sprig fresh sage (or other fresh herb, like rosemary) Extra-virgin olive oil 1 tablespoon kosher salt Prepare beans: Add cannellini to a ...

Served with hot and crispy garlic bread. Add sage leaves for aroma, take them out from pan once fried and keep aside. 5. Add milk, cloves of garlic, lemon zest and fresh sage leaves in the pan. 6.