Sage, a strongly flavored perennial herb, has the power to turn the most basic vegan dishes into gourmet delights. This ...

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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 ...

Bay leaf, 2 parts parsley, thyme ... and add one or several herbs (4 oz. fresh marjoram, sage, tarragon or thyme). Do not let the vinegar boil. Refrigerate for two weeks before using. Any type of ...

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.