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

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Tasting Table recipe developer Jennine Rye balances this savoriness with sage leaves to give her classic chicken cordon bleu ...

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 ...

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.