Gently poached in olive oil; a succulent finger food or condiment
Tag: Sage
Butternut squash tart with Cointreau & sage syrup
This elegant butternut squash pie makes for a sublime holiday dessert
Aïgo Bouido (Provençal garlic soup)
Made with fresh and roasted garlic, a soup both light and deeply aromatic
How to store fresh herbs
A simple technique to give your fresh herbs long and healthy life
Roasted butternut squash with garlic and sage
The magical attribute of butternut squash is its inherent sweetness. When roasted, butternut squash’s natural sugars caramelize, intensifying its flavor, and turning this humble vegetable into something sublime.
Potato latkes with apple confit and crispy sage
The classic potato latke gets a makeover! Made with shallots instead of onions, these potato latkes are delicate and slightly sweet. Served with a dollop of apple confit spiked with Calvados, and a buttery, crispy sage leaf, each mouthful of these latkes yields an explosion of flavor.
Drying fresh herbs to make Herbes de Provence and more…
Viviane Bauquet Farre gives thorough directions on how to air dry fresh herbs and make your own blend of Herbes de Provence. She also shows how to dry Bronze fennel seeds, chili pepper flakes, and herbs for teas and infusions like mint, lemon verbena and lemon balm. The aroma of air-dried herbs is simply unsurpassed.