Fried Crispy Sage Leaves are an earthy garnish that cook in just 30 seconds and elevate any dish. Add to your dishes for a pop of flavor!

Elizabeth David in her Italian Food admits that she prefers mint and basil to sage as it has an overpowering musty dried-blood smell. For me sage has the reassuring smell of home food as we normally use it with veal liver pork roast beans and as a dressing for pasta. Theres nothing better than the crisp sage left at the bottom of a ravioli dish covered with melted butter and cheese. Oh wait. Actually theres something better and way more simple. Have you ever heard of fried sage leaves? I was…

Crunchy and delicious. Fried sage leaves are a very common Italian appetizer or Aperitivo snack which is extremely easy to make.

A simple, exotic appetizer and a crispy marvelous garnish for roasted meats or the holiday table, fried sage leaves are special yet easy to prepare.

A quick pass through hot oil transforms sage leaves. No longer leathery, they’re perfectly aromatic, ready to crumble into a simple combination of parsley, oil, shallots and vinegar. This fried sage salsa verde, which is adapted from "Salt Acid Fat Heat" (Simon & Schuster, 2017), can be drizzled over turkey, roasted vegetables, stuffing, casseroles or anything else that needs a little perking up.

Fried sage leaves can be used to top all of your fall dishes for a sophisticated finish, or just enjoy them as a snack!

Fried Sage Leaves (Salvia Fritta) are my son's favorite new snack. Who knew that lockdown was capable of providing such a pleasant surprise? One

Hi there! How have you been? You may have noticed I've been only blogging sporadically these last couple weeks. With all of the Holiday activity it's been a bit of a challenge to create and

A quick turn in hot oil transforms the fragrant herb into a crispy, elegant garnish or snack.

These crispy fried sage leaves are delicious all on their own (I pair them with roasted nuts, cheese and Fig Jam for an appetizer!), but they’re also a gorgeous garnish to salads, pasta, meat dishes, stews and more. Try them on Butternut Squash Pasta, Butternut Squash Salad, Pork Tenderloin Medallions and a Savory Squash Galette. This is more of a technique than a recipe—you can fry as many sage leaves as you need. If you’re using them as a garnish, an 8-inch skillet works great. For larger…