Earthy, piney leaves bring a savory depth to pork, poultry, squash, and creamy rice, especially when infused in butter or tucked into a stuffing. Whole leaves crisp and mellow when fried, while chopped leaves distribute their flavor more evenly. The common mistake is using too much: its resinous flavor can quickly turn bitter and medicinal.

Recipes

• Butternut Squash and Sage Risotto 60 min
• Seared Pork Tenderloin with Spiced Apple Cider Reduction and Parsnip Purée 45 min
• Pork Loin Roulade with Sage-Walnut Filling and Apple-Port Reduction (60-Minute Roast) 60 min
• Potato Gnocchi with Sage Brown Butter and Crispy Pancetta 40 min
• Turkey Breast Roulade with Chestnut-Cranberry Stuffing (Roast, 75 minutes) 105 min