It’s hard to not love an ingredient that loves fat.
And that’s exactly what sage does — it partners up perfectly with foods rich in oils and fats. So why not give it a try? It’s nearly the holidays and time to indulge.
Actually, that’s part of sage’s problem — and why it has a relatively low profile in American cooking compared to other savory herbs, such as basil and oregano.
While we think of all manner of uses for other herbs in all seasons, we tend to pigeonhole sage as a Thanksgiving herb suited mostly for stuffing and turkey.
But the richly peppery-rosemary flavor of fresh sage can more than earn its keep year round. You just need to know how to use it.