Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Fried herbs can add texture, flavor, and color ...

Seasons have distinct aromas. For me, autumn is the smell of fallen leaves mulching on a wet lawn, the curl of wood smoke in the air, and warm sun hitting a half-frozen field. In the garden and in the ...

Add Yahoo as a preferred source to see more of our stories on Google. Denny Schrock Most gardeners grow culinary sage for its aromatic leaves, which can be used to flavor roasted dishes, soups, and ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. I’ve always been a fan of ‘Pasta Fresca’ and ‘Cucina Rustica,’ the two ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Details are often what make a meal feel special.

This month’s Last Call cocktail recipe pairs honey and sage for a perfect fall cocktail (it’d be fabulous on Thanksgiving). Here in the fruit belt—among the endless acres of cherry, peach and apple ...

It’s hard to not love an ingredient that loves fat. And that’s exactly what sage does - it partners perfectly with foods rich in oils and fats. That’s why it is so common in hearty holiday foods.

In a small saucepan, bring the canola oil to frying temperature (365 degrees) over medium heat. Drop 6 sage leaves, one at a time, into the oil, and fry for 20 to 30 seconds. Remove with a slotted ...

Once again walking into a fancy hotel with a weird name will teach you something about herbs you never thought you would come across. I mean I have heard of sage leaves but I never thought I would eat ...