Sage

Golden beets, hot Italian sausage, and sage come together to make a quick and comforting pasta that’s far greater than the sum of its parts.

The only way to improve our very best stuffing recipe? Add breakfast sausage.

Ten years in, this classic stuffing recipe (or dressing, if you prefer) remains one of our favorite Thanksgiving sides.

These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.

This green bean stir-fry is a punchy holiday side dish, featuring a crunchy hazelnut-sage topping and a lush brown butter vinaigrette.

This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.

We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.

Flaky, nutty, buttery paratha you can prep ahead.

Well, that depends. Are they hardy? Are they tender? And how lazy are you?

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

Sage and brown butter? On crispy gnocchi? Tell me more.

Kabocha squash is made for purées.

This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

Our favorite new beauty products are made of vegetables—no surprise there.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

These fry-like chickpea fritters are best enjoyed hot, when their centers still have a custardy texture.

This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.

Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.

This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.

From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.

Cucumber and sage play off gin’s botanical notes; egg whites make this creamy and light. Dangerously refreshing.

Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti.