Sage is that essential herb that’s floral, fragrant and brings so much flavor to every recipe. It’s delicious crisped up and fried alongside Ricotta Stuffed Squash Blossoms, added into a Baked Eggplant Parmigiana or added to my Brown Butter Sage Sauce with Walnuts. It’s especially good with fall squash, like my Homemade Tortelloni stuffed with kabocha and ricotta, or a Kabocha Squash Focaccia. Tip: to fry sage leaves, drop them into hot butter or olive oil for just a few seconds until they stop sizzling, then drain on a paper towel. They turn crisp, almost translucent, and make the best garnish for pasta, squash and soups.