Author Archives | N.Sage {curator}

White Chocolate Deserves Your Respect

No ingredient in the pastry pantry garners more controversy and snobbery than white chocolate. And fair enough: At its worst, it’s a cloying throwback to the waxy hollow rabbits of Easters past and the ‘90s cookies-’n-cream craze, but even at its best, this confection is rarely afforded the status of “real” chocolate. At the end […]

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Deep Fried Anchovies

Tim Barnes, head chef at Outlaw’s Fish Kitchen in Port Isaac shares his recipe for delicious deep fried anchovies with roast garlic mayonnaise. ~ Insider’s Guide, Food Get the recipe and how to … Image via Insider’s Guide, Food

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Chicken, Spinach + Ricotta Cannelloni

Use up leftover roast chicken in this comforting cannelloni recipe with spinach and ricotta. The recipe for two is quick, easy to make and perfect as a midweek meal. ~ Delicious Magazine Get the recipe HERE! Image via Delicious Magazine

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Leftovers: Corned Beef Hash

  This corned beef hash is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). The next day, shred the cooked corned beef and throw the hash together. ~ Melissa Hamilton and Christopher […]

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Corned Beef + Cabbage

Happy St. Patrick’s Day! A mouth-watering recipe to get you in the spirit. And don’t forget your horseradish cream (recipe also included). Get this recipe at Williams-Sonoma Taste … Image via Taste

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Irish Potato Bread

For most Americans, St. Patrick’s Day is monopolized by green beer and bad decisions. It’s a day when you can get away with drinking past your limit and kissing perfect strangers just because they’re wearing green. But for me, a daughter of Northern Irish parents, St. Patrick’s Day is an opportunity to celebrate my heritage, […]

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Italian-Inspired Easter Menu

No one takes Easter more seriously than the Italians. Just ask Jody Williams and Rita Sodi, the chefs behind Via Carota, the completely charming trattoria in New York’s West Village. The Easter menu that the duo created—artichokes, braised lamb, chocolate semifreddo—mirrors the restaurant’s rustic, timeless, fuss-free approach. ~ Bon Appétit Welcome Spring with this delightful menu […]

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Irish Coffee :: Snow Day

If you’re going to make an Irish coffee, you may as well make the version of Irish coffee from the bar that has been named best bar in the world—NYC’s The Dead Rabbit—that also happens to be famous for its Irish coffee. There are a couple of versions of their recipe in existence. This is […]

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In Praise of Frozen Peas

These days, we’re somewhere between the awkward start of spring when nothing is really in season except for maybe chives. Winter vegetable fatigue has set in (though we’ve got some fixes for that). So when we can’t wait any longer for something green, we reach for a bag of frozen peas. These little guys have […]

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Miso-Glazed Salmon Skewers

Don’t settle for a plain piece of salmon ever again. This quick and easy recipe adds a delightful Asian flavor. Get the recipe from Donna Hay HERE! Image via Donn Hay

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