I have a question about the recipe "Sage-Candied Walnuts" from cristinasciarra. Maybe this should be obvious, but should I use fresh or dried sage?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.