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?
I used fresh sage: I stacked leaves on top of each other, and then made very thin strips with my knife. Easy, and done in 30 seconds!
My pleasure! Enjoy!
Awesome, because that's what I have! Can't wait to make this, thank you!
Please enter a valid email address.
Well played. You deserve a cookie.
The summery French salad best eaten with your hands
Salade Niçoise, Sans Recipe
Cheesy, Mustardy Tomato Galette
Sides That Complete Korean Meals
Burnt Toast: Road Trip Edition
The Heirloom Tomatoes In Danger of Extinction
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.