129 rage recipes

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Chunky California beef and bean chili made with cubed round steak, scratch-cooked beans and fresh-toasted cumin. Three peppers and a jalapeño build layered heat in this lean, hearty bowl.

Italian pork tenderloin roast studded with garlic and sage, brushed with olive oil, and baked until juicy. Five ingredients and ready in under an hour.

Homemade pork patties seasoned with sage, nutmeg, thyme, and a pinch of ginger then pan-fried in 10 minutes. The classic breakfast sausage you'd find in a country diner, made fresh from ground pork.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

British raised sausage and egg pie in puff pastry: pork sausagemeat with sage and onion wrapped around whole hard-boiled eggs, baked golden. Serve hot with veg or cold with pickles.

Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.

Sage-and-nutmeg-crusted chicken breasts pan-seared in olive oil, then simmered with dry vermouth and sweet red bell pepper. A quick, aromatic skillet dinner with Italian flair.

Homemade breakfast sausage patties made with ground turkey, sage, thyme, and rosemary. A leaner, lower-fat take on classic pork breakfast sausage, ready in 25 minutes.

Sauteed broccoli rabe (rapini) with garlic and onion in olive oil. A quick Italian-style side dish with a bold, peppery bite that pairs with grilled meats.

Homemade poultry and vegetable seasoning blend with marjoram, thyme, basil, sage, and parsley. A versatile all-purpose herb mix you can customize to your own taste.

Summer means fishing time, so try this succulent fish dish that's will have you licking your lips in satisfaction.

Quick microwave chicken livers seasoned with thyme, sage, and dry mustard. Just four ingredients and 10 minutes for a high-protein, low-calorie meal.

A medieval recipe brought to life: young turnips simmered in white wine with chestnuts, sage, and a touch of honey. Simple, earthy, and elegant enough to grace a lord's table or your Tuesday dinner.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.