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This succulent dish is easy to make in a crockpot and will have you licking your chops after every bite.

Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.

Sulu's Lemon Chicken features breasts marinated in sake, soy sauce, and fresh lemon slices, then egg-dipped and pan-fried to golden. Simmered in the citrusy marinade for a tangy, savory finish.

Individual stuffing portions made in the microwave with buttery onions, celery, mushrooms, sage, and chicken broth. Adorable single-serve holiday stuffing in custard cups.

Layers of chopped ham and tart green apples seasoned with sage, topped with buttery mashed potatoes and baked until the peaks turn golden brown. A hearty savory-sweet casserole that feeds six.

Ground beef browned with onion and sage, stirred into a creamy curry-spiked milk gravy, then baked in a casserole until bubbly. Old-school comfort food with a warm spice twist. Serve over rice or noodles.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

Italian lamb cacciatore braises cubed lamb shoulder with garlic, rosemary, sage and a splash of vinegar for a rustic, hunter-style one-pot stew. Tangy, tender, and deeply aromatic.

Brown rice and kidney bean burgers seasoned with oregano, sage, and garlic. Easy vegan patties made in one bowl with pantry staples and pan-fried until golden. No breadcrumbs, no eggs.

Favorite oven-fried herb chicken using herb stuffing mix for a crunchy seasoned coating, with butter, sage, parsley, and garlic powder for a fried-chicken finish without the deep fryer.

Don't bore your salads with the same dressings from the store, try this recipe that is sure to lively up your dinner!

Cornbread sausage stuffing with three breads, tart apple chunks, pecans, and breakfast sausage seasoned with sage and thyme. Stuff the bird or bake as a casserole side.

Oysters and wild rice casserole, a Southern holiday-style bake with plump oysters, nutty wild rice, sage, thyme, and a buttery Ritz cracker topping.

Traditional Melton Mowbray pork pie with hand-raised hot water crust pastry, seasoned diced pork shoulder, and pork bone jelly. A classic British cold pie served chilled.

Oven-roasted beef chuck au jus rubbed with salt and pepper, slow-roasted to medium, and served with an herb-mushroom pan sauce made from the drippings. Classic Sunday roast done right.

Batter Fried Sage Leaves (Salbey Zu Backen) recipe