Sage Leaf

Onion and Potato Gratin

This is a great dish to make when I am cooking for the whole family or a large group, since it goes in the oven and doesn’t require a lot of prep time or attention while it’s cooking. Onions, potatoes, cream, and cheese come together here, in the ultimate side dish. This gratin is easy to put together; then just slip it into the oven, next to whatever you are roasting, and toss a salad, and your balanced meal is done. Think about this dish when you are having people over for brunch or breakfast. Make it in a large baking pan, cut it into squares, and serve each portion on a dish with a fried or poached egg or two on top.

Italian

Basic Duck Stock

This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you don’t have a lot of ducks around at one time, save them up for future rounds of stock making. You can chop up the carcasses before freezing, so they take up less space.

Basic Duck Stock

This is the author's standard duck or goose stock, used in many recipes in the book. Save duck or goose carcasses whenever available and make large batches of this flavorful stock.

Country Sausage and Sage Dressing

This savory dressing is the perfect accompaniment to your Thanksgiving turkey. It can also be used as a stuffing for capon or pork.

Roasted Poultry, Wild Boar Bacon, and Mushroom Farro with Pan-Roasted Fennel and Carrots

This winning-contestant recipe from Season Four of FOX's MasterChef calls for making homemade stock using bones from game hens, chickens, or pigeons to cook the farro. If short on time, purchased low-sodium chicken broth can be substituted.

Cornish Game Hens with Crab Apple-Sage Glaze

Serve these festive Cornish Game Hens with a crab apple-sage glaze alongside roasted broccoli and a wild rice pilaf. Finish the meal with caramel ice cream topped with chocolate sauce and chopped walnuts.