There’s just something about a creamy, cheesy butternut squash gratin that feels like a warm hug on a chilly day. The rich ...

Use a slotted spoon to remove leaves from oil ... spoon over any excess sauce and garnish with fried sage and black pepper.

with salt and freshly ground black pepper. To serve, divide the ravioli among four warmed plates, spooning over any sun-dried tomatoes left in the saucepan. Garnish with the fried sage leaves and ...

Place the butter in a bowl, add the chopped sage leaves and mustard, and season, to taste, with salt and freshly ground black pepper. Mix together well. For the chicken, using a sharp knife ...