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When you drop a sage leaf into hot oil, it sputters, frizzles and becomes as crisp as a potato chip in a matter of seconds. As a bonus, the oil takes on the woodsy scent of sage and is brushed on the ...

This recipe is from ‘Art of the Slow Cooker’ by Andrew Schloss (Chronicle Books, 2008) and is served topped with strips of prosciutto, but you could leave them out. Makes 6 to 8 servings. To saute ...

1. In a large glass baking dish, whisk the olive oil, vinegar, garlic and 2 tablespoons of the rosemary. Add the chops to the marinade and turn to coat. Let stand for 30 minutes. 2. Meanwhile, in a ...