Recipe: Sage Custard with Coffee Caramel and Plum Sauce

Andrea Lekberg's recipe for sage custard with coffee caramel and plum sauce, adapted by the James Beard Foundation

 

Often relegated to a supporting role in a roast or soup, earthy sage is front and center in this creamy custard from New Jersey-based pastry chef Andrea Lekberg. A strong coffee-spiked caramel keeps the dessert's richness in check, while a simple sauce made from plum jam adds a crowning touch of sweetness. Get the recipe here.

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Recipe: Buttermilk Biscuits with Parsley and Sage

Recipe for buttermilk biscuits with parsley and sage Bostonians have been known to double park their cars and risk tickets to wait in line for these tender biscuits at Joanne Chang's Flour Bakery and Cafe. Luckily, we have the recipe right here.

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Recipe: Sweet Potato Gnocchi

sweet potato gnocchi

We love this fall recipe for two reasons. First, sweet potatoes are one of our favorite ingredients of the season. Second, the root vegetable's moderate starch content will result in lighter gnocchi (lots of starch can make it chewy and dense). The dish comes from Jeff Crump's cookbook Earth to Table and will be served at tonight's Beard House dinner.

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