I feel like all I’ve been writing about recently are carbs, which sounds about right, because it’s mid-November a.k.a. High Time for Gluttony.
We rarely had bread products on the Thanksgiving table growing up (too much food!), but now that I host Thanksgiving dinner, I typically try to cram one in.
My thoughts turned to biscuits this year, and also sage, a wonderfully fragrant herb we tend to think about only around the holidays. It does evoke wintery vibes, but it can be versatile in dishes from poultry to pasta.