Moira Hodgson
Food writer
Recipes
Apricot Ice Cream
Moira Hodgson · NYT Cooking
Asparagus and Prosciutto Gratin of Fettuccine
Moira Hodgson · NYT Cooking
Baked Apricots
Moira Hodgson · NYT Cooking
Braised Lamb Shanks With Mint and Flageolets
Moira Hodgson · NYT Cooking
Braised Rabbit With Porcini and Polenta
Moira Hodgson · NYT Cooking
Brussels Sprouts With Chestnuts
Moira Hodgson · NYT Cooking
Butternut Squash Risotto With Sage
Moira Hodgson · NYT Cooking
Butternut Squash Soup With Sage and Parmesan
Moira Hodgson · NYT Cooking
Carrots and Turnips With Fried Sage Leaves
Moira Hodgson · NYT Cooking
Chicken With Basil And Tomatoes
Moira Hodgson · NYT Cooking
Colcannon With Cabbage
Moira Hodgson · NYT Cooking
Corn, Tomato And Black Bean Salad
Moira Hodgson · NYT Cooking
Crusted Baked Cod With Sweet Potatoes
Moira Hodgson · NYT Cooking
Dauphine Potatoes With Sorrel
Moira Hodgson · NYT Cooking
Fettuccine With Sausage and Fried Sage
Moira Hodgson · NYT Cooking
Sage is not just for stuffing, or so Moira Hodgson argued in a 1997 article that extolled the many virtues of the leafy herb. Frying sage leaves in olive oil or butter, as is done in Italy, tones down their strong earthy flavor, leaving behind just a hint. In this recipe, once the leaves are crisped and set aside, a pound of hot Italian sausage and a bit of garlic are browned in the fragrant oil. A cup of cream is added to the pan to deglaze. Finally, the cream, sausage and a generous grating of Parmesan are tossed with a pile of fettuccine and topped with a scattering of delicate sage leaves. It's an elegant, satisfying 30 minute meal.
Fettuccine With Sausage And Fried Sage Leaves
Moira Hodgson · NYT Cooking
Fried Artichokes
Moira Hodgson · NYT Cooking
Grilled Red Pepper Shrimp
Moira Hodgson · NYT Cooking
Grilled Salmon With Sage
Moira Hodgson · NYT Cooking
Grilled Scallops With Basil and Prosciutto
Moira Hodgson · NYT Cooking
Grilled Shrimp, Red Pepper and Corn Salad
Moira Hodgson · NYT Cooking
Grilled Vegetables With Lemon-Caper Dressing
Moira Hodgson · NYT Cooking
Jamaican Pumpkin Soup
Moira Hodgson · NYT Cooking
Lamb Kebabs With Coriander Sauce
Moira Hodgson · NYT Cooking
Lamb Tajin, With Seckel Pears
Moira Hodgson · NYT Cooking
Moira Hodgson
Loin of Pork With Peaches and Apricots
Moira Hodgson · NYT Cooking
Moira Hodgson's Sorrel Soup
Moira Hodgson · NYT Cooking
Oysters With Seaweed And Cucumber Mignonette
Moira Hodgson · NYT Cooking
Moira Hodgson
Pan-Roasted Cod With Stuffed Potatoes
Moira Hodgson · NYT Cooking
Paula Wolfert's Chicken, Moroccan-Style
Moira Hodgson · NYT Cooking
Moira Hodgson
Peppered Tuna With Portobello Mushrooms
Moira Hodgson · NYT Cooking
Pork Loin With Lemon And Fried Sage Leaves
Moira Hodgson · NYT Cooking
Rhubarb and Ginger Fool
Moira Hodgson · NYT Cooking
Rhubarb And Mango Compote
Moira Hodgson · NYT Cooking
Rhubarb Crumble
Moira Hodgson · NYT Cooking
Risotto With Asparagus And Ricotta Salata
Moira Hodgson · NYT Cooking
Roast Cod Escalivad
Moira Hodgson · NYT Cooking
Roast Pheasant With Cabbage and Bacon
Moira Hodgson · NYT Cooking
Roast Tarragon Chicken With Corn and Tomato Salsa
Moira Hodgson · NYT Cooking
Salmon in Seaweed Crust Stuffed With Smoked Cod
Moira Hodgson · NYT Cooking
Moira Hodgson
Salmon on a Bed Of Creamy Cabbage
Moira Hodgson · NYT Cooking
Salmon Steaks With Salsa And Cumin Okra
Moira Hodgson · NYT Cooking
Sauteed Corn With Fava Beans
Moira Hodgson · NYT Cooking
Seafood Salad With Three Seaweeds And Chinese Black Beans
Moira Hodgson · NYT Cooking
Moira Hodgson
Sesame Chicken Kebabs With Orange Hoisin Sauce
Moira Hodgson · NYT Cooking
Slow Roasted Fall Vegetables
Moira Hodgson · NYT Cooking
Sorrel Sauce
Moira Hodgson · NYT Cooking
Swordfish With Couscous Salad
Moira Hodgson · NYT Cooking
Wild Mushroom And Cranberry Bean Soup
Moira Hodgson · NYT Cooking