When ready to serve, dust with a pinch of remaining ground cloves, and garnish with a tiny sage leaf.

Add sage leaves, maple syrup and dried grapes.

Add sage leaves, and stir to coat.

You don't want a big hunk of sage leaf in your mouth.

Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs.

Just before he left the shop he saw a bunch of sage green leaves mixed with peonies.

Top each with a fried sage leaf and serve immediately.

Place a sage leaf under the skin of each piece of chicken.

Top each piece in monkfish with a sage leaf and wrap in a half slice of proscuitto.

Mince remaining sage leaf and add to parsley paste; set aside.