I rearrange my kitchen every three or four months.

I take everything out of the cupboards, drawers and pantry, wipe down shelves, toss expired items, and put everything away in a new and efficient manner.

Nine times out of 10, this new and efficient manner is exactly how everything was — just cleaner.

I focused on my spice cabinet during my most recent kitchen cleaning spree. With holiday baking and cooking beginning this month, now is the time to make sure I have everything I need to make my favorite goodies.

As expected, I found multiple canisters of some spices and several that were almost empty. I also found one empty sage canister.

Not nearly empty – completely.

I have no memory of putting an empty container in my cupboard, but this discovery validated destroying my kitchen for three hours. Sage is Thanksgiving to me. Making a turkey or stuffing without sage is not an option.

While I tend to save sage for Thanksgiving dinner, there are other uses for this versatile spice. Sage is great with cheese and pork, or used as flavoring with vegetable soups and homemade bread. It even works great with pasta, as I discovered after I replenished my supply.

BUTTER AND SAGE SAUCE

• Pasta, of choice
• 4 tablespoons butter
• 8 sage leaves
• 1/2 lemon, juiced
• 1/4 cup grated Parmigiano-Reggiano

While your pasta cooks, melt butter in a 12 to 14-inch sauté pan and continue cooking until golden brown color appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside.

Drain the pasta, but leaving some cooking water, and gently pour into sauté pan and return to heat. Add the cheese, toss to coat and serve immediately.

Source: Mario Batali with www.foodnetwork.com