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• Diner’s Journal: How to Handle Nettles

  What with the current craze for foraged wild foods, now is a good time to hunt for stinging nettles. Read More... Posted May 03 2012, 05:24 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Pasta, Cooking, home cooking, sausage, City Kitchen, Farro, nettles

• T Magazine: For Better or Wurst

  Sam Baron, the designer of our latest T, a sausage-shaped glass sculpture for the Design and Living issue, indulges in some of his favorite saucisson. Read More... Posted Nov 03 2011, 03:39 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Meat, Art, Sausages, Glass, Design, sausage, saucisson, Sensorium, Monica Khemsurov, Jill Singer, Sam Baron, Cristina Gajales galery, Windows, Auberge Pyrenees Cevennes, Japan Premium Beef

• Turning Sausage Into Toad in the Hole

  Having pancakes alone seemed dismal. They seem meant to be shared. But making toad in the hole satisfied Ed Schneider's craving. Read More... Posted Aug 11 2010, 02:15 PM by NYT > Dining & Wine Filed under: Breakfast, Pancakes, Cooking, home cooking, sausage