Grass Fed | Stinging Nettles – T Magazine Blog – NYTimes.com
The first time I ate them was about a decade ago at an event where Lidia Bastianich tucked the nettles into ravioli, sauced them simply with butter to let the nettle flavor – mysteriously herbaceous, quietly earthy – show through. … But he is unquestionably a chef’s chef. He’s in the kitchen at Coi whenever it’s open, a proposition he acknowledges is a bit insane for a newish father and the mastermind of a suddenly blossoming restaurant group. …
