This image was lost some time after publication.

Kurt Andersen's recipe for fried sage leaves, courtesy of yesterday's Times Magazine:

• Olive oil
• Sage leaves, rinsed and patted dry
• All-purpose flour
• Salt and pepper.

In a medium skillet, heat 1/4 inch oil over medium-high heat until hot enough to toast a bread crumb in 30 seconds. Toss sage in flour, shake vigorously to remove as much flour as possible and fry, 30 seconds per side. Drain on paper towels, sprinkle with salt and pepper and serve with cocktails.

And an editor and commentator's recipe for becoming ridiculously overexposed, courtesy of Gawker:

• General all-media ubiquity
• A lushly photographed package in Martha Stewart Living on outdoor film parties you throw at your upstate farm
• A feature on you making dinner in your Brooklyn townhouse in the Times magazine

Begin with the ubiquity, which gains you attention and respect from media observers of all sorts, including a certain bitchy, media-obsessed weblog that views you as an icon. Add photo spread early in the month. Two weeks later, add cooking-with feature. (You may also add ironic action figures to taste.) Mix well, chill overnight, and serve to gentle mockery, even from those who typically idolize you.

Kitchen Voyeur: Kitchen Sage [NYT Mag]
Earlier:
 Kurt Andersen's Farm: It's a Good Thing
Quite Clearly the Official Action Figure of Gawker