 |
(Photo: Hannah Whitaker/New York Magazine) |
It’s time to reconsider Camembert, that old cocktail-party stalwart located right next to the Carr’s crackers and the Chilean grapes. This pasteurized version not only doesn’t suck (as most pasteurized Camemberts do) but is actually pretty great. Credit the French cheese-aging genius Hervé Mons and a Seattle importer for figuring out that the most cost-effective way to get the stuff here in peak condition and full of ripe, barnyard-y flavor is by boat ($9.99 at Whole Foods).
Neil Patrick Harris in Sleep No More
Justin Davidson on Driving in New York
Idris Elba's Day Off 
Nitsuh Abebe on the Scissor Sisters
Look Book: Clara Zinovoy, Retiree
Hakkasan Is Ruby Foo’s for Rich People
A Modernist Beach House in Long Beach
Surveying Summer’s Cold-Brew Coffees
Obama’s Senior Strategists on Beating Romney 
Parents of Transgender Kids Face a Tough Decision
A New York Times Whodunit
The Secretive World of Supreme Court Clerks
Join the Discussion
Read All Comments | Add Yours
Recent Comments On This Article