Introduction

What is The New Yorker? I know it’s a great magazine and that it’s a tremendous source of pleasure in my life. But what exactly is it? This blog’s premise is that The New Yorker is a work of art, as worthy of comment and analysis as, say, Keats’s “Ode on a Grecian Urn.” Each week I review one or more aspects of the magazine’s latest issue. I suppose it’s possible to describe and analyze an entire issue, but I prefer to keep my reviews brief, and so I usually focus on just one or two pieces, to explore in each the signature style of its author. A piece by Nick Paumgarten is not like a piece by Jill Lepore, and neither is like a piece by Ian Frazier. One could not mistake Collins for Seabrook, or Bilger for Galchen, or Mogelson for Kolbert. Each has found a style, and it is that style that I respond to as I read, and want to understand and describe.

Sunday, October 20, 2024

October 7, 2024 Issue

Helen Rosner’s “Pick Three,” in this week’s issue, is about “three perfect new-classic cookies”: the piecrust cookie at Janie’s Life-Changing Baked Goods; Red Gate Bakery’s Cannibal Cookie; and Agi’s Counter’s rye-caraway-chocolate cookie-chip cookie. The piece is illustrated by a wonderful Scott Semler photo of two scrumptious-looking cookies and a glass of milk on what appears to be a slab of marble. It’s an artful shot. But which of the three cookies described by Rosner does it show? The newyorker.com version of her column tells us. It’s the Cannibal Cookie, featuring “a classic butter dough and pieces of Oreo-style cookies in lieu of chocolate chips.” Mmm, I’ll have one of those, please.

Photo by Scott Semler

  

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