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NewYorker's profile
The New Yorker
The New Yorker
The New Yorker
Verified account
@NewYorker

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The New YorkerVerified account

@NewYorker

The New Yorker is a weekly magazine with a mix of reporting on politics and culture, humor and cartoons, fiction and poetry, and reviews and criticism.

New York, NY
newyorker.com
Joined May 2008

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    The New Yorker‏Verified account @NewYorker Jun 20

    This savory tomato cake is dense, buttery, and rich, like a summer-fruit cake, but it hums on a bass line of Parmesan cheese, olive oil, and black pepper: http://nyer.cm/5KllVr5 pic.twitter.com/pxYNdZOs5E

    11:39 AM - 20 Jun 2018
    • 72 Retweets
    • 420 Likes
    • Leslie L Cocinera J.₿ City SF LGBT PLOW Rusty W 595, BSc (🎃) 󾓪 Anika Jones Dorothy Kathy Ness JacekNH⚖️ Rufus Polk
    99 replies 72 retweets 420 likes
      1. New conversation
      2. Barrett Sallee‏Verified account @BarrettSallee Jun 21
        Replying to @NewYorker

        Y'all should check out this smoky meat dish that consists of a casserole of fine meats blended together and delicately placed in a bed of un-toasted bruschetta topped with a sauce derived from the finest seeds in North Americapic.twitter.com/Ro0E3JgZPs

        16 replies 182 retweets 1,905 likes
      3. CruelloDuuuval‏ @UncleSoli Jun 21
        Replying to @BarrettSallee @NewYorker

        That would pair nicely with this bourbon gazpacho with spring water croutons...pic.twitter.com/VqjF37xumz

        16 replies 110 retweets 1,397 likes
      4. JD  🇺🇸‏ @aggie_hood Jun 21
        Replying to @UncleSoli @BarrettSallee @NewYorker

        "spring water croutons" 😂

        4 replies 6 retweets 434 likes
      5. Ms. Connerish‏ @Connerish Jun 21
        Replying to @aggie_hood @UncleSoli and

        I made a delicious frozen lime and tequila gazpacho. I ate the whole batch. I can't find my pants, but that's probably why I am able to dance better than ever and haven't fell off the tablepic.twitter.com/gOcenB7Lvu

        0 replies 9 retweets 111 likes
      6. End of conversation
      1. New conversation
      2. Cliff Swaim‏ @cliffordcswaim Jun 21
        Replying to @NewYorker

        Indulgent shortcake with exotic middle eastern fruit purée plays to your sweet sensibilities, while its petite profile and sleek geometric features beckon to accompany you on journeys near and far.pic.twitter.com/RmY8Dghl2q

        6 replies 23 retweets 132 likes
      3. DCasp‏ @AuRevoir3179 Jun 21
        Replying to @cliffordcswaim @NewYorker

        Get this man a job at Bon Appetit

        0 replies 1 retweet 33 likes
      4. End of conversation
      1. alejandra™‏ @exploding_girl Jun 21
        Replying to @NewYorker

        pic.twitter.com/YyBo6DzPri

        0 replies 39 retweets 351 likes
        Thanks. Twitter will use this to make your timeline better. Undo
        Undo
      1. New conversation
      2. Barrett Sallee‏Verified account @BarrettSallee Jun 21
        Replying to @NewYorker

        Artisanal confection pastry baked to a crisp golden brown infused with locally-sourced southeast Asian inspired farm-to-table papyrus plant topped with unique prosperity vanguardpic.twitter.com/ZfOCyfAbLG

        Andy Staples and Billy Gomila
        3 replies 23 retweets 110 likes
      3. 1 more reply
      1. New conversation
      2. Nembo Kid‏ @1MrMojoRisin1 Jun 21
        Replying to @NewYorker

        Italians have called it focaccia for half a millennium

        2 replies 1 retweet 21 likes
      3. Banditas Pierogas‏ @prstskrzkrk Jun 21
        Replying to @1MrMojoRisin1 @NewYorker

        make an actual european italian a focaccia without yeast and report back, sport

        1 reply 0 retweets 26 likes
      4. Nembo Kid‏ @1MrMojoRisin1 Jun 21
        Replying to @prstskrzkrk @NewYorker

        Right. Italians don't comprehend natural leavened dough. I forgot that one tough guy

        3 replies 1 retweet 7 likes
      5. Banditas Pierogas‏ @prstskrzkrk Jun 21
        Replying to @1MrMojoRisin1 @NewYorker

        They do but they don't call it focaccia lol

        0 replies 0 retweets 17 likes
      6. End of conversation
      1. New conversation
      2. tweetingbygaslight‏ @dalewunderlich Jun 21
        Replying to @NewYorker

        A pizza recipe, written in metric by someone from Chicago in a magazine called the New Yorker. We are in end times.

        2 replies 2 retweets 89 likes
      3. Emily Cambi‏ @lilolmoi Jun 21
        Replying to @dalewunderlich @NewYorker

        A pizza is a thin yeasty flatbread crust with sauces and toppings on top. This is a pound cake, which is a think dense, tender cake. And–I just made it–very tasty! Highly recommend.

        4 replies 0 retweets 17 likes
      4. Emily Cambi‏ @lilolmoi Jun 21
        Replying to @lilolmoi @dalewunderlich @NewYorker

        Ach, "thick," not "think." Autocorrect defeats me once again.

        0 replies 0 retweets 7 likes
      5. End of conversation
      1. New conversation
      2. Dan Miles‏ @DanRMiles Jun 21
        Replying to @NewYorker

        If you like that you'll love my buttery, doughy mille-feuille which hums with a baseline of mature cheddar and pickle. Check it out.pic.twitter.com/46j6eE2i4S

        1 reply 3 retweets 52 likes
      3. Josh‏ @iAmMedlin Jun 21
        Replying to @DanRMiles @NewYorker

        Hey uh, gross.

        0 replies 0 retweets 6 likes
      4. End of conversation

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