ニューヨーク・タイムズのインスタグラム(nytimes) - 2月8日 07時01分

In @nytmag | Regardless of how you feel about its style, pastry-wrapped baked #cheese is one of the most reliable ways to delight a small group of omnivorous people, writes #nytimes California restaurant critic @tejalxrao. The idea is simple: Wrap a whole wheel of #Camembert in puff #pastry, making sure it’s sealed tight, and then bake it until the pastry is browned. But that’s just the blueprint, and you can build on it how you like. In a recent column, Tejal discussed the history of the cheese dish and wrote about how to turn a store-bought Camembert into something delightful. “Baking a just-O.K. cheese has always been a way to fill out whatever has been missing,” she writes. @paolaandmurray shot this photo of baked Camembert salad. Visit the link in our profile to read more from Tejal’s column. #?

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