For The Atlantic Adam Chandler wrote “Jerusalem, Blank” on June 9, the day after the U.S. Supreme Court issued its decision in Zivotofsky v. Kerry. In just 10 paragraphs Mr. Chandler captures very well the tragic nature of the interminable Israeli-Palestinian conflict.

Sometimes a book review gives me a reason to read the book. In The Hillary in Our Future Michael Tomasky reviews Clinton Cash: The Untold Story of How and Why Foreign Governments and Businesses Helped Make Bill and Hillary Rich by Peter Schweizer for the new issue of the New York Review of Books. I will not be reading Clinton Cash, but I very much enjoyed Mr. Tomasky’s analysis—concerning the book and its methodology, and the coming campaign—and am also looking for a hole, where I can take up residence for the next 17 months.

Judges derive their title from the word judge·ment, defined as “the ability to make considered decisions or come to sensible conclusions.” Not so fast, though, when it comes to federal judges and drug sentences. Read Against His Better Judgment by Eli Saslow for the Washington Post on June 6.

Plucked from the pages of the May 13, 1950 issue of the New Yorker, here’s How Do You Like It Now, Gentlemen?, a Lillian Ross profile of Ernest Hemingway. One of life’s true pleasures happened last fall, when the New Yorker opened up its archives.

Pete Wells is the New York Times restaurant reviewer. From time to time he writes about broader issues. In Restaurants Add Reservation Cancellation Fees to the Menu, published last Tuesday, he nails the topic completely, and with style. I enjoyed, especially, his focus not on restaurants, but on “small scale sociopaths” who thoughtlessly fail to honor their commitments.

This week, Mr. Wells got back to his day job: eating, and writing about food. His subject? Mission Chinese Food. Mr. Wells calls the restaurant’s first iteration, shut down by the city because it ignored regulations and permitting requirements, “Danny Bowien’s hallucinatory all-ages chile-pepper party.” I wanna go. Now! In lieu of going, though, I believe I can replicate this bread and “butter” app:

Bread, with smoky pickled chiles and oil-cured anchovies