Serious Eats - seriouseats.com

A beautiful fresh log of goat cheese, flattened and topped with home-made or store bought pesto. With GF crackers, of course.

I use rice flour (brown, white, and sweet) rather than wheat flours, in gluten-free cooking. It can be tricky to use by itself, and I usually use a blend of some kind.

Why do you ask? are you looking to use it for something in particular?

Joanne Woodward's mother used to be a customer of mine at a bank I worked at in the early 1980s. It was always cool to see checks come through the bank window labeled "Paul and Joanne Newman." They were truly good people.

I loved that so much of Newman's Own profits went to special needs kids. And his light Balsamic Vinaigrette is my favorite bottled dressing!

I put sweet pickle relish and dijon mustard in baked beans. YUM

Don't mean to pry, but are you attending AEJMC in Chicago?

My favorite grocery store in my tiny town of Milledgeville, Ga, is called Johnny McDade's (or MACK Dade's, as they say on the radio ad). Fresh local produce in baskets line the aisles and are by the checkout. The drink cooler has bottled Coca-colas and Dr. Peppers, and the butcher shop (one of the only ones in town) has fresh sliced rind bacon, house ground sausage in three flavors (mild, medium, and hotter than hell) and fresh chicken cut to order. The best days for chicken is Tuesday and Friday when the chicken truck comes in. Oh year, local ground cornmeal and grits on the shelves, and don't forget the lottery ticket! I shop there over Kroger any day of the week!

D'Artagnan does great food gift baskets, and there's always the old standby -- Honey Baked Ham.

You know the taste secret to the Chick fil A chicken, right? They marinate it in pickle juice. This is not an urban legend -- one of my students is the manager of the local CFA.

And their chicken salad is ground up CFA fried chicken breasts.

I can only eat the grilled ones, but they're still the best around.

I'm Ginger CM - really named Ginger, don't have red hair. I split time between Tampa and a small town south of Atlanta (where I'm a college professor in mass comm at Flannery O'Connor's alma mater). I love to read about food, though I'm gluten (and a bunch of other things) intolerant and can't eat most of the stuff I see on here. I have a gf blog (gfingf.blogspot.com) and jokingly call myself the GF Paula Deen. 'Cept she's way, way richer than I am.
I am on Twitter with the same screen name and also on Facebook.

I work with people from Lousiana who also say 1. Real Jambalaya does not have tomatoes in it; 2. You would never mix pork and seafood. It's either pork or seafood. Apparently, chicken and pork are OK; and 3. Okra is optional depending on the part of the state you're from.

Louisana people are almost as bad about jambalaya as Texans are about chili. Persnickity...yeah, that's a good word for it.

Use a healthier brand than the red one. Health Valley, Imagine, Pacific, all have tasty organic brands that are free of the nastier additives, and they have real big chunks of mushroom and taste really good. Even the Progresso brand is healthier than Campbell's.

Matzo ball soup for Passover! And I'm a Southern Baptist!