Serious Eats - seriouseats.com

I love extra thin crust (but not so thin that the toppings make it soggy) burnt a little on the bottom with a nice semolina dusting. Favorite topping combo would be black olives, mushrooms & anchovies (very little sauce.)

I am also thinking about what kind of pizza I am going to make tonight: I'm thinking whole wheat crust brushed with olive oil, topped with goat cheese, caramelized onion, roasted mushrooms and a light drizzle of aged balsamic vinegar. And maybe a small homemade dessert pizza on the side...maybe ricotta, Granny Smith apples baked with cinnamon & caramel sauce. MMM.

Loco, I agree with you about Taco mesa, they make some of the best and really healthy mexican food around. It took me a little while to get used to the whole fish taco thing, I am a 9 year transplant from NY but now I love em to death!

I am very happy to see baja fish tacos on the list, they are awesome, I eat there once a week.

I seem to have a new favorite every day! Today: gorgonzola.

parmesan!

I love any kind of Blue Cheese

Brillat-Savarin, though that's really more like eating butter than cheese.

Since I am from Oregon I will have to say honestly I love Oregon Blue Cheese and Tillamook extra sharp aged cheddar. Combine with some great Oregon pears and hazelnuts and life is GREAT.

Brillat-Savarin

A nice melty brie... no question about this... :)

Love the site
God Bless
&
Good Luck to all

Happy New year too.

Extra Sharp Cheddar!!!

a good quality of brie...warm, of course..melty.

Jarlsberg