Serious Eats - seriouseats.com

@knitwit - I eat beans, peanuts and corn. Even though I'm technically only one-fourth Sephardic, I become 100 percent Sephardic during Passover. :)

Ina Garten just made a delicious-sounding citrus vinaigrette in her show this past weekend. The ingredients were:

- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup minced shallots (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper

@KtMc24 - Many people who observe Passover kashrut laws won't eat shrimp!

I had a wonderful salad in Israel made with quinoa, green apples, green onions, almonds and a citrus vinaigrette. I've been meaning to re-create it at home. Passover would be a good time to do it.

Very cool. Now my gluten-free sister has no excuse not to eat it!

I had my gall bladder removed last year after getting similar attacks - it's definitely worth getting checked out. So sorry to hear about your stomach pains!

Bucheron with caramel sauce!

I just picked up a pyramid of Valencay today and can't wait to enjoy it. Gentrified or not, it's just good stuff!

I also live in the Midwest and see goat cheese everywhere. I guess I never really thought about what the widespread availability of goat cheese means in our society. In my view, it means that more people are realizing that goat cheese is delicious. One of my sisters, who has never been a cheese aficionado, is over the moon for goat cheese and prefers it to any other kind.

My parents live in Seattle, so I'll have to find the Seastack the next time I visit. I LOVE Chaource, so I'll have high expectations!

Kraft was my holy grail of mac and cheese for years. I mourned its loss from my kitchen when I got married and converted to a kosher kitchen. I've had it a few times since then, and I realized the real stuff is much better. Shocking, I know, but for someone who grew up on Kraft, it's hard to break the habit. I don't think I ever paid attention at the time if it was real cheese. I probably wouldn't have cared. Now I do, of course!

I believe raw-milk cheeses have a heightened flavor and tang that is lacking in pasteurized cheese. That's not to say you can't find delicious pasteurized cheeses, but overall I find raw-milk cheeses to be more satisfying. Depending on the cheese, the difference could be dramatic or subtle, but I can definitely taste it.

The inauguration can't come soon enough!

I usually go with my cheesemonger's suggestions, too. I tell him/her my cheese cravings of the day and he/she usually does a good job of matching them.

Do you know what the availability of these cheeses are nationwide? Is mail-order the only option outside the NYC area?