The selection at Andronico's runs mostly to goat cheese and bleu. I'd really like some firmer styles, anywhere from Jarlsberg to Parmesan. Stuff that you shave off slices, not spread on crackers or eat with a spoon. Thanks.
Cooking Light's Jaime Ritter and Christopher Michel unveil the sunion, an onion that's supposed to prevent you from crying when cutting into it. The two compare it to traditional onions to find out if they really live to the tear-free hype.
Cheese, beans, tortilla chips, and maybe a smattering of sour cream. You know the nacho drill. But the dish itself invites a much broader interpretation, like our spin on a coastal shrimp boil. Instead of red potatoes we used thick-cut kettle chips.