Where would you go where foie gras is always on the menu and the other choices are also worth considering? We used to always go to the original La Ragalade for the roasted whole foie gras but that restaurant is just not what it used to be.
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.
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.