Although I've never had it, I've become intrigued by the Truffled Egg Toast with Bottarga served at inoteca. Does anyone have a recipe for it or venture to guess how it is made? I've Googled for it but I haven't come up with much.
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.