Chuleta Kan Kan or Pork Chop Kan Kan is a relatively recent dish in world of cuisine. Ground zero for this porcine prize looks to be the La Guardarraya restaurant in Guayanilla,…

This maple version of a classic teriyaki sauce is a wonderful sauce to make in large batches and store vacuum packed in the fridge for whenever the mood strikes. It’s perfect for…

Ingredients:• 1 cup kosher salt • 2 cups Maple Syrup, grade b • 2 teaspoons hot red pepper flakes • 1/4 cup fresh rosemary, chopped • 2 tablespoons chopped fresh thyme • 12 g…

“… If I had a million dollars, we wouldn't have to eat Kraft Dinner, but we would eat Kraft Dinner … Of course we would, we'd just eat more, and buy really expensive ketchups with…

Whether you call it Barbados water, Rumscullion, Devil’s Death, Kill-Devil, Nelson’s Blood, Rumbustion, Tafia or Screech - Rum’s history is as varied as its many monikers. The c…

I’m not sure how the rest of the country views pizza but even as a lifelong Michigander I find it odd that Detroit, just a hop, skip and a jump from my culinary compound holds a un…

PREP TIME: 45 minutes | COOK TIME: 24 hoursGoose season is finally here! Many of our favorite hunters are getting ready to go out and bring down some of this popular bird! Once you bring your bird…

A Christmas Goose with A Spiced Maple & Citrus RubPREP TIME: 45 minutes | COOK TIME: 24 hoursWhether goose is part of your holiday menus or not – it wants to be! As geese hatch in the spring it’s read…

Rendered Goose FatPREP TIME: 5 minutes | COOK TIME: 2 hours | YIELD: +/- Two PoundsIngredients:2.5 pounds Fat and excess skin from one 10 to 12 pound young goose, gently frozen Directions:Fill and…