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W e've all been there… you could have the best kitchen layout in the world, but trying to organise kitchen paraphernalia, ...

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Pernil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with ...

Tiffany Aaron of Quitman won first place in the Sweet category of Coast Packing Co.'s 8th Annual #LardLovers recipe contest.

For the big game, make Stuffed Dates Wrapped in Bacon, Sausage and Pasta Soup and Pan-Fried Onion Dip with Blueberry ...

1. Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, prick the sausages all over with a fork. Add the garlic, ...

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Mix cornmeal, flour, baking powder, sugar, and salt. In a separate bowl, mix buttermilk, egg, oil and honey. Combine the wet and dry ingredients, aiming for a thick and spongy consistency. Put the ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that's seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...