Video: How to Prepare Kona Crab

Beaver tail was a delicacy amongst mountain men as it's a great source of fat, which can be hard to find in the wild. I simply grill the tail over high heat, crack it open, and use the fatty goodness that's inside the tail the same way chefs use bone marrow. It makes for a very delicious appetizer...

The first time I ate a raccoon was about 11 years ago. Some were raiding the chicken coop where we lived, so my roommate and I were charged with dispatching. We trapped one in a Hav-a-Hart, killed it, and being equal parts curious and broke, we cooked it. We braised the first raccoon with a bunch of...

Crab boils are always a great time to sit down with friends and family. Knocking out the meat from a tough crab shell can be work, but it pays off when you get to dip that tender piece of crab into freshly melted butter. Cooking crab legs is not a daunting thing—it’s actually rather easy. If you are...