WE LOVE FRIED PORK RINDS for their crunch, but it’s worth getting to know their softer side, too. In his second Slow Food Fast recipe, Houston chef Hugo Ortega calls for simmering the savory snack, ...

If there aren’t any deviled eggs at a cocktail party, did the party really happen? I have a friend who is adamant that a celebration is not a celebration without a platter of deviled eggs. And she isn ...

Instructions: Place the shredded cabbage in a small glass bowl. Pour liquid from the can of jalapeños over the cabbage, toss well and allow to marinate for about 10 minutes, while you prepare the ...

Sometimes when I make a grilled cheese sandwich, I deliberately load the bread with far more cheese than it can handle, knowing full well that as the sandwich cooks, the cheddar or Emmentaler will ...

For this unusual recipe, chef Enrique Olvera quickly simmers fried pork rinds in salsa verde until tender, then turns them into a taco filling. Crumbled pork rinds on top add crunch. Enrique Olvera is ...

Many people might know chicharrónes as a dried snack food — pork rinds. But in Latin cuisine, they also are fried chunks of pork that, in this dish, add a touch of decadence and crispy texture to ...

Inspired by Mandy Baca's love of Sedano's, a Miami-based Latin grocery store, contrast is king in this refreshing Nicaraguan snack starring mildly sweet, tender yuca; a bracing, crunchy cabbage slaw; ...

Chicharrones are a meatier and classier variation of pork scratchings. This Cádiz version is made by slow-roasting belly of pork, chopping it up and serving it with lots of freshly squeezed lemon ...

On first glance, chicharrones de pollo might just look like garden-variety chicken nuggets. Don’t be fooled. This recipe with Dominican roots calls for the chicken to be marinated in a mix of rum, ...

Instructions: Place the ingredients, besides the chicharrones, in a large bowl and mix until evenly incorporated. Serve with chicharrones (about a half ounce per person). Per serving: 410 calories (87 ...

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