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 ...

Chef Rick Martinez, a James Beard award winner, helped an NPR host recreate a beloved Ecuadorian dish his family ate during ...

This bowl of rice noodles tossed with shrimp balls, cabbage, and snow peas in a rich sauce is savory and comforting. The crushed chicharrones on top lend each bite some crunch, while the cilantro ...

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 ...

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 ...

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, ...

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 ...

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 ...

Chef Tim Hollingsworth’s ”Smoked Ruby Red Grapefruit with Cured Amberjack, Chicharrones and Yuzu Crème Fraîche.” It’s being served now at Otium. (Photo courtesy of Otium) (All photos courtesy of Otium ...

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