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, ...

turning color and blistering. Then remove from heat and place them in a blender. blend to a chunky consistency, add salt to taste. Place oil and sliced onions in a sauce pan at medium heat until the ...

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 joins TODAY to share his recipes with seasonal ingredients that are perfect for summer: Grilled chicken with peach dijon glaze and a chicharron de pollo salad with fresh strawberry ...

For party I decided to make a Cuban Pork Shoulder which was taught to me by my amazing grandfather. Here I share with you his ...

When it comes to texture and flavor, few snacks rival a perfectly puffed piece of chicharrón. Light, airy, and explosively crunchy, these homemade pork rinds are in a league of their own. While the ...

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 ...

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 ...

Chef Lorena Garcia is stopping by the TODAY kitchen to share two of her favorite easy and flavorful warm-weather entertaining recipes. She shows us how to make crispy Latin-style fried chicken with ...

Instructions: Heat oil to 355 degrees in a pan over medium heat. Fry the kale leaves until crisp and place them on a parchment-lined baking sheet. Bake in the oven at 240 degrees for 10 minutes.