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 ...

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 ...

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: In blender combine fresh tomato, bell pepper, onion and cilantro until completely blended. Place in a large stock pot and bring to a boil. Continue cooking for 5 minutes. Blend in 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, ...

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 ...

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 ...

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 ...