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 ...

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 ...

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 ...

Make delicious chicharron tacos with guacamole! This recipe shows how to boil pork belly, then fry it until crispy. Served in ...

The phone’s persistent ringing is what finally got me out of bed. It was early on a Friday morning. I was taking advantage of my shift starting a little later on Fridays and was sleeping in. “Ani?” It ...

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 in the TODAY kitchen with Kathie Lee and Hoda to demonstrate easy-to-make warm-weather recipes: crispy Latin-style fried chicken with onions, plus a zesty kale slaw. “Just ...