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 ...

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 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 ...

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: 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 ...

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 ...

Chef Rick Martinez, a James Beard award winner, helped an NPR host recreate a beloved Ecuadorian dish his family ate during Thanksgiving. Here's the recipe.