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 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 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 ...

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 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 ...