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 ...
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 ...
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, ...
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 ...
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, ...
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 ...
Tim Clowers / Cook it with Tim on MSN
Guacamole and chicharron #happy #food
Make delicious chicharron tacos with guacamole! This recipe shows how to boil pork belly, then fry it until crispy. Served in ...
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 ...
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