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: Heat oil to 355 degrees in a pan over medium heat. Fry the kale leaves until crisp and place them on a parchment-lined baking sheet. Bake in the oven at 240 degrees for 10 minutes.

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 ...