A 1998 Food & Wine Best New Chef, Michael Symon grew up in a Mediterranean and Eastern European family. The chef combines that heritage with a Cleveland sensibility at Bar Symon, B Spot Burgers, Lola, ...

Few snacks hit the salty, savory craving quite like pork cracklings. Traditionally deep-fried and heavy, they’ve now gotten a lighter makeover thanks to the air fryer. With just a bit of prep and no ...

1. Preheat oven to 500 degrees. 2. With a small sharp knife, prick the ham skin all over, make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly ...

Getting your Trinity Audio player ready... Puffed and savory, cracklings are good for snacking or garnishing other dishes. The first step is sourcing the pork skin. You can make pork cracklings out of ...

Erika Nakamura, butcher and owner of White Gold in NYC, uses the pork skin for her standing rib roast to seal in the juices during cooking. The best part is that the skin puffs and crisps, creating ...

Add Yahoo as a preferred source to see more of our stories on Google. A cast iron dish of super crispy, golden brown pork cracklings, surrounded by sliced limes ...

1 pound pork fat, chilled (leaf lard or fat back, preferably from humanely raised pork) Salt, cayenne, paprika, black pepper, five-spice powder or other spice mix for seasoning, optional. 1. Chop the ...

What's the best part about fried chicken? That crispy, crunchy skin of course. The problem with roast chicken skin is it gets soft after a while, but with this “fried chicken” recipe, you can make ...

The first step is sourcing the pork skin. You can make pork cracklings out of any portion of the skin, but the belly skin produces the puffiest and best product. Check with your local butcher or local ...