It’s a different kind of cooking class Sasha Kanno and a half-dozen other students are taking this sunny Saturday morning in Long Beach. Standing around a portable worktable wheeled into a darkened ...

That’s what I thought when I noticed pig ears popping up on the menus of local restaurants and as an appetizer at farm dinners, such as the one Chef Hosea Rosenberg will prepare this week at Isabelle ...

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Dear SOS: We’ve just returned from a trip to Chicago, and I tell you, we were there for just five days, but we were at the Purple Pig three times. My fave is their fried pig’s ears with crispy kale.