Local News Cook up spicy, sweet, crispy pig ears Todd Woods, executive chef at Oak Steakhouse, shows Lena Tillett how to make crispy pig ears.

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 ...

Note: This recipe requires a pressure cooker able to cook at 15 PSI (pounds per square inch) as well as a terrine mold and a piece of cardboard cut to fit the dimensions of the top of the terrine. Pig ...

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