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Forbes: Top 10 Food Trends For 2012

7 of 11

Non-Bacon

Say a bad word about bacon these days, and you might as well be insulting someone’s momma. So forgive us when we say that bacon’s pervasiveness has gotten a bit much. Fortunately, chefs are crisping up cracklings from a menagerie of other animals: chicken (the fried skins are called gribenes in traditional Yiddish cooking), duck, salmon, lamb, Mexican-style chicharrón (crisped pork fat), even scallops. Since they should be eaten sparingly (they are fat, after all), “using these items on salads as a texture garnish is the way to go,” says Edward Leonard, vice president for culinary education at Cordon Bleu cooking schools. Executive chef Nicholas Bour of Rancho Bernardo Inn in San Diego dissents on this trend: “Yes, it tastes great, but the trend should be dwindling as consumers and diners continue to educate themselves on healthy eating.” Pictured: chicharrón with citrus baby arugula salad at Wynwood Kitchen & Bar in Miami.

(Wynwood Kitchen & Bar)

More from Forbes:
The 10 Best Foods You Can Eat
30 Under 30: Food and Wine
The World's Top 10 Cities for Street Food



The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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