What can Dallas diners expect to see appearing on their plates this fall? According to Morning News critic Leslie Brenner, bacon is on the downswing, with lardo trending in its place; rough-chopped herbs will be a popular stand-in for microgreens; pig's ears are the new chicharrones; and pork jowls will replace pork belly on some menus. (Other trending ingredients include pomegranate seeds, roasted okra, and rabbit confit.) [Eats Blog]
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