by Chris Bodenner
Michele Humes spots a trend:
Suddenly, at least in the West's more rarefied culinary environs, meathas become dessert. In Paris, Pierre Hermé's extensive macaronselection includes a chocolate-and-foie-gras flavor, shimmering with gold leaf. At Chicago's Grocery Bistro,chef Andre Christopher tops a seared lobe of foie gras with shards ofHeath bar. And out of her tiny boutique in New York City, Roni-Sue Kavesells handmade "pig candy": whole strips of deep-fried bacon coated in dark or milk chocolate.
Humes also traces the fascinating history of a Turkish dessert called tavuk göğsü - a kind of milk pudding with shredded chicken. (I'll stick with the chocolate bacon.)
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