Eating out at a restaurant can be a luxury in the best of times, but over this past year, many of us have found ourselves dining at home more often — either due to restaurant closures or a pressing need to trim the household budget. That doesn’t mean you have to cook everything from scratch, though, as many popular restaurant chains offer frozen versions of their signature dishes. Here are some you can find in most grocery stores.
Prices and availability are subject to change.
Related: Copycat Recipes You Can Now Make at Home
Price: $7
![image beacon](https://web.vortex.data.msn.com/collect/v1/t.gif?name=%27Ms.Webi.PageView%27&ver=%272.1%27&appId=%27JS%3AMSN%27&ext-app-env=%27prod%27&ext-javascript-libver=%274.0.0-beta-10%27&ext-user-localId=%27t%3A112335BC5F926BC30EA025F35EF86A72%27&*baseType=%27Ms.Content.PageView%27&*isJs=False&*title=%27%27&*isLoggedIn=False&*isManual=True&*serverImpressionGuid=%271407f2c9-7f3e-4027-9f0a-809ed52a6338%27&-ver=%271.0%27&-impressionGuid=%271407f2c9-7f3e-4027-9f0a-809ed52a6338%27&-pageName=%27galleryflex%27&-uri=%27https%253A%252F%252Fwww.msn.com%252Fen-us%252Ffoodanddrink%252Ffoodnews%252Fthese-dishes-have-disappeared-from-restaurant-menus%252Fss-BB1c5uP6%253Fli%253DBBnb7Kz%27&-referrerUri=%27http%3A%2F%2Fwww.bing.com%2F%27&-pageTags=%27{"pg.t"%3A"gallery"%2C"pg.p"%3A"prime"%2C"pg.c"%3A""%2C"ex"%3A""%2C"rid"%3A"1407f2c97f3e40279f0a809ed52a6338"%2C"clid"%3A"112335BC5F926BC30EA025F35EF86A72"%2C"clidType"%3A"muid"%2C"di"%3A"14245"%2C"partner"%3A"Lovefood"%2C"publcat"%3A"Love%2BIncorporated%2B%28Love%2BFood%252c%2BRunpath%2BDigital%29"%2C"cvs"%3A"Browser"%2C"subcvs"%3A"lifestyle"%2C"entityId"%3A"BB1c5uP6"%2C"entitySrc"%3A"ss"%2C"provid"%3A"AA4SreC"%2C"dpt"%3A"newstrends"%2C"sdpt"%3A""%2C"ar"%3A"0"%2C"dgk"%3A"tmx.pc.webkit.chrome.chrome76plus"%2C"imd"%3A"0"%2C"parentId"%3A"BBnb7Kz"%2C"pgIdx"%3A"1"%2C"pgTot"%3A"28"%2C"anoncknm"%3A""%2C"afd"%3A""%2C"issso"%3A"0"%2C"aadState"%3A"0"}%27&-behavior=0&-market=%27en-us%27){kind=small}
Kung pao chicken, General Tso’s chicken, pad thai, sushi, banh mi, chicken tikka masala — dishes that are rooted in Asia and the Asian diaspora are now firmly a part of America’s multicultural cuisine. But how did that come to be the case?
“Asian American food is as complicated and diverse as Asian American people because the category itself, Asian American, is very broad,” said Robert Ji-Song Ku, associate professor of Asian and Asian American Studies at Binghamton University. “It’s hard to generalize about Asian Americans and how different cuisines become mainstream because they really all had different
The Bloomin’ Onion is both rooted in place and completely divorced from any cuisine. The finger food’s selling points are as easy to grasp as those fried petals that reach for the sky: The dish is playful. It’s excessive. It lives in a vacuum of its own creation, where chefs don’t have to worry about conforming to anyone’s idea of authenticity. The Bloomin’ Onion is a toy for chefs to take apart and reassemble as they please.
Pogiboy is a partnership between Cunanan and Dungca, two guys who hail from the same province, Pampanga, often described as the “culinary
