15 Popular Restaurant Dishes You Can Find in the Freezer Section

Blake Lively’s Chicken And Leek Pie

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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

PF Chang’s General Chang’s Chicken

Walmart

Price: $7 for 22 ounces
P.F. Chang’s puts its own spin on Chinese food classics. Instead of General Tso’s Chicken, it makes General Chang’s chicken, a sweet and spicy dish with chunks of chicken and vegetables. Seven bucks may seem like a lot for a frozen dinner, but it’s less than a

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A history of America’s favorite Asian takeout dishes

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 processes and different developments.”

No story can be told about Asian food in America without acknowledging the influence that Chinese immigrants and their descendants had, not just on Chinese American food, but on American food. Consider the fact that people of Chinese descent currently make up about 1.6% of the

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4 mashup dishes worth trying in the D.C. area, including pulled-pork pupusas and Chinese burritos

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 capital of the Philippines.” They were practically destined to become cooks and, after working together at Bad Saint, where Dungca was sous chef to Cunanan’s executive chef, the two have reunited for this decidedly more lighthearted project. Located in the Block D.C. food hall (1110 Vermont Ave. NW;

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Eden Center’s tastiest 7 Vietnamese dishes, including banh mi, roast duck and skewers

He opened a second location of Cha Oc Gia Huy in the Eden Center, the Falls Church shopping center that has long been a destination for anyone with a taste of Vietnamese food and culture. About two years ago, Pham personally set up shop inside the Saigon East building (6757 Wilson Blvd., No. 9; 703-988-1993), where he specializes in the street foods of Vietnam, with an emphasis on an escargot-pork sausage called cha oc.

During the coronavirus pandemic, Pham has placed tables outside his shop at Eden, lending his business the air of a street vendor forced to seek shelter in a hallway. The first time I met Pham in the hallway, he steered me to two of his signature dishes: bo la lot ($15 a pack), these pressed lengths of minced beef, shot through with garlic and oyster sauce, then wrapped in betel leaves. Pham cooks the little packages

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