We always like to keep a finger on the pulse of what culinary experts are predicting and, in this post, we’d like to share trends that we’re especially happy to see, including two from an article by National Restaurant News.
If you grew up during the 1950s, 60s or 70s, there’s a very good chance that, on hectic nights, you were served a frozen dinner or two. These single-serving-sized dinners were packaged in plastic and foil, compartmentalized to separate the mystery meat from the gravy-glopped potatoes from the mushy vegetables. Buy them in bulk. Put them in your freezer.