Fast, fresh meals and dinnertime solutions are not a new concept. But based on the success of shows, magazines and columns like "30-Minute Meals," Martha Stewart's Everyday Food and The Chronicle's own Working Cook, the desire for these types of recipes is as strong as ever.
With people dining out less and spending more time at their own stoves, a need for easy, quick meals remains.
My interpretation of the concept will focus largely on convenience, whether that means crafting a one-pot dish, making a little extra protein the first night to spin into a new meal the next, or building a dish around a prepared product.
I'll admit it: Store-bought pesto is actually quite genius - perfect for slathering atop a fillet of mild white fish or enhancing a sandwich spread.
With people dining out less and spending more time at their own stoves, a need for easy, quick meals remains.
My interpretation of the concept will focus largely on convenience, whether that means crafting a one-pot dish, making a little extra protein the first night to spin into a new meal the next, or building a dish around a prepared product.
I'll admit it: Store-bought pesto is actually quite genius - perfect for slathering atop a fillet of mild white fish or enhancing a sandwich spread.
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