23 Restaurant-Inspired Recipes to Make at Home When Going Out Feels Like Too Much

No reservation required!

By
Theodora Kaloudis
Theodora Kaloudis
Theodora Kaloudis
Theodora's passion for cooking began early on as a young girl, working in the kitchen at her father's Greek diner in Brooklyn, NY. Her recipes have appeared on Delish, Spruce Eats, Today.com, Martha Stewart & Marley Spoon, Dinnerly, Simply Recipes, and in various cookbooks.
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Updated January 27, 2026
Theodora Kaloudis
How to Make Butter Chicken
Prerna Singh

If you're craving your fave restaurant foods, but you're on a budget—or just don't feel like leaving the house—why not bring the restaurant to you? And no, I don't mean takeout; I'm talking about making it yourself! We've pulled together a yummy spread of recipes from a variety of cuisines—think mouthwatering Mexican tacos, beautifully spiced Indian curry, succulent Italian pasta, and vibrant Thai stir fry. Whatever you're in the mood for, these recipes will deliver.

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  • Birria Tacos

    Birria Tacos

    Susy Villasuso / Simply Recipes

    "This recipe is a nice blend of traditional and new ways to make birria tacos, with the addition of melty cheese and garnishes. Now I can see why people love them so much, and I hope you do too!" —Susy Villasuso, Recipe Developer

  • The Best Nachos

    Marta Rivera

    "We make this nacho recipe at least once a month for a fun weeknight dinner! We switch up the protein for whatever we have on hand—leftover chicken, ground beef, shredded pork. It’s all good!" —Emma C, Reader

  • Carnitas

    Carnitas in a Casserole Dish

    Simply Recipes / Susy Villasuso

    "To keep the carnitas as the star, I serve the juicy, crispy pork simply on warm corn tortillas topped with cilantro, onion, and a squeeze of lime. Add a tomatillo or arbol chile salsa for extra oomph. Carnitas can also be served as a main dish alongside rice and beans, added to burritos or nachos, or stuffed into enchiladas." —Susy Villasuso, Recipe Developer

  • Arrachera (Mexican Skirt Steak)

    Platter of Arrachera (Mexican Skirt Steak) Tacos With Lime Wedges, and in the Surroundings, a Platter of Arrachera (Mexican Skirt Steak), a Bowl of Cilantro Rice, a Bowl of Salsa, a Bowl of Guacamole, and a Tray of Tortillas, All on a Light Teal Kitchen Towel

    Simply Recipes / Frank Tiu

    "I highly recommend marinating the arrachera for 3 to 4 hours before cooking so the meat has ample time to absorb all of the flavor." —Esteban Castillo, Recipe Developer

    Continue to 5 of 23 below

  • 10-Minute Thai Basil Beef

    close up of a bowl of Beef Krapow bowl with a fried egg

    Simply Recipes / Frank Tiu

    "This recipe is really versatile and adaptable, so if you prefer to use ground pork or ground lamb, you can easily swap it for the ground beef. Ground chicken tends to be a bit too lean for my liking." —Frank Tiu, Recipe Developer

  • Easy Pad See Ew

    pad see ew in a bowl

    Simply Recipes / Frank Tiu

    "Typically, pad see ew is made with Chinese broccoli (also known as gai lan), a leafy green vegetable with broad leaves and sturdy stems. If you can't find it, you can use equal parts broccoli or broccolini in its place." —Alexandra Domrongchai, Recipe Developer

  • Thai Green Curry

    Thai Green Curry
    Elizabeth Stark

    "You can substitute 2 heaping tablespoons of store-bought green curry paste for the homemade paste in this recipe. You can also substitute regular sweet basil if Thai basil is hard to find." —Elizabeth Stark, Recipe Developer

  • Chinese Orange Chicken

    Bowl of Chinese Orange Chicken Next to a Bowl of Rice

    Simply Recipes / Nick Evans

    "The key to giving the sauce a great orange flavor isn’t just the orange juice, though; it’s the orange zest, so don’t skip that ingredient!" —Nick Evans, Recipe Developer

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  • Whole Steamed Fish

    Overhead view of a steamed whole fish on a flatter and topped with sauce and herbs.

    Simply Recipes / Uyen Luu

    "The loveliest part about this dish is its simplicity. Pretty much everything can be prepped ahead of time and assembled shortly before cooking. It may seem daunting to steam a whole fish in a wok, but the only special equipment you might need is a steam rack, which costs just a couple of bucks." —Vivian Jao, Recipe Developer

  • Easy Chicken Lo Mein

    Nick Evans

    "If you have a few special ingredients stocked in your pantry, you can make great Chinese dishes at home—like this easy Chicken Lo Mein! It’s family-friendly, fast, and economical." —Nick Evans, Recipe Developer

  • Beef and Broccoli Stir-Fry

    Elise Bauer

    "This is the best broccoli beef recipe I've ever had. As good or even better (depending on the restaurant) than the dish from the restaurant." —Eb, Reader

  • Easy Beef Pho

    Simple Beef Pho Recipe
    Alison Conklin

    "You can make the broth up to three days ahead. The beef can be marinated up to a day in advance and brought to room temperature before stir-frying. The noodles are best boiled the day you use them because once refrigerated, cooked rice noodles dry out, harden, and can break easily when they’re revived." —Andrea Nguyen, Recipe Developer

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  • Quick Chicken Pho

    Emma Christensen

    "Instead of making the broth from scratch, pick up a carton of store-bought broth and give it a quick simmer with some herbs and spices to boost the flavor. A chicken breast or a few thighs cooked in the broth adds even more flavor and gives you enough shredded meat for your dinner." —Emma Christensen, former General Manager

  • Cà Ri Gà (Vietnamese Chicken Curry)

    Alison Conklin

    "For this chicken curry, called cà ri gà in Vietnamese, the curry powder is combined with lots of lemongrass and ginger to create a heady paste. Black pepper and cayenne inject pungent heat. By adding extra spices and aromatics, you can more easily finesse things to your liking." —Andrea Nguyen, Recipe Developer

  • Indian Chicken Biryani

    Prerna Singh

    "The recipe I am sharing today is a simpler, more approachable take on a traditional Hyderabadi Chicken Biryani. The technique and the ingredient list might look overwhelming but trust me, as long as you have all the ingredients in front of you, the hard part is already over." —Prerna Singh, Recipe Developer

  • Indian Butter Chicken

    How to Make Butter Chicken
    Prerna Singh

    "This is amazing! I've made it twice in the last week. I'm new to Indian cooking (but love Indian food) and was apprehensive about cooking it from scratch but it turned out so great!" —Adrianne, Reader

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  • Chana Masala

    Prerna Singh

    "On top of this basic recipe, feel free to go crazy and add your own twist to it. Many people like to add coconut or almond milk for a creamier curry. Kale, spinach, or Swiss chard are also great sources of nutrition you can add to the dish." —Prerna Singh, Recipe Developer

  • Daal Palak (Lentil & Spinach Curry)

    Bowl of Daal Palak over Rice Topped with Onions and Yogurt, and Served with a Piece of Papad, and in the Surroundings, More Daal Palak in a Dutch Oven, a Bowl with More Papad, a Bowl of Pickled Onions, and a Plate with Another Serving of Daal Palak

    Simply Recipes / Annika Panikker

    "Daal palak, which is also known as lentil and spinach curry, is a wholesome vegetarian recipe that is very popular in North Indian cuisine. It is a simple yet delicious curry that is lightly spiced but packed with flavor." —Annika Panikker, Recipe Developer

  • Penne alla Vodka

    Penne alla Vodka in a Bowl over a Cloth Napkin, and in Background, Another Bowl of Pasta and Cutting Board with Basil and Cheese

    Simply Recipes / Alison Bickel

    "Even those who don’t deem themselves vodka lovers will like the flavor of this sauce. Once the alcohol cooks off, the bitterness of the vodka dissipates and blends right into the richness of the tomato sauce." —Francesca Zani, Recipe Developer

  • Spaghetti and Meatballs

    Plate of Spaghetti and Meatballs Topped with Basil, and in the Surroundings, a Glass of Water, Toasted Bread, a Burgundy Table Napkin, and a Bowl of Parmesan

    Simply Recipes / Ciara Kehoe

    "You can make the meatballs and sauce a day or so ahead of time if you like, and store them in the fridge in a covered container. Just reheat in a saucepan or in the microwave when it's time to make the spaghetti." —Elise Bauer, Founder

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  • Chicken Marsala

    chicken marsala in a cast iron skillet

    Simply Recipes / Sara Haas

    "The chicken is cooked in a hot skillet with a bit of oil or butter and then served with a pan sauce made with Marsala wine. Today, most chicken Marsala is served with pasta, but risotto, mashed potatoes, and roasted potatoes are also excellent accompaniments." —Sara Haas, Recipe Developer

  • Chicken Piccata

    A helping of chicken piccata on a plate topped with sauce

    Simply Recipes / Elise Bauer

    "Capers aren't everyone's cup of tea, so feel free to leave them out even though they do add a briny bite to the dish. Or, if you don't have capers but do have meaty green olives in the pantry, you can chop them small and add them to the dish. They'll give that briny bite." —Elise Bauer, Founder

  • The Best Homemade Lasagna

    Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

    "Half the pleasure of making a lasagna is enjoying the leftovers! The lasagna will keep in the fridge for at least 5 days. Reheat individual slices in the microwave, or warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again." —Elise Bauer, Founder

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