Top 23+ restaurant-inspired recipes to make at home when going out feels like too much

No reservation required!

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

"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

02 of 23

The Best Nachos

"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

03 of 23

Carnitas

"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

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Arrachera (Mexican Skirt Steak)

"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

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10-Minute Thai Basil Beef

"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

06 of 23

Easy Pad See Ew

"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

07 of 23

Thai Green Curry

"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

08 of 23

Chinese Orange Chicken

"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

"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

10 of 23

Easy Chicken Lo Mein

"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

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Beef and Broccoli Stir-Fry

"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

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Easy Beef Pho

"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

"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

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Cà Ri Gà (Vietnamese Chicken Curry)

"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

15 of 23

Indian Chicken Biryani

"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

16 of 23

Indian Butter Chicken

"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

"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

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Daal Palak (Lentil & Spinach Curry)

"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

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Penne alla Vodka

"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

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Spaghetti and Meatballs

"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

"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

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Chicken Piccata

"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

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The Best Homemade Lasagna

"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