10 Recipes That Are Cheaper (and Better) Than Takeout

Cancel the DoorDash. I promise it’s worth it.

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Friends, I need to come clean about something. I order takeout more than I probably should. And the truly funny part is that I do this even on the days where I’ve been in the kitchen literally all day. The other day, I filmed two amazing recipes and still found myself craving Chipotle for dinner. Make it make sense.

It’s a problem. A delicious, but expensive problem.

That being said, I do, for the most part, actually make the thing I’m craving instead of ordering it. And every single time, I think to myself why don’t I do this more often? They have the same flavors, it’s usually a fraction of the cost, and I’m not eating out of a container that’s been sitting in someone’s car for 25 minutes. It just hits different when it’s fresh.

So I pulled together some of my favorites that have replaced my usual takeout orders. Chinese food nights, Paid Thai cravings, the Chipotle bowl I apparently cannot stop thinking about, nuggets for the boys — it’s all here. Save this one for the next time you’re lingering in the DoorDash app.

• A good baking sheet. A few of these recipes — the burger bowls, the chicken nuggets, the sesame tofu — rely on a sheet pan that heats evenly and doesn’t warp. Line it with parchment paper for easy cleanup.

• A large, deep skillet. Most of the saucy, stir-fry-style recipes on this list (the Kung Pao chicken, the General Tso’s, the Pad Thai noodles) really shine in a wide, deep pan that can handle high heat without making a mess. A good one makes all the difference.

• A smart meat thermometer. So many of these are chicken-based, and guessing whether chicken is cooked through is a gamble I’m never willing to take. An instant-read thermometer takes all the stress out of it. 165°F, every time.

• An air fryer. Technically optional, but the chicken nuggets and the sesame tofu both come out so much better with one. Crispier than the oven, faster than deep frying, and way less oil. If you’ve been on the fence about getting one, consider this your sign.

• A good blender. Several of the sauces in these recipes—including the bang bang sauce and the Pad Thai peanut sauce—come together in a blender. A smooth sauce makes the whole dish feel restaurant-quality.

You can shop all of my kitchen favorites over on my Amazon Storefront — I keep it updated with exactly what I’m actually using.

You know that saucy, slightly sticky General Tso’s chicken you get from your favorite Chinese spot? This General Tso’s Chicken with Glass Noodles is that, but made at home with better ingredients and served over bouncy Korean glass noodles instead of white rice. The sauce is sweet, savory, and bold, the chicken gets coated and cooked until it’s perfectly tender, and the whole thing comes together way faster than delivery ever could.

Crispy chicken, crunchy peanuts, bell peppers, zucchini, dried chilis, and a sauce that has just the right amount of heat — this is the Healthier Kung Pao Chicken I make when I’m craving Chinese food and don’t want to spend $40 on delivery. It comes together in 20 minutes and honestly tastes better than most restaurant versions because you can control the spice and the ingredients. If you can’t handle a lot of heat, you can dial it back. But if you’re like me and want that kick, don’t hold back on those dried chilis.

The guacamole is not extra here! These Chipotle Steak Fajita Bowls really scratch the itch when I’m really craving Chipotle. Chipotle-marinated sirloin, fajita veggies, black beans, corn, rice, and all the guac you want. Better than the real thing. And unlike a certain burrito chain, nobody is charging you extra for the best part of the bowl.

My one complaint about takeout pad thai has always been that there’s never enough sauce. This 30-Minute Saucy Chicken Noodles version fixes that completely. Rice noodles, tender chicken thighs, a pile of fresh veggies, scrambled egg, and a creamy peanut-based sauce that coats every single noodle. Topped with crushed peanuts, green onions, and a squeeze of lime. It is deeply satisfying and ready in 30 minutes flat. Vegetarian? Just swap the chicken for tofu and you’re set.

I’ll be honest — even my very meat-loving boys eat this Better Than Takeout Crispy Sesame Tofu without a single complaint, which tells you everything. Perfectly baked crispy tofu gets tossed in a thick, restaurant-style sesame sauce with green onions and garlic, then served over rice. The sauce is the star here — it’s glossy and bold and clings to the tofu in the best way. This one is the reason I started believing tofu could hold its own against any takeout order.

If bang bang shrimp and a salmon bowl had a baby, this Bang Bang Salmon Bowl would be it. Tender seared salmon gets drizzled with that creamy, spicy-sweet bang bang sauce over a bed of rice with all the fixings. It’s bold, it’s saucy, and it comes together in about 20 minutes. This is the kind of recipe that makes you feel like you ordered from a really good restaurant — except you made it in your own kitchen and spent a fraction of the price.

Everything you love about a cheeseburger — seasoned ground beef, caramelized onions, pickles, tomatoes, shredded lettuce, fries, and a creamy burger sauce — deconstructed into a bowl. No bun required. These Ultimate Burger Bowls hit the fast food craving hard, and the caramelized onions are non-negotiable. Low and slow is the move there — the sweetness they develop is what makes this whole bowl taste like the real thing. Don’t skip the fries either. They complete it.

I know this is a salsa and not a full meal, but hear me out — if you’re making the steak fajita bowls above, you absolutely need this alongside it. This is my version of Chipotle’s corn salsa, and I genuinely think it’s better. Roasted poblano, sweet corn, lime, a little heat. It takes about 10 minutes and once you have it in the fridge, you’ll be putting it on everything. Bowls, chips, eggs—everything.

Yes, $45. That is the actual price of this salad at the Beverly Hills Hotel. And yes, I made a version of it at home that costs a fraction of that and honestly rivals the original. Romaine and iceberg, grilled chicken, crispy bacon, roasted beets, hard boiled egg, sharp cheddar, avocado, tomatoes, and a creamy roasted garlic dressing that I could genuinely drink. We’re being fancy without the fancy price tag.

I’m not a big fast food person, but I have a real soft spot for a good chicken nugget — always have. Chick-fil-A nuggets are iconic, but they’re not something I want to be running through the drive-thru for all the time. These Better For You Chick-Fil-A Chicken Nuggets are crispy, juicy, and made with real ingredients — the secret is the pickle juice in the egg wash, which sounds weird but makes the chicken incredibly tender and gives it that signature flavor. Air fryer or oven, both work. And don’t skip that dipping sauce!

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