These 35 Recipes Are Just as Tasty as Takeout

Using green garlic instead of the classic green onions makes these savory flatbreads especially aromatic. They’re traditionally served as part of a dim sum spread; we also like them as appetizers or to eat with a saucy stir-fry.

This is a light version of the battered and fried “lemon chicken” found on many Chinese takeout menus.

The lo mein is great hot or cold, packed for lunches. Who doesn’t love lo mein?

Pork tenderloin is a very tender cut of meat, perfect for stir-frying a classic dish like this.

Moo shu pancakes are, essentially, very thin pancakes made of flour, water, and sesame oil. Tender duck meets an umami-packed dipping sauce in this dish.

Serve these tempura vegetables from Arizona’s Castle Hot Springs with an aioli base and drizzle soy glaze on top. Battered and deep fried to perfection.

A far cry from the store-bought packages, real ramen starts with amazing broth. This recipe is inspired by ramen from the late chef Kolin Vazzoler. Our simplified version (but still over-the-top, taste-wise) can be made in a long afternoon—or started the day before.

These Japanese buckwheat noodles pair well with soy sauce-, mirin-, and sesame oil-marinated tofu.

These charcoal-grilled chicken skewers are a popular street food throughout Japan.

Sushi burritos were created in 2008 by Peter Yen, founder of the Bay Area’s popular Sushirrito, as a way to combine two of his favorite foods: sushi and burritos.

These Indian pakoras are baked rather than fried and use Japanese bread crumbs for added crunchiness.

This curry gets its lively pucker from tamarind paste. Meeru Dhalwala, of Vij’s Restaurant in Vancouver, created it to go with her Winter Greens Curry, but it’s excellent on its own, too.

Combine two Indian classics—tandoori chicken and naan—in a flavorful sandwich topped with mint, cilantro, onion, tomatoes, and feta cheese.

Vindaloo is a searingly spicy stew from Goa, India. Slow-cooked, it brings bold flavors and an intense kick.

This dish features aromatic spices like fenugreek, turmeric, cayenne, coriander, cumin, and cilantro for a complex flavor profile.

Built in layers so you get dressing and watercress in every bite, this tabbouleh can be served as a side with roasted or grilled meat or fish, or with hummus and pita bread to make a vegetarian dinner.

This beautiful, nourishing platter needs only some warm flatbread and a pot of herb tea to make you feel energized to face the world.

We love this live-fire version of a recipe from our archives because it gives chicken a complex flavor with minimal ingredients. The key is the Mediterranean seasoning blend called za’atar.

If you keep some flavorful seasoning blends on hand, putting together a meat marinade can be a grab-and-go affair.

Here, lamb kebabs, egg, feta, and bulgur pilaf are rolled and baked in tortillas for a delightful fusion dish.

Is there any better appetizer than sweet, crunchy Mexican street corn? Bacanora’s version boasts two cremas.

Who needs the deep fryer when you can bake a flaky crust?

The ultimate crowd-pleaser, nachos were invented in 1943 by a maître d’ in Piedras Negras, Mexico (just south of the Texas border). Ignacio “Nacho” Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted cheese and pickled jalapeños for a group of U.S. military wives in for a snack.

Beans, marinated meat, and bright, fresh salsa come together in these restaurant-inspired burritos.

This combination is also delicious layered in bolillos (crusty Mexican rolls) or soft French rolls.

Kale takes the place of lettuce in this twist on traditional Caesar, and wilting the greens on the grill adds a subtle smoky flavor.

You may want to make an extra loaf of this crowd-pleaser, as it will go quickly.

This recipe turns a beloved pasta dish—rich, creamy Alfredo—into an easy, one-pot endeavor.

This simple penne pasta dish features pancetta, diced tomatoes, red chili flakes, and parmesan cheese.

This recipe uses a pizza stone or preheated baking sheet to make a great crust for this thin Margherita pizza.

The best potato-frying technique we tried was this one, by the famous French chef Joël Robuchon. The low-heat method takes a little time, but will give you very crunchy fries.

Use dry-aged beef for a deeply flavorful patty, then add unctuous bacon jam for a truly decadent burger experience.

A western version of the classic Philly cheesesteak.

Make the marmalade ahead so you can whip these babies out in just a few minutes. Sweet and savory in the best way.

Coated in a homemade beer batter, these fried fish and onion rings are crunchy and ridiculously addictive.