Blog – The Sassy Foodie

Servings: Servings

Author: Sunena

Prep Time: 10

Cooking: 15

Total: 25

✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!

Equipment

Cast Iron Skillet

Ingredients

▢ 4 Chicken breasts - boneless, skinless, bite-sized pieces
▢ ½ teaspoon Kosher salt
▢ 1 teaspoon White pepper
▢ 1 cup Cremini mushrooms - sliced
▢ 2 tablespoon Teriyaki sauce
▢ 1 teaspoon Sesame oil
▢ 2 tablespoon Benihana Garlic Butter
▢ 1 teaspoon Sesame seeds

Instructions

Cut chicken breasts into even, bite-sized pieces. Pat the chicken dry with a paper towel.
4 Chicken breasts
Heat a large cast-iron skillet over medium heat until very hot. Add oil and spread chicken in a single layer. Let cook undisturbed for 2-3 minutes before flipping.
Once nearly cooked, add the mushrooms to the skillet and sear for 1-2 minutes.
1 cup Cremini mushrooms
Season the chicken and mushrooms with salt, white pepper, teriyaki sauce, sesame seeds, and sesame oil.
½ teaspoon Kosher salt, 1 teaspoon White pepper, 2 tablespoon Teriyaki sauce, 1 teaspoon Sesame oil, 1 teaspoon Sesame seeds
Turn off the heat and stir in the garlic-soy butter until melted and glossy. Rest for 3-5 minutes before serving.
2 tablespoon Benihana Garlic Butter

✱Recipe Notes

The pan matters: Use a heavy pan. A good cast-iron skillet replicates the teppanyaki cooking surface best.

Use high heat: Cook over medium-high to high heat to achieve that smoky, caramelized sear.

Season lightly: Soy sauce and teriyaki sauce both carry salt, so you will need minimal added salt.

Even-sized pieces: Cut the chicken evenly for consistent cooking.

Estimated Nutrition

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Olive Garden Five Cheese Marinara Sauce (Copycat Recipe)

If you love the rich, cheesy, ultra-savory marinara from Olive Garden, this Olive Garden Five Cheese Marinara Sauce copycat recipe brings that same, bold, restaurant-style flavor straight to your kitchen. Whether you're recreating Olive Garden's Five Cheese Ziti al Forno or upgrading pasta night at home, this sauce delivers authentic flavor without the restaurant wait.

Olive Garden five cheese marinara sauce served on cooked spaghetti in a bowl.

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Why You'll Love This Recipe

True restaurant flavor: This recipe recreates the creamy, cheesy depth of Olive Garden's signature sauce with the perfect balance of acidity and richness.

Five-cheese blend: A combination of Italian cheeses creates that silky, layered flavor you expect from the restaurant version.

Better than store-bought: No added preservatives or artificial sweetness. This sauce is made with real ingredients and bold flavor.

Versatile & freezer-friendly: This homemade sauce is perfect for pasta night, meal prep, or building into baked pasta dishes.

What Is Olive Garden's Five Cheese Marinara Sauce

Unlike traditional marinara, which is typically light and bright, Olive Garden's version is:

Creamier
Slightly thicker
More savory and cheesy
Balanced with subtle sweetness

It combines classic marinara flavor with the indulgence of a cheese sauce, without being too heavy like Alfredo.

Ingredient Notes

Crushed tomatoes: Use high-quality canned tomatoes for a smooth texture. San Marzano tomatoes work best, as they have fewer seeds and are less acidic.
Tomato passata: Passata is uncooked, strained tomato puree. This adds a deeper tomato flavor without too much texture.
Garlic: Freshly minced garlic is best.
Italian seasoning: Store-bought Italian seasoning helps to recreate that Olive Garden flavor. Italian seasoning typically has basil, oregano, thyme, and rosemary.
Heavy cream: Heavy cream, often labelled heavy whipping cream with 35% fat, is crucial to making the sauce silky and luxurious. Heavy cream also softens the tomatoes' acidity.

What Cheeses are in Olive Garden's Five Cheese Marinara?

While Olive Garden does not advertise the exact ratios, for authentic flavor and melt, use:

Mozzarella: Extra melty with a mild flavor
Parmesan: Nutty and salty
Romano: Sharp and savory
Asiago: Bold and slightly tangy
Ricotta: Adds overall creaminess and body

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Crushed tomatoes: If you cannot find San Marzano tomatoes, regular crushed tomatoes work well. You can also substitute with jarred marinara sauce.
Heavy cream: Use half-and-half cream instead.
Italian seasoning: Substitute with dried basil and oregano.

Cheese Substitutions

Ricotta: Swap with marscapone for a smoother, slightly richer finish.
Asiago: Use extra Parmesan or Romano. Asiago adds sharpness, but the sauce will still taste authentic without it.
Pre-shredded cheese: It works in a pinch, but add it slowly over very low heat to prevent graininess.

Variations

Spicy: Make this a cross between Arrabiatta sauce and add ½ teaspoon of red pepper flakes to spice up this five-cheese marinara sauce.
Protein: Turn this sauce into a full meal with added Italian sausage, meatballs, or chicken.
Lighter: Use less cheese, substitute whole milk for heavy cream, and add a splash of pasta water to replicate some richness in the sauce.

Step-by-Step Instructions

Prep Work Before Cooking

Gather and measure all ingredients

Sauté the Aromatics

Heat olive oil in a saucepan over medium heat.

Sauté garlic until fragrant for about 30 seconds. Do not brown the garlic.

Build the Tomato Base

Add the crushed tomatoes, tomato passata, and Italian seasoning to the garlic.

Turn the heat to medium-low, and simmer gently for 10-15 minutes.

Add Cream

Reduce the heat to low and stir in heavy cream.

Continue to simmer gently.

Melt the Cheeses

Add the cheese blend to the sauce gradually, stirring continuously until smooth and fully melted.

Taste and adjust salt, pepper, or a pinch of sugar if needed.

Expert Tips for Perfect Texture

Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting, in turn making the sauce grainy.

Keep the heat low: High heat can cause dairy to separate and become grainy. Once cream is added, never let the sauce boil.

Add cheese gradually: Sprinkle the cheese in small handfuls while stirring continuously for a smooth finish.

Balance acidity: If the sauce tastes too sharp, add a pinch of sugar, an extra spoon of ricotta, or a splash more of cream.

Blend if needed: For ultra-smooth texture, use an immersion blender before adding the cheese.

Make Ahead & Storage

Refrigerator: Store leftover or pre-made sauce in an airtight container for up to 4 days.
Freezer: Freeze the sauce in a freezer-safe container for up to 2 months. Thaw the sauce overnight and gently reheat over low heat. Add a splash of cream or broth if needed to loosen the sauce.

Five cheese marinara sauce served on spaghetti, in a bowl.

Serving Suggestions

Salad

House salad with Homemade Olive Garden Salad Dressing.

Bread

Mains

Troubleshooting & FAQs

Why did my cheese clump?

The heat was likely too high. Always melt cheese over low heat and stir constantly.

Is Five Cheese Marinara the same as Olive Garden's Alfredo?

No. Alfredo is cream and cheese-based without tomatoes. This sauce is tomato-based with added cheese richness.

Is Five Cheese Marinara the same as pink sauce?

Not exactly. Pink sauce typically refers to a simple mix of marinara and Alfredo. Olive Garden's five-cheese marinara is tomato-based with cream and melted cheeses blended right into the sauce.

Can I make Five Cheese Marinara Sauce without ricotta?

Yes. Ricotta adds body and subtle creaminess, but you can omit it or substitute it with marscapone for a smoother finish.

Can I make Five Cheese Marinara Sauce ahead of time?

Yes, and it tastes better after resting. Store the sauce in airtight containers and reheat gently over low heat.

If you love restaurant-style dinners without the wait, this recipe is part of my collection of quick and easy dinner ideas made with simple ingredients and ready in 30 minutes or less

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Benihana Onion Soup Recipe (Japanese Hibachi Copycat)

This Benihana Onion Soup copycat recipe recreates that crystal-clear broth at home using simple pantry ingredients and proper technique. Light, savory, and layered with umami flavor, this delicate starter tastes like the soup served at Benihana, with no reservation required.

Benihana onion soup, served in a bowl topped with mushrooms and scallions.

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Why You'll Love This Recipe

True restaurant flavor: This recipe recreates the light yet deeply savory broth served at Benihana, packed with subtle umami without being salty or heavy.

Simple ingredients: No hard-to-find specialty ingredients required. If you keep a stocked copycat pantry (like the one in my Pantry Staples for Copycat Recipes guide), you likely have everything you need.

Light but satisfying: This clear soup is never creamy or rich, making it the perfect hibachi-style starter before steak, chicken, or fried rice.

Make-ahead friendly: The broth tastes even better the next day after the flavors have fully developed.

What is Benihana's Onion Soup?

Benihana's onion soup is a Japanese-style clear broth soup served as the first course at hibachi-style steakhouses. Unlike creamy Western soups, this broth is:

Light and clean
Savory and aromatic
Made by simmering vegetables and umami-rich ingredients
Finished with sliced mushrooms and green onions

The key is simplicity and clarity, in flavor and appearance.

Ingredient Notes

Chicken broth: Use good-quality, reduced-sodium chicken broth. This allows you to control the final seasoning.
Beef broth: Reduced-sodium beef broth is ideal so the soup doesn't become overly salty.
Aromatics: The signature broth is simmered with fresh carrots, onions, and garlic. These vegetables are strained out after simmering, so they build flavor but not texture.
Cremini mushrooms: Cremini mushrooms add subtle earthiness without overpowering the delicate broth.
Fried onions: Canned fried onions (like the grocery store variety used for green bean casserole) add light texture. These are added as a garnish and are not cooked with the broth.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Chicken and beef broth: You may use all chicken or all beef broth if needed. The combination creates a better balance.
Cremini mushrooms: White button mushrooms work perfectly.

Variations

Vegetarian: Use vegetable broth instead of chicken and beef broth.
More authentic flavor: Add a small piece of kombu while simmering and remove before straining. This enhances umami without overpowering the. broth.
Gluten-free: Use homemade fried onions that have been coated in gluten-free flour, potato starch, or corn starch.

Step-by-Step Instructions

Prep Work Before Cooking

Gather and measure all ingredients
Roughly chop the onions, carrots, and garlic

Carrots, onions, celery, and garlic, sauteeing in a stock pot.

Build the Flavor Base

Heat a large stock pot over medium heat.

Add 1 tablespoon of olive oil, and lightly sweat the carrots, onion, and garlic, until the onions are translucent. Do not brown.

Stock pot filled with aromatics, chicken, and beef broth.

Simmer the Broth

Add water, chicken broth, and beef broth to the pot.

Simmer uncovered for 45-60 minutes. The vegetables should soften completely.

Strain the Broth

Strain the broth through a fine mesh sieve or cheesecloth into a clean pot.

Discard the vegetables, as they are no longer needed. Season with soy sauce, and adjust salt if needed.

Two small soup bowls with sliced onions and fried onions, with a stock pot broth in the background.

Finish and Serve

Add sliced mushrooms and a small amount of fried onions into the bottom of each bowl.

Ladle hot broth over the mushrooms and onions, and garnish with green onions.

Expert Tips for Making Clear Onion Soup

Manage the heat: Never boil the broth - keep the heat low so the broth is at a gentle simmer. A rolling boil will make the broth cloudy.

Do not stir aggressively: Avoid stirring the broth too much while simmering. This will encourage the vegetables to break down, making the broth cloudy.

Skim the foam: If foam rises to the surface, skim it off with a spoon to maintain clarity.

Strain gently: When straining the cooked broth, do not press down on the vegetables. This is the final step to maintaining a clear broth.

Make Ahead & Storage

Leftovers: Store the broth separately from the mushrooms and fried onions. Leftover broth will keep in the refrigerator for up to 4 days.
Freezer: Freeze the broth in a freezer-safe container for up to 3 months.
Reheat: Warm the broth gently over low heat. Avoid boiling the broth when reheating.

Serving Suggestions

Full Benihana Dinner: Make this a complete hibachi meal with homemade Benihana hibachi steak or Benihana copycat hibachi chicken, Benihana egg fried rice, and hibachi-style vegetables.
Starters: Serve this signature soup with a side of hibachi restaurant salad, using Benihana's ginger salad dressing.

Troubleshooting & FAQs

Is Benihana's onion soup the same as miso soup?

No. Miso soup contains fermented soybean paste. Benihana's onion soup is a clear broth-based soup.

Why is my soup broth cloudy?

Cloudiness happens when the soup is boiled too hard, the vegetables are pressed during straining, or the broth is stirred too much while simmering.

Can I make Benihana's onion soup ahead of time?

Yes! The flavor improves overnight. Reheat the broth when you are ready to serve, and ladle the hot broth over the finishing ingredients.

What type of onions are best for Benihana's onion soup?

Yellow onions provide balanced sweetness without overpowering the broth.

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Benihana Ginger Dressing (Copycat Recipe)

If you've ever eaten at Benihana, you know the real star isn't just the hibachi - it's that bold, tangy ginger dressing poured over their crisp house salad. This Benihana Ginger Dressing copycat recipe recreates that iconic flavor at home using simple pantry ingredients and fresh aromatics. Light, zesty, slightly sweet, and packed with fresh ginger flavor, this dressing comes together in under 5 minutes.

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Why You'll Love This Recipe

True restaurant flavor: Bright, tangy, savory-sweet, and perfectly balanced - never oily, bland, or overly sharp.

Ridiculously easy: Everything goes into a blender or food processor. No cooking required.

Better than store-bought: Fresh ginger and aromatics give a cleaner, more vibrant taste than shelf-stable dressings.

Versatile: This copycat ginger dressing is perfect for salads, marinades, dipping sauces, and bowls.

What Makes Benihana Ginger Dressing Different?

Many ginger dressings are either too oily or too acidic. The Benihana-style version stands out because of:

A fresh ginger + shallot/onion base
A lighter, pourable texture
A balance of soy, vinegar, and sweetness
A clean, bright finish

Benihana's recipe is closer to a Japanese steakhouse carrot-ginger dressing than a vinaigrette.

Ingredient Notes

Fresh ginger: Fresh ginger is the dominant flavor in the dressing. Always use freshly peeled ginger, not powdered.
Shallots: Shallots provide body and mild sharpness, without the harsh bite of raw onions.
Soy sauce: Adds saltiness and umami depth to the dressing. Light soy sauce works best.
Rice vinegar: Delivers that signature tang without overpowering sourness.
Neutral oil: Binds the dressing together without adding an overpowering flavor. Use avocado, canola, or peanut oil.
Sugar: Use regular granulated sugar. This balances acidity and sharpness, and round out all the flavors.
Lemon juice: Adds a bright, citrus note to the dressing. Fresh lemon juice is best to highlight the other fresh elements used.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Shallots: Substitute with white or yellow onion.
Sugar: Honey can be used instead of granulated sugar.
Soy sauce: Swap with tamari or coconut aminos.

Variations

Sweeter: Add extra sugar to the dressing for more sweetness.
Tangier: Increase the amount of rice vinegar or fresh lemon juice.
Low-sodium: Use reduced-sodium soy sauce.
Spicy: Add a pinch of ground white pepper.

Step-by-Step Instructions

Prep Work Before Cooking

Gather and measure all ingredients
Peel the ginger
Roughly chop celery, carrot, and shallots

Blend the Dressing

Add the dressing ingredients to a food processor or blender in the following order:

vegetables and ginger
vinegar, soy, lemon juice
sugar, salt, tomato paste
water
oil last

Pulse the dressing for 30-45 seconds until smooth and lightly creamy.

Expert Tips for Restaurant-Style Results

Prep the vegetables: Roughly chop the aromatics before blending.

Control the texture: Blend the dressing longer than you think for a smoother texture.

Taste and adjust: Add additional vinegar or sugar to balance acidity and sweetness.

Chill before serving: Refrigerate the dressing for at least 30 minutes before serving for the best flavor.

Common Mistakes to Avoid

Using ground ginger: This will significantly alter the taste and texture of the dressing.
Too much shallot/onion: Too much shallot or onion will overpower the dressing and all the other flavors.
Too much oil: The dressing will lose brightness and will have a greasy mouthfeel.
Skipping sugar: The flavors will be too sharp, and the dressing will not be balanced.

How to Store Homemade Ginger Dressing

Store the dressing in an airtight jar in the fridge:

The dressing keeps fresh for 5-7 days.
Shake or stir before using - some settling is normal.
The flavors will meld together over time, making the dressing even more balanced and flavorful.

Serving Suggestions

Soup: Pair this salad with another classic Benihana appetizer, hibachi-style clear onion soup.
Mains: Make it a full Benihana dinner with Benihana copycat hibachi steak, Hibachi-style chicken, Benihana-style hibachi fried rice, or steamed jasmine rice for a time-saving side. You can also opt for sheet pan pineapple fried rice instead.
Vegetables: Traditionally, Benihana meals are served with a side of Benihana hibachi-style vegetables. Other great vegetable sides include garlic green beans, or air fryer soy and sesame broccoli.
Sauces: In addition to the traditional yum yum sauce, serve this garlic hibachi steak with homemade Benihana mustard dipping sauce, or bang bang sauce.

Troubleshooting & FAQs

Can I make Benihana's Ginger Dressing without a food processor?

Yes, you can use a blender as well. This will give you a smoother texture.

Why is my Ginger Salad Dressing bitter?

Too much onion or old ginger can make the dressing taste bitter.

Can I freeze Benihana's Ginger Dressing?

It is not recommended - the texture of the dressing will separate when thawed.

Why is my Ginger Dressing too thick?

The aromatics can get thick when blended. Add a splash of water to thin it out.

If you love restaurant-style dinners without the wait, this recipe is part of my collection of quick and easy dinner ideas made with simple ingredients and ready in 30 minutes or less

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Olive Garden Salad Dressing (Copycat Recipe)

This Olive Garden Salad Dressing copycat tastes just like the restaurant favorite - creamy, tangy, slightly sweet, and perfectly zesty. If you love Olive Garden's iconic house salad, this homemade dressing delivers the same bold flavor using simple pantry ingredients in under 5 minutes. No preservatives, no artificial taste - just fresh, restaurant-style flavor at home.

Olive Garden Salad Dressing in a jar, with garnishes of lemon, garlic, and parmesan cheese.

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Why You'll Love This Recipe

True restaurant flavor: This dressing captures the perfect balance of creamy texture, with tangy, herby, and slightly sweet flavor. Tested repeatedly to match Olive Garden's signature taste and texture, this recipe delivers reliable restaurant-style results using home-cook-friendly techniques.

Five-minute recipe: All you need to do is whisk, shake, or blend the ingredients - no cooking required!

Pantry ingredients: This recipe calls for easy-to-find restaurant-style pantry staples you likely already have in your kitchen.

Better than store-bought: This homemade Olive Garden Dressing has no preservatives and no artificial aftertaste.

What Makes Olive Garden Salad Dressing So Good?

Unlike many Italian salad dressings that are oily or overly acidic, Olive Garden's version is:

Creamy and smooth from mayonnaise
Bright and tangy from vinegar and lemon
Lightly sweet from a subtle sugar balance
Savory & herby from Italian seasoning and garlic
Silky, pourable texture from being perfectly emulsified

Unlike bottled Italian dressings, this version is richer, softer in acidity, and coats lettuce beautifully.

Ingredient Notes & Tips

Mayonnaise: Use full-fat mayonnaise for authentic Olive Garden flavor. Light mayonnaise works, but produces a thinner, less rich dressing.
White wine vinegar: Milder and slightly fruity compared to distilled white vinegar. This helps replicate that restaurant-style acidity.
Olive oil: Use light olive oil. Extra virgin olive oil has a strong fruity flavor that will overpower the dressing.
Parmesan cheese: Freshly grated parmesan melts into the dressing, improving texture. Pre-shredded varieties often create graininess.
Italian seasoning: Italian seasoning usually includes dried basil, oregano, thyme, and rosemary.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

White wine vinegar: Substitute with red wine vinegar or plain distilled vinegar.
Olive oil: Use any other neutral oil, such as avocado oil.
Parmesan cheese: Romano cheese can be used instead of Parmesan.
Garlic powder: Omit it if you prefer, and use only fresh garlic.

Variations

Lighter version: Use light mayonnaise or reduce the mayonnaise and add some Greek yogurt to the mix.
Extra zesty: Add more lemon juice or a pinch of red pepper flakes.
Dairy-free: Skip the Parmesan cheese, or use a vegan substitute.

Looking for Other Substitutions?

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Step-by-Step Instructions

Prep Work Before Cooking

Gather and measure all ingredients
Freshly grate the parmesan cheese

Blend the Dressing

In a food processor, add mayonnaise, vinegar, lemon juice, and oil.

Add the garlic powder, fresh garlic, Italian seasoning, sugar, salt, pepper, and parmesan.

Pulse the dressing until creamy and emulsified.

Taste for seasoning, and adjust if needed.

Expert Tips

Use real parmesan: Freshly grated parmesan gives better texture and flavor. Look for a stamped rind or authenticity seal when purchasing.

Balance acidity: Adjust vinegar, lemon, and sugar to your taste.

Adjust seasoning: Parmesan and mayonnaise are naturally salty. Taste the dressing once blended, and salt according to your taste.

Let it rest: The flavors will meld and deepen after chilling the dressing. For best results, refrigerate the dressing for 30-60 minutes.

Shake before serving: Some separation is completely normal as the dressing sits.

Common Mistakes to Avoid

Too much vinegar: The dressing will be overly sharp and sour.
Skipping sugar: The dressing will taste flat.
Pre-shredded parmesan: You will likely end up with a grainy texture.
Using extra virgin olive oil: Its strong fruity/peppery notes change the signature Olive Garden flavor.
Not emulsifying: Oily separation.

Troubleshooting Tips

Too tangy? Add more sugar or mayonnaise
Too thick? Add water or oil
Too bland? Increase salt or Italian seasoning

Makeahead & Storage

Storage: Store the prepared dressing in an airtight jar in the refrigerator.
- Homemade dressing will last in the refrigerator for 5-7 days.
Freezer: Freezing is not recommended. Mayonnaise-based dressings separate when thawed.
Make-ahead: This dressing is better after chilling. Make this dressing up to 3 days ahead of serving.

Serving Suggestions

Use this classic Olive Garden Dressing to make a house salad, just like at the restaurant.

Mains: Make this a full Olive Garden meal with Olive Garden Chicken Parmigiana, Olive Garden Eggplant Parmigiana, or Grilled Chicken Margherita.
Pasta: If you prefer to order pasta at Olive Garden, try these homemade restaurant favorites, including Five Cheese Ziti al Forno, Giant Stuffed Shells, or Creamy Fettuccine Alfredo.
Breads: Nothing goes better with Olive Garden's house salad than warm, Olive Garden Garlic Breadsticks.

Troubleshooting & FAQs

Is Olive Garden Dressing Italian or creamy?

Olive Garden Dressing is a creamy Italian-style dressing with a smooth, emulsified texture.

What oil does Olive Garden use?

Olive Garden uses a neutral oil for a mild flavor that doesn't overpower the herbs and cheese.

Why is my Olive Garden dressing too thick?

Add a splash of water, oil, or lemon juice to thin it.

Can I make Olive Garden Salad Dressing without mayonnaise?

Yes, but the dressing will not have the same restaurant-style creamy texture.

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Olive Garden Chicken Margherita Copycat

This Olive Garden Chicken Margherita Copycat is inspired by Olive Garden's grilled chicken, but made easily in a skillet. This copycat recipe features juicy chicken breasts, a silky lemon butter sauce, melted mozzarella, and bright basil pesto. It's a bright, fresh, restaurant-style chicken dinner you can make at home in under 30 minutes.

Olive Garden Chicken Margherita plated with sauteed asparagus and balsamic glaze.

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Why You'll Love This Recipe

Minimal ingredients: This chicken is the perfect weeknight recipe because you don't need any special ingredients - a few copycat recipe pantry staples are all you need. You will especially love this recipe on nights when time is running short.

Classic flavors: Mozzarella, basil pesto, and tomatoes: a flavor combination that is always a hit!

The perfect copycat: This recipe will transport you to the Olive Garden right from your kitchen. You'll love this, especially if you don't have an Olive Garden nearby!

What is Olive Garden Chicken Margherita?

Olive Garden's Grilled Chicken Margherita is a light, Italian-inspired chicken dish topped with:

Lemon butter sauce
Melted mozzarella cheese
Basil pesto
Fresh tomatoes

Unlike creamy chicken dishes, this recipe is bright, citrusy, and fresh.

What Sauce is Used in Chicken Margherita?

Unlike creamy Tuscan-style chicken dishes, Olive Garden's Grilled Chicken Margherita uses a lemon butter pan sauce made with:

Fresh garlic
Chicken broth
Lemon juice
Cold butter

Ingredient Notes

Chicken breasts: Use boneless, skinless chicken breasts. You can optionally use thin-cut chicken cutlets for quicker cooking.
Mozzarella cheese: Fresh mozzarella (packed in water) works well. Pat slices dry to prevent excess moisture in the sauce.
Basil pesto: Store-bought pesto is completely fine to use for this recipe. If you have homemade pesto on hand, feel free to use it.
Grape tomatoes: Grape tomatoes have fewer seeds and water content, which is great for topping the cooked chicken.
Chicken broth: Use reduced or no-sodium chicken broth for the sauce, to have full control over the flavors.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Chicken breasts: Substitute with chicken thighs if you prefer. You can also use bone-in chicken breasts if you have them on hand, but the cooking time will increase slightly.
Mozzarella cheese: Substitute with provolone or asiago cheese.
Grape tomatoes: Use cherry tomatoes, roma tomatoes, or vine-ripe tomatoes.

Variations

Spicy: Season the chicken with a pinch of chili flakes, or a spoon of Calabrian chili paste for an extra punch.
Creamy: Add a splash of heavy whipping cream to the lemon sauce for an extra layer of richness.

Looking for Other Substitutions?

Ask ChatGPT for suggestions on substituting any particular ingredient!

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Prep the tomatoes: Halve the grape tomatoes. If the tomatoes are larger, quarter the grape tomatoes.

Chicken breasts on a plate, with olive oil, salt, and pepper.

Season the Chicken

Drizzle the chicken breasts with olive oil. Season with salt, pepper, and garlic powder.

Chicken breasts searing in a skillet, with olive oil.

Sear the Chicken

Heat a large skillet with 2 tablespoons of olive oil over medium-high heat.

Sear the chicken breasts until golden brown on both sides. Remove the seared chicken from the pan.

Lemon butter sauce in a skillet, with a wooden spoon.

Make the Sauce

Reduce the heat to medium-low. Add the minced garlic to the skillet and lightly saute for 1 minute.

Add the chicken broth and lemon juice to the garlic, and scrape the brown bits from the skillet. Season with salt and pepper and simmer for 1-2 minutes.

Turn the heat off and add the cold butter to the sauce, and stir.

Chicken breasts in lemon butter sauce, with slices of fresh mozzarella on top.

Melt the Cheese

Add the cooked chicken breasts back to the skillet.

Top the chicken breasts with sliced mozzarella and place the skillet under the broiler on high until the cheese is melted.

Grilled Chicken Margherita plated with tomatoes and melted cheese.

Finish the Chicken

Take the chicken out from under the broiler, and spread a layer of basil pesto on each chicken breast.

Top with halved grape tomatoes, and serve.

How Long to Cook Chicken Breasts

Thin cutlets: 3-4 minutes per side
Regular breasts: 5-7 minutes per side

Cook until the internal temperature reaches 165°F (74°C).

Expert Tips

Searing the chicken: Chicken breast can cook quickly and dry out easily. To keep the chicken juicy, do not cook the chicken more than needed.

Use oven-safe cookware: This chicken comes together in one pan, so be sure your skillet is oven-safe. If it is not, transfer the sauce and chicken to a baking dish before adding and broiling the cheese.

Regulate the heat: When making the lemon butter sauce, keep the heat low so that the sauce does not separate.

Cold butter: Add cold butter off the heat and stir continuously to create a glossy, emulsified sauce.

Make Ahead & Storage

Refrigerator: Leftover chicken can be refrigerated for 2-3 days in an airtight container.
Reheat: Reheat leftover chicken margherita in the oven at 325°F, in the air fryer at 350°F, or in a skillet on low heat with a splash of broth.
Do not microwave: The microwave will cause the cheese and butter to separate when reheated.

Serving Suggestions

Sides: Serve this chicken with any of your favorite sides, including Olive Garden's Fettuccine Alfredo, lemon caper pasta, Olive Garden giant cheese stuffed shells, or simple lemon garlic bucatini.
Salads: A salad is always a great starter or side. Some of my favorites are a house salad with Olive Garden Salad Dressing, la scala chopped salad, Mediterranean farro salad, or avocado Panzanella salad.
Bread: Wipe up any leftover sauce with Olive Garden's signature breadsticks, ciabatta garlic bread, or garlic parmesan bread rolls.

Troubleshooting & FAQs

Can I make Olive Garden's Grilled Chicken Margherita without pesto?

Yes, you can substitute pesto with fresh basil, sun-dried tomato spread, or just balsamic glaze.

Why did my lemon butter sauce separate?

The sauce can separate if the heat is too high after adding the butter. Remove the pan from the heat before stirring in cold butter.

Can I bake Chicken Margherita instead of broiling?

Yes, bake at 400°F until the cheese melts (about 5-8 minutes)

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Olive Garden Alfredo Sauce (Better than the Restaurant)

This Olive Garden Alfredo Sauce copycat recipe is creamy, rich, and packed with parmesan flavor, just like the iconic restaurant classic. This homemade copycat Alfredo sauce is silky smooth, garlicky, and luxuriously cheesy. The best part? It comes together in under 20 minutes with simple ingredients.

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Why You'll Love This Recipe

True restaurant flavor: This restaurant-style Alfredo sauce is creamy, cheesy, and perfectly seasoned, not gluey, bland, or overly thick like many other homemade Alfredo recipes.

Simple pantry ingredients: This easy Alfredo sauce recipe uses several copycat recipe pantry staples. There are no complicated techniques or specialty ingredients required.

Quick cooking: This sauce comes together from start to finish in about 15-20 minutes.

Versatile: This creamy homemade Alfredo sauce is perfect for making Olive Garden's Fettuccine Alfredo, chicken Alfredo, or shrimp Alfredo, or for dipping Olive Garden breadsticks.

What Makes Olive Garden Alfredo Sauce Different?

Many Alfredo sauces rely heavily on cream alone, but the restaurant version has a distinct balance:

A roux for a thick, stable, restaurant-style texture
Heavy cream for richness
Milk for balanced consistency
Fresh garlic for depth
Gentle heat to prevent separation

Unlike jarred sauces, Olive Garden's Alfredo sauce is smooth, glossy, and never grainy.

Ingredient Notes

Heavy cream: Sometimes labelled heavy whipping cream (35% fat). This provides the signature richness and luxurious mouthfeel of restaurant-style Alfredo sauce.
Whole milk: Typically contains 3.25% fat. Whole milk cuts through some of the richness of the heavy cream and improves the overall consistency of the sauce.
Parmesan cheese: Freshly grated parmesan is key to this recipe. Pre-shredded cheese often causes a gritty texture and lacks the nutty flavor of parmesan.
Garlic: This is not the place to use jarred, minced garlic. The garlic flavor shines in this sauce, so fresh is key.
Flour (Roux): The roux stabilizes the sauce, helping prevent separation and ensuring a smooth, clingy texture.
Fresh pasta: Fettuccine is the classic choice to serve with this Alfredo sauce. Fresh pasta is great, because it has a very short cooking time, keeping dinner quick.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Heavy cream: Use half-and-half cream instead. Alternatively, add some cream cheese to the sauce instead of heavy cream.
Whole milk: 2% milk can be substituted, but the sauce may not be as rich.
Parmesan cheese: Substitute with grated Romano cheese.
Fresh garlic: Substitute with garlic powder. The garlic flavor will be milder than when using fresh.

Variations

Roasted garlic: Mash cloves of roasted garlic into the sauce instead of using fresh garlic, for a sweeter flavor.
Vegetables: Serve this classic Alfredo sauce with your favorite vegetables, like broccoli or mushrooms.
Additional flavor: Stir in fresh basil pesto or sundried tomatoes for a flavorful spin on Olive Garden's classic sauce.
Lighter version: To reduce richness, use half-and-half cream, and add a splash of pasta water. The sauce will be less thick and luxurious, but the starchy pasta water will help the sauce cling to the pasta.

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Step-by-Step Instructions

Prep Work Before Cooking

Gather and measure all ingredients
Finely mince fresh garlic, and grate fresh parmesan cheese using the small grates of a box grater.

Sauté Butter and Garlic

In a large skillet over medium-low heat, melt butter.

Add minced garlic and cook gently until fragrant (about 30 seconds to 1 minute).

Make the Roux

Sprinkle the flour into the garlic and butter mixture.

Whisk the flour into the butter thoroughly. Cook the roux (about 1-2 minutes).

Add the Milk

While continuing to whisk, slowly pour the milk into the cooked roux.

Once the milk is combined, slowly pour the heavy cream into the mixture.

Bring the sauce to a gentle simmer and allow the mixture to thicken (about 3-5 minutes).

Finish the Sauce

Lower the heat.

Gradually whisk in the grated parmesan cheese until melted and smooth.

Taste the sauce for salt, and season to your taste.

Toss with Pasta

Add your cooked pasta of choice to the finished Alfredo sauce, and toss to combine.

Serve with extra grated parmesan and chopped Italian parsley to finish.

Common Alfredo Sauce Mistakes (And How to Fix Them)

Sauce too thick: Whisk in warm milk, 1 tablespoon at a time.
Sauce too thin: Simmer slightly longer before adding cheese to allow proper thickening.
Sauce separated: Remove the sauce from the heat immediately and whisk in warm cream or milk until emulsified.

Expert Tips

Use low to medium heat: High heat will cause the sauce to separate. Controlling the heat will ensure that the sauce stays silky and smooth. Never let the sauce boil.

Add cheese at lowest heat: You can either remove the skillet from the heat completely or turn the heat all the way down when adding the cheese to the sauce. This will also ensure that the cheese does not clump together.

Whisk continuously: The key to making the perfect roux and cheese sauce is to whisk or stir the sauce continuously.

Use freshly grated cheese: This is non-negotiable if you want to replicate the restaurant's recipe. Pre-shredded cheese will not yield the desired consistency or taste.

Make Ahead & Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently over low heat with a splash of milk or cream.
Do not microwave: This sauce will not stand up to reheating in the microwave. The sauce will break, and you will end up with a greasy mess.

Serving Suggestions

Mains: This Fettuccine Alfredo goes well with other restaurant favorites, like Olive Garden's Chicken Parmigiana, Olive Garden's Eggplant Parmigiana, and Olive Garden's Chicken Margherita.
Breads: Serve Olive Garden Fettuccine Alfredo with a side of Olive Garden Breadsticks, Ciabatta garlic bread, or Panera Copycat Black Pepper Focaccia.
Salads: This Alfredo pasta goes well with a house salad dressed with Olive Garden's signature dressing, Cactus Club Avocado Kale Salad or La Scala's Famous Chopped Salad.

Troubleshooting & FAQs

Can I freeze Alfredo sauce?

Technically, yes, but cream-based sauces may separate when thawed. For the best texture, enjoy this sauce fresh.

Is Olive Garden Alfredo Sauce made with cream or milk?

Both. The restaurant recipe uses cream for richness, while milk balances the consistency of the sauce.

Why is my Alfredo sauce gritty?

Usually due to using pre-shredded parmesan, cooking on high heat, or adding the cheese too quickly.

What pasta works best with Alfredo sauce?

Traditionally, fettuccine, but it works beautifully with linguine, penne, or rigatoni.

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Olive Garden Alfredo Pasta in a bowl, with a fork twirling pasta.

Olive Garden Alfredo Sauce (Better than the Restaurant)

No ratings yet

Servings: Servings

Author: Sunena

Prep Time: 5

Cooking: 15

Total: 20

✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!

Equipment

Ingredients

Instructions

In a large skillet over medium-low heat, melt butter. Add minced garlic and cook gently until fragrant (about 30 seconds to 1 minute).
½ cup Salted butter, 3 cloves Garlic
Sprinkle the flour into the garlic and butter mixture. Whisk the flour into the butter thoroughly. Cook the roux (about 1-2 minutes).
2 tablespoon All purpose flour
While continuing to whisk, slowly pour the milk into the cooked roux. Once the milk is combined, slowly pour the heavy cream into the mixture.
1 cup Whole milk, ¾ cup Heavy cream
Bring the sauce to a gentle simmer and allow the mixture to thicken (about 3-5 minutes).
Lower the heat. Gradually whisk in the grated parmesan cheese until melted and smooth. Taste the sauce for salt, and season to your taste.
1 cup Parmesan cheese, Kosher salt, Black pepper

Estimated Nutrition

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Pantry Staples for Copycat Recipes

If you love recreating your favorite restaurant recipes at home, your pantry matters more than your skill level. Most copycat recipes, whether it's Olive Garden pasta, Panda Express chicken, or Benihana-style hibachi, rely on a small group of repeat ingredients used across multiple cuisines.

Collage with photos of condiments, sauces, oils, and spices.

This pantry guide reflects the ingredients most frequently used across restaurant kitchens and tested repeatedly in The Sassy Foodie's copycat recipe collection.

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Why Pantry Staples Matter for Copycat Recipes

Restaurant recipes rely on repeatable flavor bases to deliver consistent results every single time. When you keep the right pantry staples on hand:

You create that familiar, restaurant-quality taste using fats, seasonings, and sauces.
A one-time pantry stock-up leads to real cost savings when you skip takeout.
Weeknight cooking becomes faster and more efficient.

Core Staples for All Copycat Recipes

Oils & Fats Used in Restaurant Cooking

A block of butter in a dish, with salt on top.

Neutral oil: Neutral oils don't have a distinct flavor and typically have a high smoke point. Canola, vegetable, or peanut oil are all great options. These oils are ideal for high-heat recipes like hibachi steak and fried rice.
Olive oil: I recommend keeping both light olive and extra-virgin olive oil on hand. Extra-virgin olive oil has a robust flavor and is best for salads like Cactus Club Avocado Kale Salad, while light olive oil is better for cooking.
Butter: Both salted and unsalted butter deserve a spot in your fridge. Salted butter works well in savory recipes, like The Keg Twice-Baked Potatoes, while unsalted butter is ideal for desserts, like this Chili's Skillet Chocolate Chip Cookie, or dishes where you want full control over seasoning, like Benihana Copycat Garlic Butter.
Toastes sesame oil: Toasted sesame oil is darker in color and is intensely flavored. It's used for finishing dishes or in sauces, not for cooking. You'll find it in many Asian-inspired copycat recipes, such as Red Lobster Brussel Sprouts, and Din Tai Fung Cucumber Salad.

Essential Sauces & Condiments for Copycat Recipes

An arrangement of small bowls with condiments like mustard, ketchup, and dips.

Worcestershire sauce: This fermented sauce adds depth, saltiness, and umami to many restaurant dishes. It's a key ingredients in recipes like Cactus Club Blackened Creole Chicken.
Ketchup: Ketchup isn't just for burgers and fries. Its balanced blend of tomato, acidity, and sweetness makes it a surprisingly effective base for sauces, including Restaurant-Style Chilli Paneer.
Dijon mustard: Dijon mustard adds subtle acidity and acts as a emulsifier in dressings and sauces. If you're out, check out these perfect pantry substitutes for Dijon mustard.

Sweeteners Restaurants Use to Balance Flavor

Piles of granulated, brown, and rock sugar on a wooden surface.

Granulated sugar: Also known as white sugar, this is essential for baking recipes like Panera Kitchen Sink Cookies.
Brown sugar: Available in light or dark varieties, brown sugar contains molasses, which adds depth to restaurant-style sauces and glazes, such as Longhorn Steakhouse Brussel Sprouts.
Honey: Honey is ideal for uncooked dressings and sauces, where you don't want to worry about sugar dissolving.

Aromatics & Seasonings That Build Base Flavor

Various spices arranged in bowls, on a dark surface.

Garlic powder: Garlic powder complements fresh garlic by providing a mellow, evenly distributed garlic flavor. It's essential in spice rubs and breading mixtures like Cheesecake Factory Chicken Romano. For best flavor, use granulated garlic rather than a fine powder.
Onion powder: Onion powder delivers savory onion flavor without overpowering a dish with raw onion, as seen in this Steakhouse Style Wedge Salad.
Black pepper: Freshly cracked black pepper provides far more aroma and bite than pre-ground pepper, which loses potency quickly.
Red pepper flakes: Red pepper flakes add subtle background heat to sauces without overpowering them. You can control the intensity depending on how much you use.

Pantry Staples by Restaurant Cuisine

Italian Restaurant Recipes Pantry Staples

Overhead photo of Giant Cheese Stuffed Shells being scooped by a big spoon

San Marzano tomatoes: San Marzano tomatoes are less acidic and contain fewer seeds than standard roma tomatoes, making them ideal for Italian copycat Italian recipes, like Olive Garden Five Cheese Ziti al Forno.
Tomato paste: Tomato paste is highly concentrated, so a small amount goes a long way. Always cook it until the oil separates, like in this Cheesecake Factory Spicy Rigatoni Vodka, to avoid a raw tomato taste. Tomato paste in a tube is the most convenient option.
Parmesan cheese: Skip shelf-stable grated parmesan. For authentic results, buy a wedge from the deli section. Look for rind stamping or authenticity logos for best quality.

Chinese Takeout Pantry Staples

Sliced chicken teriyaki served over jasmine rice.

Soy sauce: Light and dark soy sauce are not interchangeable. Light soy sauce is commonly used for flavor, as in Panda Express Chicken Teriyaki, while dark soy sauce adds rich color, like in Panda Express Black Pepper Chicken.
Hoisin sauce: Sometimes called Chinese barbecue sauce, hoisin is sweet, earthy, and salty. It's essential in recipes like Joey Szechuan Chicken Lettuce Wraps.
Oyster sauce: Oyster sauce adds savory depth and subtle sweetness, and forms the base of many Chinese takeout sauces, including PF Chang's Spicy Chicken.
Shaoxing Wine: This Chinese cooking wine adds complexity and balance to sauces and stir-fries. It's often the missing ingredient in homemade takour recipes, such as PF Changs Kung Pao Brussel Sprouts.
Cornstarch: The key to glossy, thick takeout-style sauces is a simple cornstarch slurry.

Japanese Steakhouse (Benihana-Style) Pantry Staples

Benihana hibachi steak cubes in a cast iron skillet, with fried rice in a serving dish in the background.

Mirin: Mirin is a sweet Japanese rice wine, used in sauces and glazes for its tangy sweetness.
Garlic butter base: Benihana-style recipes, from Benihana-Style Steak, Benihana Hibachi Vegetables, or Hibachi Fried Rice, rely on a shared Garlic and Soy Butter, that delivers rich, umami-packed flavor.
White pepper: White pepper provices a more earthy, pungent heat than black pepper, and doesn't visually alter lighter dishes. It's ideal for restaurant recipes like Indo-Chinese Schezwan Chicken.

American Fast Food Pantry Staples

Closeup photo of a Grilled Onion Cheddar Slider on a wooden board

Pickle juice: Pickle juice works as a flavorful brine that seasons and tenderizes chicken, commonly used in fast food sandwiches like Popeyes Spicy Chicken Sandwiches.
Yellow mustard: Yellow mustard adds sharp tang and acts as a binding agent for spice rubs and marinades.

Spices & Seasonings That Make Copycat Recipes Taste "Right"

Why Restaurants Layer Salt, Fat, Acid, and Heat

A vertical arrangement of small bowls, with salt, acid, fat, and heat elements.

Restaurant recipes are developed to hit your palate in stages, using salt, fat, acid, and heat. Missing even one of these elements can make a dish taste flat or slightly "off".

Salt enhances flavor through soy sauce, bouillon, and seasoned salts.
Fat creates richness by use of butters, oils, and cheeses.
Acid balancesbalances richness using vinegar, citrus, wine, or pickled elements.
Heat adds contrast with black pepper, white pepper, or chilli flakes.

When Fresh Beats Dried (And When It Doesn't)

An arrangement of dried herbs, fresh mint, rosemary, and thyme.

Fresh is best when:
- You want brightness or aroma
- Ingredients are added at the end
- The flavor needs to stand out
Dried or powdered works better when:
- You want or need even flavor throughout
- Cooking time is short
- You're recreating sauces, marinades, or spice blends

Copycat Recipe Cooking Tip

If a restaurant dish tastes richer, deeper, or more balanced than your homemade version, don't immediately add more salt. Try adding:

A pinch of sugar
A splash of acid
A small amount of fat or umami seasoning

How to Store Pantry Staples for Maximum Freshness

Stocking your pantry is only half the equation - proper storage ensures your ingredients stay fresh, flavorful, and safe to use.

Shelf-Stable Pantry Items

Store these in a cool, dry place away from heat and sunlight:
- Oils (except sesame oil after opening)
- Vinegar
- Sugar and sweeteners
- Dried spices and seasonings

Refrigerate After Opening

These ingredients last longer and maintain flavor when refrigerated:
- Soy sauce
- Oyster sauce
- Hoisin sauce
- Worcestershire sauce
- Mirin
- Shaoxing wine

Several of these ingredients are technically shelf-stable, but refrigeration helps preserve their complexity and prevents flavor loss.

Freezer-Friendly Pantry Staples

You can freeze:
- Tomato paste (portion into tablespoon-sized amounts)
- Fresh garlic and ginger
- Butter

Freezing these items reduces waste and speeds up weeknight cooking, too!

Pantry Substitutions for Copycat Cooking

Common Copycat Ingredient Substitutions

Shaoxing wine: Use dry sherry or mirin. In a pinch, rice vinegar with a small pinch of sugar works.
Oyster sauce: Combine soy sauce, brown sugar, and a splash of water.
Hoisin sauce: Mix soy sauce, honey, and a small amount of peanut butter.
Cornstarch: Arrowroot powder (1:1 substitute).
Dijon mustard: Yellow mustard mixed with a little mayonnaise.

These substitutions won't be exact, but they'll get you close enough to satisfy a restaurant craving.

The Starter Copycat Pantry

If you're new to copycat cooking, you don't need to buy everything at once. These 10 essentials will cover the majority of restaurant-style recipes

Beginner Copycat Pantry Must-Haves

Neutral oil
Butter
Soy sauce
Brown sugar
Garlic powder
Onion powder
Black pepper
Cornstarch
Ketchup
Olive oil

With just these ingredients, you can already make dozens of Italian, Asian, and fast-food inspired copycat recipes.

How a Stocked Pantry Makes Weeknight Copycat Cooking Easier

Once your pantry is stocked, copycat cooking becomes faster and far less stressful.

No last-minute grocery runs
Faster prep and cook times
Easier meal planning
More flexibility to customize recipes

Many of the recipes on The Sassy Foodie rely on these same pantry staples, which is why you can recreate restaurant favorites quickly without constant grocery trips.

FAQs About Pantry Stocking for Copycat Cooking

Do I really need MSG for copycat recipes?

No. While MSG enhances flavor, balanced seasoning can still deliver excellent results without it.

Can I substitute Shaoxing wine?

Yes, dry sherry or mirin work well. Rice vinegar canbe used with added sugar, though it will slightly alter the flavor.

How long do sauces last once opened?

Shelf life varies by product. Always follow label instructions and refrigerate sauces when required.

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Quick & Easy Weeknight Meals (Dinner Ready in 30 Minutes or Less)

When life gets busy, dinner still needs to happen, and it needs to be fast, flavorful, and stress-free. These quick weeknight meals are designed for real life with minimal prep, simple ingredients, and dinner on the table in 30 minutes or less.

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30-Minute Dinner Recipes

If speed is the priority, these 30-minute meals deliver big flavor without long cook times or complicated steps.

Pasta Dishes

Pasta is one of the fastest ways to get dinner on the table. With boiling time and sauce prep happening at the same time, pasta dinners are ideal for busy nights when you still want something comforting and satisfying.

Olive Garden Alfredo Sauce (Better than the Restaurant)

Spicy Rigatoni Vodka (Cheesecake Factory Copycat)

This homemade copycat version of the Cheesecake Factory's Spicy Rigatoni Vodka is creamy and spicy, with pops of salty pancetta and juicy tomatoes - ready in under 30 minutes!

Lemon caper spaghetti in a bowl, with a fork twirling the pasta.

Easy Creamy Lemon Caper Pasta (Without Wine)

This creamy parmesan lemon caper pasta only needs 5 ingredients to make the sauce, and 15 minutes to make! Packed with tangy, crispy capers, zesty garlic, and the heat of red pepper flakes, this sauce is packed with flavor with such few ingredients that you probably already have on hand in your pantry.

Gigi Hadid Creamy Vodka Pasta {No Vodka!}

This version of the viral Gigi Hadid pasta has the right balance of smokiness, spice and luxurious creaminess, making for a perfect pasta dish. The best part is, this pasta comes together in under 20 minutes, and actually requires no alcohol!

Homemade Spicy Arrabiatta Sauce

This homemade spicy arrabiatta sauce is a spicy twist on a classic tomato sauce. With pantry staples, this homemade spicy tomato sauce comes together in under 20 minutes. You may never buy jarred sauce again!

Lemon Garlic Bucatini

You just came home from work/school, you open the fridge, and you find nothing. Did I just trigger a traumatic event in your mind? We have all been there. This lemon garlic bucatini is the solution to those days when your groceries are running low, or you yourself are running low on energy. In under 15 minutes, this easy, lemon-y, garlic-y pasta is a great dinner idea with no fuss!

Creamy Shells and Cheese

Macaroni and cheese is an all-time classic! This creamy shells and cheese is packed with everything you love about macaroni and cheese, with the perfect pasta shape to hold all the cheesy goodness! The best part? This is a stovetop shells and cheese - No ovens needed!

Pasta e piselli served in a bowl with white wine.

Pasta e Piselli (Peas) with Pancetta

This pasta e piselli with pancetta is the perfect springtime pasta dish. Al dente pasta gets a bright makeover with fresh, sweet peas, salty pancetta, and the easiest sauce you could imagine. Paired with some airy focaccia, you have an easy and light weeknight meal!

Creamy Pesto Gnocchi Bake {30 Minutes!}

This pesto gnocchi bake is the answer to your weeknight meal struggles! With a no-cook sauce, and helpful store-bought shortcuts, this gnocchi bake comes together in under 30 minutes. All you need is a baking dish!

Creamy pastas, lemony sauces, and simple pantry-based pasta dishes all fit perfectly into quick weeknight cooking.

Chicken Recipes

Olive Garden Chicken Margherita Copycat

chipotle lime chicken arranged on a serving tray, with lime.

Air Fryer Chipotle Lime Chicken {Qdoba Copycat}

If you are a fan of that flavourful fast food tex-mex chicken, then this recipe is for you! This air fryer chipotle lime chicken is a Qdoba copycat recipe, that makes for great, tasty meal prep. With smokey chipotles, tangy lime, and sweet honey, this chicken is anything but boring. The best part is that it cooks up in ten minutes in the air fryer!

Spicy Lebanese Style Chicken Shawarma {in the Air Fryer!}

This spicy Lebanese style chicken shawarma packs all the flavours of your favourite shawarma joint, in a fraction of the time. Paired with yellow shawarma rice, and that signature white sauce, you can bring the halal cart home!

Panda Express Chicken Teriyaki (Authentic Copycat Recipe)

This Panda Express chicken teriyaki recipe is easy, quick, and exactly what you need for a weeknight dinner. This homemade teriyaki sauce only requires 4 main ingredients, and the recipe comes together in under 30 minutes!

Creamy Skillet Chicken Limone

If the sound of golden crispy chicken bathing in a lemon garlic cream sauce makes your mouth water, this delicious, creamy chicken al limone recipe is for you! Simple ingredients that can all be mixed together in just one pan, make it a great recipe for busy weeknights when all you want is some comfort food with minimal effort.

Black Pepper Chicken {Panda Express Copycat}

This black pepper chicken recipe is a copycat version of Panda Express' long lost menu item, which in my opinion, blows black pepper beef out of the water! Tender, juicy chicken comes together with the perfect balance of crisp veggies and a savory sauce with a kick for a quick, easy and delicious meal

Benihana Copycat Hibachi Chicken

Look for bright, citrusy chicken recipes or Italian-inspired chicken dinners that come together in under 30 minutes.

Easy Weeknight Meals by Cooking Method

Air Fryer Weeknight Dinners

The air fryer is unbeatable for speed. The air fryer preheats quickly, cooks efficiently, and delivers crispy results with very little. For restaurant-quality recipes, check out these copycat restaurant recipes!

Crispy broccoli served on a parchment-lined baking sheet, sprinkled with sesame seeds.

Crispy Soy & Sesame Air Fryer Frozen Broccoli

The search for the quickest-ever easy side dish comes to an end with this crispy soy & sesame air fryer frozen broccoli - this may even be some of the best air fryer broccoli you've tried! No need to thaw the broccoli out of your freezer to get a healthy side dish on your table, in only 15 minutes!

Air Fryer Greek Pork Souvlaki

These air fryer Greek pork souvlaki skewers are a delicious and quick main course idea that will immediately transport you to the islands of Greece. Paired with homemade tzatziki, Greek potatoes in spicy tomato sauce, and a fresh village salad, this traditional souvlaki, or souvlakia, recipe is sure to be a favorite!

Keg Copycat Garlic Cheese Bread (Oven & Air Fryer!)

If garlicky, cheesy, carb goodness sounds like your jam, then this garlic cheese toast needs to be at the top of your must-make list. Inspired by The Keg Steakhouse, this garlic cheese toast is almost identical to the restaurant version, but from the comfort of your home.

Loaded Greek Feta Fries

Take frozen french fries to the next level with these Loaded Feta Greek Fries! This side dish is super easy to make and offers delicious, crispy perfection!

Loaded Chaat Fries

These crispy masala fries make the perfect side to burgers, sandwiches, and so much more! Topped with flavorful yogurt & mint chutney, classic tamarind chutney, and the right amount of freshness from onions and chickpeas,these fries are my shortcut answer to a classic aloo tikki chaat!

Air Fryer Chaat Masala Fries

These air fryer chaat masala fries jazz up regular store-bought frozen french fries with a spicy and savoury flavour dusting. The result is perfectly crisp french fries that are far from boring. They come together in under 15 minutes!

Southern Home Fries with Peppers and Onions {Air Fryer}

These southern home fries with peppers and onions are the perfect accompaniment to your breakfast spread. Baby potatoes get a flavourful twist, and get perfect crisp in the air fryer. These will remind you of your favourite diner home fries.

Greek Spanakopita Grilled Cheese

This Greek spanakopita grilled cheese brings together all the flavours of the classic Greek phyllo packet, into a quick sandwich. With melty cream and mozzarella cheese, tangy feta, and bright spinach and dill, this grilled cheese is far from ordinary. The best part is that this grilled cheese comes together in the air fryer!

Crispy Spicy Potato Wedges (Air Fryer)

If you love crispy fries with bold flavor, these spicy potato wedges are about to become your favorite go-to side dish. They're golden and crunchy on the outside, fluffy on the inside, and coated in a smoky, slightly spicy seasoning blend that tastes better than restaurant wedges.

Browse air fryer chicken, air fryer copycat recipes, and quick protein-based dinners that are perfect for busy nights.

Stovetop Weeknight Meals

When you don't want to use any special equipment, stovetop cooking is ideal. Skillet meals, quick sauces, and pasta dishes all shine here!

Hibachi Restaurant-Style Fried Rice (Benihana Copycat)

Hibachi restaurant-style fried rice is a classic side dish that is incredibly easy to make at home. This Benihana copycat recipe comes together in under 20 minutes and is completely customizable with endless add-in options!

Benihana Copycat Hibachi Vegetables

These Benihana copycat hibachi vegetables are a quick and delicious way to get a serving of veggies on your table. Packed with crisp zucchini, tender mushrooms, and savory onions, these vegetables come together with minimal ingredients and effort.

Easy Korean Ground Chicken Rice Bowls

If you are looking for the perfect 20-minute meal, these easy Korean chicken rice bowls are the solution! Topped off with seasoned, quick-pickled cucumbers, this Korean chicken bowl recipe is fresh, bright, and the perfect meal prep or make-ahead meal.

Indian Chinese ChillI Paneer (Hakka Restaurant Style)

This Indian Chinese chilli paneer is a hakka restaurant style recipe that is quick and easy and the perfect vegetarian meal idea. Packed with a sweet, tangy and spicy sauce with crisp peppers and onions, this is a fantastic way to encourage meatless meals in your home - The paneer is so filling that you won't miss the meat!

Black Pepper Beef Udon Noodles

These black pepper beef udon noodles are the perfect marriage of two take out favourites - black pepper beef, and stir fried udon. Packed with juicy, tender steak, crisp vegetables, and a savory, peppery sauce, these noodles are hard to resist. Bring your takeout favourites home in 20 minutes!

Chicken Florentine Soup {With Orzo!}

There are a million and one ways to make chicken soup. This chicken florentine soup is a flavorful spin on chicken soup, packed with tender orzo pasta, savory sun-dried tomatoes, and bright and earthy green spinach. This chicken soup is just as good for the soul as a classic chicken noodle soup, and it comes together in under 30 minutes!

Olive Garden Five Cheese Marinara Sauce (Copycat Recipe)

Flat lay photo of a white bowl with a serving of Southwest Chicken Soup

Southwest Chicken Soup {Chili's Copycat}

When there's a chill in the air and only a bowl of warmly spiced soup will do, this Chili's copycat southwest chicken soup is sure to satisfy the craving! Packed with tender shredded chicken in a warm chipotle, tomato broth with just the right amount of veggies, and full of warm and delicious spices - this soup screams Southwest goodness!

Spicy Chilli Garlic Noodles

These noodles may seem simple, and they are. But one bite, and you will not be able to shovel them into your mouth fast enough. These spicy chilli garlic noodles take 10 minutes to make, but are full of salty and spicy flavours we all know and love.

Creamy Basil Marinara Soup {With Grilled Cheese Croutons}

This creamy basil marinara soup takes humble, high-quality marinara sauce and turns it into a perfectly comforting, cold day cure with the right amount of spice, and freshness from basil pesto. Topped with bite-sized grilled cheese croutons, this is the height of comfort food!

Crispy Fried Onion Pulao

Rice is the perfect, versatile side dish for any weeknight meal. This crispy fried onion pulao is an Indian twist on a standard rice side dish. Fresh fried onions give fragrant long-grain rice a fun, delicious twist with little effort! The best part is this side dish requires only five ingredients.

Authentic Yellow Shawarma Rice (Better Than Halal Cart)

Fluffy, fragrant, and beautifully golden, this Yellow Shawarma Rice is the perfect base for chicken shawarma bowls, platters, and Mediterranean-inspired meals. Made with basmati rice, warm spices, and aromatics, this recipe delivers authentic restaurant-style flavor at home.

Creamy Boursin Roasted Red Pepper & Tomato Bisque {Jarred Peppers}

Tomato soup is the ultimate comfort food for a cold day. While I never, ever, will get tired of good old fashioned tomato soup, this creamy roasted red pepper bisque comes in a close second. Sweet roasted red peppers, creamy and herby boursin cheese and tangy tomatoes make for delicious, comforting bisque. The best part, it does not need to simmer all day!

Benihana-Style Onion Soup

This Benihana Onion Soup copycat recipe recreates that crystal-clear broth at home using simple pantry ingredients and traditional techniques. It is delicate, savory, and perfectly balanced - just like the restaurant version!

Look for stovetop pasta recipes and skillet-based dinners that rely on pantry staples and simple techniques.

Make-Ahead & Meal Prep Friendly Dinners

Not every weeknight meal has to be cooked the same day. Many easy dinner recipes reheat wonderfully and are perfect for meal prep.

What Reheats Well

Saucy pasta dishes
Chicken with pan sauces
Copycat restaurant recipes
Rice-based meals

Storage Tips

Store leftovers in airtight containers
Refrigerate within 2 hours of cooking
Most meals keep well for 3-4 days

Many copycat recipes are especially meal-prep friendly and taste even better the next day!

Frequently Asked Questions

What are the best quick weeknight meals?

The best weeknight meals are recipes that use simple ingredients, cook in 30 minutes or less, and require minimal cleanup. Skillet meals, pasta dishes, air fryer dinners, and one-pan meals are especially popular because they're fast, flexible, and family-friendly.

What can I cook for dinner in 30 minutes or less?

Look for recipes that rely on efficient cooking methods, such as the air fryer, and that use pantry staples to get dinner on the table fast.

How do I make weeknight dinners easier?

Planning ahead, stocking pantry staples, and relying on quick cooking methods can make weeknight dinners easier. Having a rotation of trusted quick dinner recipes also helps reduce decision fatigue.

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Best Air Fryer Copycat Recipes (Restaurant Favorites to Make at Home)

Air fryer copycat recipes are one of the easiest ways to recreate your favorite restaurant meals at home, without deep frying, excessive oil, or expensive takeout bills. From crispy appetizers to bold, flavor-packed chicken dishes, the air fryer delivers restaurant-style results with less effort and mess - all tested to taste like the real thing!

Collage of four air fryer copycat recipes.

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Copycat recipes made in the air fryer are homemade versions of popular restaurant dishes, tested to deliver the same crispy texture and bold flavor, without deep frying. By using high heat, minimal oil, and restaurant-style seasoning techniques, these air fryer recipes recreate your restaurant favorites in a faster, lighter way!

Why Restaurant Copycat Air Fryer Recipes Are So Popular

Crispy texture without deep frying
Faster than oven-baking
Less oil equals fewer calories
Ideal for reheating and recreating takeout recipes

The Best Restaurant Copycat Air Fryer Recipes (By Category)

Air Fryer Copycat Appetizers & Snacks

Keg Copycat Garlic Cheese Bread (Oven & Air Fryer!)

Close-up shot of baked antojito pinwheels in a mini skillet.

Jalapeño Cream Cheese Pinwheels {Montana's Antojito Copycat}

These jalapeño cream cheese pinwheels are a copycat of Canadian chain restaurant Montana's delicious appetizer menu item. Soft flour tortillas get stuffed and rolled tight with a savory, cheesy filling packed with briny jalapeños, crisp bell peppers, and crunchy scallions.

Stuffed Everything Bagel Bites (Dunkin Copycat)

Skip the drive-thru with these homemade, grab and go stuffed everything bagel bites! With three ingredients, this recipe is a quick and easy Dunkin copycat that makes the perfect quick and easy breakfast option. Whether you call them bagel bites, bagel holes, or bagel bombs, all you'll need is 30 minutes, and an air fryer!

Air Fryer Copycat Chicken Recipes

Panera Copycat Napa Almond Chicken Salad (Without Celery)

This Napa Almond Chicken Salad is a Panera copycat recipe, with some added jazz! Packed with big chunks of chicken, a creamy and tangy dressing, and the perfect hint of sweetness from grapes and almonds, this chicken salad is anything but boring. This napa almond chicken salad is going to be a favorite with your entire family!

Air Fried Spicy Chicken Sandwich {Popeyes Copycat}

Perfectly brined with pickle juice and hot sauce, breaded and air fried to crisp perfection, all on a soft butter brioche bun, this spicy chicken sandwich might just be better than the fast food counterpart.

Citrus marinated grilled chicken, arranged on a platter with fresh limes and pickled red onions.

El Pollo Loco Copycat Citrus Marinated Chicken

Jazz up plain, boring chicken with this el pollo loco citrus marinated chicken recipe! This delicious, zesty marinade is made with simple ingredients, and will instantly transport you to warm tropical sunshine - it's the perfect copycat recipe!

Sliced cooked chicken served with a serving fork.

Air Fryer Chipotle Lime Chicken {Qdoba Copycat}

Air Fryer Copycat Side Dish Recipes

Longhorn Copycat Brussels Sprouts (Air Fryer)

These Longhorn steakhouse copycat brussel sprouts will turn anyone into a vegetable lover! With the help of an air fryer, these brussel sprouts are perfectly crisp, and full of flavor. Topped with a sweet and spicy glaze, you might forget you're eating brussel sprouts!

Red Lobster Copycat Brussels Sprouts (Air Fryer)

These Red Lobster copycat brussel sprouts are a delicious, flavourful way to include vegetables as a side dish! The air fryer crisps up these brussel sprouts perfectly. Topped with a sweet and sticky soy glaze, and savoury crispy fried onions, these sprouts are packed with flavour and crunch!

Chinese Garlic Green Beans (Din Tai Fung Copycat)

These Chinese garlic green beans are a copycat of the popular Din Tai Fung recipe that has taken over the internet. These crispy green beans come together in an umami-packed garlic and soy stir fry, making the perfect Asian side dish. The best part? Only 4 ingredients are needed, with no deep frying!

How to Make Restaurant-Style Recipes in the Air Fryer

Use cornstarch for crispness.
Spray foods lightly with cooking oil spray for a golden-brown crust.
Preheat your air fryer before cooking
Don't overcrowd the air fryer basket - cook in batches if needed.
Apply sauces after cooking to prevent burning.
Finish with butter or glaze when needed for authentic flavor.

Troubleshooting & FAQs

Do air-fried versions of copycat recipes really taste like the restaurant?

Yes! When cooked at high heat with proper spacing and well-tested finishing sauces, air fryer copycat recipes can closely replicate restaurant texture and flavor.

Are air-fried copycat recipes healthier than restaurant versions?

Most airfryer copycat recipes are significantly lower in oil and calories than traditional deep-fried versions.

What temperature is best for crispy air fryer copycats?

Most copycat recipes perform best between 375°F and 400°F.

Why isn't my air fryer food getting crispy?

Overcrowding the basket, skipping preheating, or using too much sauce during cooking can prevent crisping. Cook in batches and saucing after air frying usually fixes this.

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Let us know how it was by rating and commenting! Follow us on our socials on Instagram, Pinterest and Facebook, tag us in your creations, and be sure to try more of our copycat favorites!

The Best Copycat Recipes to Make at Home

Craving your favorite restaurant dishes, but don't want to leave the house? These copycat restaurant recipes bring familiar, favorite flavors straight to your kitchen with no reservations required! The best part? You get complete control over the ingredients, and can save some money along the way, too!

Collage of copycat recipes, including bagel bites, brussels sprouts, baked ziti, and stuffed mushrooms.

What Are Copycat Recipes?

Copycat recipes are homemade versions of your favorite restaurant dishes, such as Olive Garden Breadsticks or Benihana Hibachi Steak.
As the name suggests, the recipes are not identical to the ones used in restaurants, but the flavors come as close as possible.
While some recipes are "inspired by" restaurant recipes, copycat recipes replicate the exact flavors you enjoy in your favorite restaurant dishes.

Popular Copycat Recipes on The Sassy Foodie

Copycat Main Dishes

Blackened Creole Chicken (Cactus Club Copycat)

This blackened creole chicken recipe is a copycat version of the infamous Cactus Club Cafe dish you know and love. With flavorful, juicy chicken and the most savory, delicious butter topping, this chicken recipe is almost identical to the restaurant version!

El Pollo Loco Copycat Citrus Marinated Chicken

Sliced harissa chicken served over yellow rice, garnished with red onions.

Honey and Harissa Chicken Thighs (Cava Copycat)

Cava's honey and harissa chicken is a fan favorite! These juicy chicken thighs are marinated in a perfect sweet and spicy sauce, with a hint of smokiness. Whether you add this chicken to your favorite Mediterranean bowls or eat it as a main dish, this will become a regular in your rotation.

Mexican Carne Asada (Chipotle Copycat)

This Mexican Carne Asada recipe is a copycat of the popular restaurant, Chipotle Mexican Grill. This juicy flank steak is marinated in a flavorful marinade and perfectly grilled. Perfect for tacos, burrito bowls, or anything in between!

Chicken Romano (Cheesecake Factory Copycat)

Cheesecake Factory's chicken romano is the perfect, crispy, and crunchy chicken cutlet recipe. If the thought of thinly sliced chicken coated in a perfectly seasoned parmesan panko crust has your mouth watering, then this chicken cutlet recipe is going to be one of your favorites!

Olive Garden Copycat Eggplant Parmigiana (Parmesan)

Whether you're taking a break from meat or don't eat meat at all, this Olive Garden copycat eggplant parmigiana is the ultimate comfort food!

PF Chang's Spicy Chicken (Copycat)

This copycat version of PF Chang's spicy chicken is the perfect blend of savory and spicy! Tender chicken gets stir-fried with the ultimate flavor-packed sauce, with hints of garlic and sambal.

Olive Garden Chicken Margherita Copycat

Copycat Appetizers & Sides

Mashed potato spring rolls served on a platter with cheddar cheese, green onions, and bacon on top.

Loaded Mashed Potato Spring Rolls (Joey Copycat)

Elevate your mashed potato game with these loaded mashed potato spring rolls! This Joey restaurant copycat recipe takes the creamy mashed potatoes we know and love, and gives them a crispy twist with all your favorite toppings. This recipe is the ultimate use for leftovers, too!

Szechuan Chicken Lettuce Wraps (Joey Copycat)

These Szechuan chicken lettuce wraps are the perfect copycat version of the popular Joey restaurant appetizer! Classic lettuce wraps get the ultimate upgrade in this appetizer recipe - Ready in 30 minutes, these chicken lettuce wraps are easy and packed with flavor!

Chipotle Copycat Black Beans (Instant Pot)

Benihana Copycat Hibachi Vegetables

Hibachi Restaurant-Style Fried Rice (Benihana Copycat)

Kung Pao Brussels Sprouts (PF Chang's Copycat)

These kung pao brussels sprouts will convert anyone into a vegetable lover. Inspired by PF Chang's version, these crispy sprouts are tossed in a sweet and spicy kung pao glaze, making the perfect side or appetizer.

Olive Garden Garlic Breadsticks (Copycat)

These olive garden garlic breadsticks are bring a restaurant favorite, home! These homemade breadsticks are soft, chewy, and extra savory. You may go in for 1, but don't be surprised if you eat 10!

Pepperoni Pizza Pretzels (Auntie Anne's Copycat)

These pepperoni pizza pretzels are an Auntie Anne's copycat recipe that will bring you a taste of mall nostalgia. These pretzels are chewy, with the right amount of salt and spice from crispy pepperoni.

Copycat Sauces & Condiments

Close-up of creamy Benihana-style ginger salad dressing.

Benihana Copycat Ginger Dressing

If you've ever eaten at Benihana, you know the real star isn't just the hibachi - it's that bold, tangy ginger dressing poured over their crisp house salad. Light, zesty, slightly sweet, and packed with fresh ginger flavor, this dressing comes together in under 5 minutes.

Olive Garden Salad Dressing (Copycat Recipe)

This Olive Garden Salad Dressing copycat tastes just like the restaurant favorite - creamy, tangy, slightly sweet, and perfectly zesty. If you love this iconic house salad, this homemade version delivers the same bold flavor using simple pantry ingredients in under 5 minutes!

Olive Garden Five Cheese Marinara Sauce (Copycat Recipe)

Fresh Tomato Salsa {Chipotle Copycat}

This fresh tomato salsa is a Chipotle copycat recipe that could not be easier to make at home. Fresh produce and minimal ingredients make for the most delicious, bright salsa. The best part is you only need 4 ingredients, and 5 minutes to prepare!

Roasted Tomato Salsa {Qdoba Copycat}

This roasted tomato salsa is a copycat recipe for the infamous Qdoba salsa. All it takes are several simple ingredients to create the best restaurant-style salsa (and crispy tortilla chips on the side)!

Benihana Copycat Garlic Butter (Homemade)

This copycat recipe for Benihana's garlic butter is easy to make and is the perfect base for hibachi steak, fried rice, or even Benihana's hibachi vegetables. You'll want to keep a batch on hand at all times!

Hibachi Mustard Dipping Sauce (Benihana Copycat)

Level up your homemade hibachi feasts with this classic mustard dipping sauce - just like the one you get at Benihana! This dipping sauce packs a spicy, mustard punch with a hint of salty soy and garlic.

Crazy Feta Whipped Feta Dip (Cava Copycat)

Whether you are looking for a new addition to your appetizer boards, or are simply looking for a new topping to your favorite Mediterranean bowls, this Cava copycat crazy feta dip is just what you're looking for! Packed with salty feta, spicy jalapenos, mellow roasted garlic, and roasted onions, this dip is a crazy burst of flavor!

Copycat Salads

Avocado Kale Salad (Cactus Club Copycat)

This Cactus Club copycat avocado kale salad is packed with bursts of flavor and texture! This anything-but-average salad will be on repeat so often that you'll want to skip the restaurant altogether.

Earl's Warm Potato Salad

This Earl's warm potato salad recipe takes the classic potato salad and kicks it up a notch with warm, tender potatoes, crispy bacon, and a creamy, flavorful dressing. Perfect for family dinners, BBQs, or just because, this dish is easy to make and delicious.

Authentic La Scala Chopped Salad (Restaurant Copycat)

If you've seen the viral La Scala chopped salad all over social media, this is the exact copycat recipe you've been looking for. Crisp lettuce, Italian salami, creamy mozzarella, chickpeas, and a bold red wine vinaigrette, all chopped finely so every bite is perfectly balanced.

Dim Sum Cucumber Salad {Din Tai Fung Copycat}

This dim sum cucumber salad is a copycat recipe from the popular Din Tai Fung restaurant. Fresh, crisp cucumbers get a flavourful twist with a salty, sour dressing with just the right amount of spice. A few simple tweaks make this a quick and easy appetizer or side dish to your Asian favourites.

Lentil Tabbouleh {Cava Copycat}

This Lentil Tabbouleh recipe is a copycat of the popular Mediterranean restaurant, Cava. Tender lentils are elevated into a fresh, bright salad, with parsley, cucumbers and tomatoes. Topped with a zesty and light dressing, there is no cooking required, and ready in under 10 minutes!

Copycat Recipes by Cooking Method

Air Fryer Copycat Recipes

Stuffed Everything Bagel Bites (Dunkin Copycat)

Chinese Garlic Green Beans (Din Tai Fung Copycat)

Spicy chicken sandwiches on parchment paper, with a glass of beer

Air Fried Spicy Chicken Sandwich {Popeyes Copycat}

Longhorn Copycat Brussel Sprouts {Air Fryer}

Chipotle lime chicken in a bowl with rice, beans and avocado

Air Fryer Chipotle Lime Chicken {Qdoba Copycat}

Red Lobster Copycat Brussel Sprouts {Air Fryer}

Stovetop Copycat Recipes

Benihana-Style Onion Soup

Black Pepper Chicken {Panda Express Copycat}

Homemade Panera Thai Chicken Soup

This Panera Bread Thai style chicken soup has tender white meat chicken soaked in a spicy-sweet coconut broth. It's the perfect soup if you're craving something that is both flavorful and comforting, as it's full of nourishing veggies and deliciously creamy coconut milk.

Southwest Chicken Soup {Chili's Copycat}

Tomato Basil Pasta {Cheesecake Factory}

This Cheesecake Factory tomato basil pasta recipe is a copycat version of an oh-so-good favorite! Pasta in a tangy tomato sauce, get's finished with a fresh and bright basil oil, tender chicken and of course fresh mozzarella!

Olive Garden Chicken Gnocchi Soup (Better Than the Restaurant!)

This Olive Garden Chicken Gnocchi Soup copycat recipe recreates the restaurant favorite at home, packed with rich, creamy broth, tender shredded chicken, pillowy potato gnocchi, and fresh spinach in every bite.

Farfalle with Chicken & Roasted Garlic {Cheesecake Factory}

This creamy, dreamy pasta is a Cheesecake Factory favorite, but is incredibly easy and quick to make at home. Packed with salty pancetta, sweet caramelized onions, and luscious roasted garlic, this pasta dish truly has it all!

Benihana-Style Hibachi Steak (Easy Copycat Recipe)

This Benihana-style hibachi steak recipe delivers that iconic teppanyaki flavor at home - perfectly seared steak bites, rich garlic soy butter, and bold umami flavor, with no flat-top grill required!

Copycat Panera Broccoli Cheddar Soup (Ultra Creamy)

If you love Panera's famous broccoli cheddar soup, this copycat version delivers that same ultra-creamy, thick, cheesy texture right at home. It's rich without being heavy, packed with tender broccoli, and loaded with sharp cheddar for that signature restaurant flavor.

Panda Express Chicken Teriyaki (Authentic Copycat Recipe)

Spicy Rigatoni Vodka (Cheesecake Factory Copycat)

This homemade copycat version of the Cheesecake Factory's Spicy Rigatoni Vodka is creamy and spicy, with pops of salty pancetta and juicy tomatoes - ready in under 30 minutes!

Benihana Copycat Hibachi Chicken

Olive Garden Alfredo Sauce (Better than the Restaurant)

Oven-Baked Copycat Recipes

Olive Garden Copycat Eggplant Parmigiana (Parmesan)

Whether you're taking a break from meat or don't eat meat at all, this Olive Garden copycat eggplant parmigiana is the ultimate comfort food!

Olive Garden Chicken Parmigiana (Parmesan)

Olive Garden's chicken parmigiana is one of their most popular dishes for a good reason - it's delicious! This copycat recipe brings that iconic crispy chicken, zesty marinara sauce, and melty cheese home, just like you'd get at the restaurant!

IHOP Copycat Hash Browns (Crispy & Buttery)

This copycat IHOP hash browns recipe gives you that restaurant-style texture and flavor, using simple pantry ingredients and an oven!

Olive Garden Five Cheese Ziti al Forno (Homemade!)

This homemade recipe for Olive Garden's popular Five Cheese Ziti al Forno will bring you all the comfort and flavor you love from the restaurant version! Zesty tomato sauce packed with melty cheese, and the right amount of crunch from the breadcrumb topping makes the ultimate meatless pasta dish, that everyone will love!

Black Pepper Focaccia (Panera Bread Copycat)

If you are a Panera Bread fanatic, then you have probably tried their black pepper focaccia. This Panera copycat black pepper focaccia recipe comes close to the bakery version, from the comfort of your own home with minimal effort.

Twice Baked Loaded Mashed Potatoes {Outback Copycat}

These twice baked loaded mashed potatoes are an Outback copycat recipe, that take regular, delicious mashed potatoes, and elevate them to the next level. With bacon, cheddar cheese and tangy sour cream, these potatoes do not skimp on flavour. They taste just like the ones you'd get at the restaurant!

Keg Copycat Garlic Cheese Bread (Oven & Air Fryer!)

Mushrooms Neptune (The Keg Copycat Recipe)

If you have ever been to The Keg Steakhouse, you have definitely tried their famous mushrooms neptune. This homemade version of The Keg's mushrooms neptune will satisfy your craving when you don't feel like trekking out for a fancy meal. Tender mushrooms are packed with a creamy crab filling, making an appetizer you, your friends, and family will keep coming back to!

Twice baked potatoes lined up on a sheet tray.

The Keg Copycat Twice Baked Potatoes

These twice-baked potatoes are a copycat version of the popular recipe served at The Keg Steakhouse. Fluffy baked potatoes stuffed with a creamy filling, packed with bacon and green onions - these potatoes are the perfect side to any dinner!

Jalapeño Cream Cheese Pinwheels {Montana's Antojito Copycat}

Flat lay shot of 8 Crumbl Inspired Cosmic Cookies

Crumbl Cosmic Brownie Cookies {Boxed Mix}

These copycat crumbl cosmic brownie cookies are a chocolate lovers' delight! They are colorful, fun, and full of decedent chocolate flavor!

Giant Cheese Stuffed Shells {Olive Garden Copycat}

If you love Olive Garden's Giant Cheese Stuffed Shells but wish you could recreate the famed stuffed shell recipe in the comfort of your own home (just like my Olive Garden chicken gnocchi soup), you're in for a treat! Giant pasta shells stuffed with three kinds of cheese, on top of rich marinara and doused in creamy alfredo sauce - delicious!

Cavatappi Bacon Mac and Cheese {Longhorn Copycat}

Rich, ultra-creamy, and loaded with crispy bacon, this Cavatappi Bacon Mac and Cheese is the comfort food upgrade you didn't know you needed. Inspired by the Longhorn Steakhouse favorite, this copycat version is packed with a velvety sauce, perfectly cooked pasta, and a smoky bacon finish - all made in your own kitchen!

Kitchen sink cookies stacked on top of each other, with a cookie broken in half.

Kitchen Sink Cookies {Panera Copycat}

Looking for the perfect cookie? Have you ever tried Panera Bread Kitchen Sink Cookies?! This copycat recipe creates the best cookies, combining both caramel and chocolate, with the saltiness of pretzels, to melt right in your mouth!

Chili's Copycat Chocolate Chip Skillet Cookie

This Chillis copycat chocolate chip skillet cookie is a homemade version of this restaurant favourite. Increase the wow factor of classic chocolate chip cookies with a giant skillet version, instead! Soft, chewy, and ooey-gooey, with the contrast of cool vanilla ice cream - this cookie is the perfect dessert!

Tips for Making the Best Copycat Recipes at Home

Be Generous: What makes most restaurant recipes so special is how much fat (or butter) and salt they use. If you feel like you're missing something, it's probably either of these two ingredients.
High Heat: Especially when you're making Asian copycat recipes, like PF Chang's Spicy Chicken, cooking with high heat will replicate that signature smoky wok flavor, known as "wok hei".
Layer seasoning: One of the keys to restaurant-quality dishes is to season every layer, instead of seasoning the dish once at the end. It makes all the difference!

More Easy Takeout Favorites

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PF Chang's Spicy Chicken (Copycat)

This copycat version of PF Chang's spicy chicken is the perfect blend of savory and spicy! Tender chicken gets stir-fried with the ultimate flavor-packed sauce, with hints of garlic and sambal. This quick stir fry is so easy to make at home!

Chang's spicy chicken in a serving bowl, with chopsticks picking up a piece of a chicken.

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Why You'll Love This Recipe

A delicious copycat: This stir-fry recipe is almost as good as PF Chang's version - and you don't need to leave your home! The flavor profile is just as crave-worthy as the rest of these homemade copycat recipes!

Staple pantry ingredients: This spicy chicken recipe uses common Asian pantry staples. Once you have a stocked pantry, you won't need to look further to build a flavorful sauce.

Quick cooking: One of the best parts of stir-fry cooking is the speed. A hot wok brings this chicken to your table in 30 minutes or less.

Ingredient Notes

Shaoxing wine: This is also known as Chinese cooking wine. It is on the sweeter side and is strictly used for cooking, not drinking. It is often the "secret" ingredient you will feel is missing when you recreate Chinese-style recipes at home.
Soy sauce: This recipe calls for light soy sauce, which is the most commonly found type in supermarkets. Soy sauce is a pantry staple for Chinese takeout recipes.
Scallions: Also known as green onions, you will mostly need the whites of the scallions, which are the bottom root area.
Sambal oelek: Sambal is an Indonesian chili paste, made with chilies and added savory ingredients like garlic and shallots.
Chicken broth: I recommend using reduced-sodium chicken broth so you can control the salt content on your own. The other ingredients have quite a bit of salt as well.

A full list of ingredients with measurements is located on the recipe card, below.

Get Your Pantry Ready to Cook!

For more detailed information on many of the ingredients used in this recipe, check out this guide to 10 pantry staple ingredients in Chinese cooking!

Substitutions

Chicken breasts: Substitute chicken breasts with sliced boneless, skinless chicken thighs.
Shaoxing cooking wine: Use sherry, mirin, or rice wine vinegar with some added sugar.
Sambal oelek: Substitute with sriracha, chili garlic paste, or sweet chili sauce.
Chicken broth: Vegetable broth or water will work if you don't have chicken broth.

Variations

Different proteins: Substitute chicken for shrimp, pork, or beef for a different twist.
Vegetables: Add your favorite vegetables like onions, celery, carrots, or peppers to bulk up this stir fry.
Extra spicy: Add extra sambal, sriracha, or chopped red chilies for an extra kick to this chicken.

Close up of cooked Chang's spicy chicken with chopsticks.

Looking for Other Substitutions?

Ask ChatGPT for suggestions on substituting any particular ingredient!

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Prep the chicken: Thinly slice the chicken breast partially against the grain. This is a great guide to slicing chicken breast.

Sliced chicken breast in a mixing bowl with seasonings and corn starch.

Marinate the Chicken

Add the thinly sliced chicken to a medium-sized bowl with soy sauce, cooking wine, and corn starch.

Mix thoroughly, and let the chicken sit for 5-10 minutes.

Chang's spicy chicken sauce being mixed in a measuring cup.

Prepare the Sauce

Add the spicy sauce ingredients to a mixing bowl or measuring cup.

Mix until everything is combined.

Marinated chicken sauteeing in a hot wok.

Saute the Chicken

Heat a large wok over medium-high heat. Add neutral cooking oil to the hot wok.

Carefully add the velvetted chicken to the hot wok, and let it sit for 1-2 minutes. Using a flat spatula, toss the chicken to brown on all sides.

Remove the cooked chicken from the wok.

Cooked chicken being mixed into spicy sauce, in a hot wok.

Stir Fry

Wipe the same wok, and heat 2 tablespoons of neutral oil over medium-high heat. Stir-fry the garlic and scallion whites for 1 minute.

Add the sauce to the wok and cook for 2 minutes.

Mix in the cooked chicken, and toss in the spicy sauce. Finish with the green part of the scallions, and serve.

Expert Tips

Be prepared: This recipe will move fast in a hot wok. Keep all of your ingredients next to you so that you are ready to go.

Cooking without a wok: If you do not have a wok, use a large, heavy-bottom skillet with a lot of surface area.

Thickening the sauce: The chicken is coated in corn starch, which is usually enough to thicken the sauce at the end of the cooking process. If you find that the sauce is too thin, add a slurry made with 1 tablespoon cornstarch and 1 tablespoon of cold water to thicken.

Make Ahead & Storage

The spicy sauce can be mixed and jarred. Store in the fridge for up to a week.
Refrigerate leftover spicy chicken in an airtight container for 3-4 days.
Reheat leftover chicken in a skillet, and thin out the sauce with chicken broth if it is too thick.

Serving Suggestions

Rice & Noodles: This classic stir fry goes perfectly with rice, including classic white jasmine rice, hibachi fried rice, or sheet pan pineapple fried rice. If you prefer noodles, hakka noodles are a great choice.
Vegetables: Round out this meal with vegetables, like air-fried soy broccoli, hibachi-style vegetables, or Chinese garlic green beans.

More Asian-Inspired Recipes

If you love restaurant-style dinners without the wait, this recipe is part of my collection of weeknight dinner ideas made with simple ingredients and ready in 30 minutes or less

If You Try One of Our Recipes

Let us know how it was by rating and commenting! Follow us on our socials on Instagram, Pinterest and Facebook, and tag us in your creations!

Banana Chocolate Coffee Cake

This banana chocolate coffee cake is the perfect way to use up bananas that are slightly past their prime. This moist cake is amped up with cinnamon, brown sugar, and melty, gooey, chocolate. It is the perfect accompaniment to your afternoon tea or coffee!

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Why You'll Love This Recipe

A classic sweet treat: Banana bread and cake are classic sweet dessert treats, and there are hundreds of ways to make them. This recipe is a spin on those nostalgic snacks you want to add to your recipe rotation.

Great for beginners: This cake is very forgiving, which makes it perfect for beginner bakers. This recipe is hard to mess up!

Good for overripe bananas: This recipe is the best way to use up bananas that are too ripe to eat as is. In fact, the mushier the bananas, the better!

Ingredient Notes

Mashed bananas: The best bananas to use for this cake are the ones that have started to brown on the outside. You want a good amount of browning on the skin, which shows that the bananas are very soft on the inside.
Salted butter: I like to use salted butter as it adds a balance of flavor to the cake batter, just like if you add a pinch of salt to the dry ingredients. You want your butter to be softened.
Brown sugar: This recipe uses dark brown sugar, which means it has a higher molasses content.
Sour cream: It is important to use full-fat sour cream for this recipe. Low-fat sour cream has a watery texture, which will also make the cake batter too thin.
Baking powder & soda: Baking powder and soda are used for leavening the cake.
Semi-sweet chocolate chips: Semi-sweet chocolate chips work best for this cake, as they are not overpoweringly sweet like milk chocolate chips would be.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Salted butter: Feel free to use unsalted butter instead. If you use unsalted butter, add a pinch of salt to the dry ingredients.
Dark brown sugar: Substitute with light brown sugar if that is what you have on hand.
Semi-sweet chocolate chips: You can use dark chocolate chips, or milk chocolate chips if you prefer. Milk chocolate is sweeter, so you will want to be mindful of that.

Variations

Nuts: Add some chopped walnuts to the cake batter for a pop of texture and nutty flavor.
Caramel: Add chopped caramels in the center of the cake, and pops of caramel on the top of the cake, for an extra decadent touch.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Preheat oven: Preheat your oven to 350°F.

Whisk dry ingredients: Whisk the flour, baking soda, and baking powder together.

Mix cinnamon sugar: Add the brown sugar and cinnamon to a small mixing bowl, and combine.

Mashing bananas in a mixing bowl with a masher.

Mash the Bananas

Peel the bananas into a large mixing bowl.

Using a potato masher, mash the bananas until the mixture is mostly smooth. Some lumps are fine.

Butter and sugar creamed in a stand mixer.

Cream the Sugar and Butter

Add the softened butter and granulated sugar to a stand mixer bowl.

Using the paddle attachment, cream the butter and sugar for 1-2 minutes until combined.

Add the eggs, and continue to mix with the paddle attachment until combined.

Mix the Remaining Wet Ingredients

Add the sour cream, mashed bananas, and vanilla extract to the stand mixer bowl, and mix on low until combined.

Finished cake batter with chocolate chips in a stand mixer bowl.

Finish the Batter

Add the dry ingredients to the mixer, and mix on low until the batter has come together.

Remove the bowl from the stand mixer, and fold in half the semi-sweet chocolate chips using a rubber spatula.

Cake batter in a baking pan, with cinnamon brown sugar sprinkled on top.

Assemble the Cake

Grease a 9x13 baking pan with butter.

Pour half the batter into the pan, and sprinkle half the cinnamon sugar mixture in a layer on top of the cake batter.

Fully assembled cake with brown sugar and chocolate chips sprinkled on top.

Finish and Bake

Pour the remaining cake batter over the cinnamon sugar layer. Sprinkle with the remaining cinnamon sugar and chocolate chips.

Bake the cake for 45-50 minutes until the middle of the cake is firm.

Expert Tips

Toothpick test: An easy way to check your cake for doneness is by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is fully cooked.

Cover with foil: The sugar topping is easy to burn. If the top of the cake is browning quickly, cover it with foil after 20-25 minutes of baking.

Let the cake cool: Once fully baked, let the cake cool for 25-30 minutes before cutting into it. This will ensure nice, clean slices.

Make Ahead & Storage

Store this cake in an airtight container at room temperature, for 1-2 days.
If you are storing this cake for longer, store it covered in the fridge for up to one week.
This cake can be frozen in a freezer-safe container or bag. Thaw the cake before serving.

Banana chocolate coffee cake in a baking pan, with chocolate chips as a garnish.

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English Puff Pastry Sausage Rolls

English puff pastry sausage rolls are a classic appetizer or snack recipe, that are so incredibly easy to make at home! These homemade British sausage rolls are so easy to make at home, that you can easily skip the freezer section version.

Cooked sausage rolls arranged on a sheet tray, with dipping sauces.

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Why You'll Love This Recipe

Great for entertaining: These sausage rolls are a classic appetizer idea, especially for the holidays. It is easy to scale this recipe up to feed a crowd too.
Easy to make: You do not need any fancy equipment, ingredients, or techniques to make these sausage rolls. They are fancy but easy to make, even for beginners.
Kid-friendly: The flavors in these sausage rolls are mild, which makes them kid-friendly!

Ingredient Notes

Frozen puff pastry: Puff pastry is always best store-bought. The homemade process is far too labor-intensive for the finished product. You can usually find puff pastry sheets in the freezer section of your grocery store.
Ground pork: Typically, ground pork is not sold with a specific fat content like ground beef. If your store does sell it like that, you will want to choose a higher fat content for this recipe.
Panko: Panko breadcrumbs are also known as Japanese breadcrumbs. They help to bind the filling together, but you will not find any crunchy texture in the meat filling.
Dried spices: You will need ground sage, nutmeg, garlic powder, and salt.
Dijon mustard: Dijon mustard adds a subtle layer of flavor that also seeps into the pastry as it cooks.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Ground pork: You can use ground chicken instead of ground pork if you prefer.
Panko breadcrumbs: You can use regular, unseasoned breadcrumbs instead of panko.
Dijon mustard: You can opt for one of these substitutions for Dijon mustard. I recommend using hot English, or grainy mustard.

Variations

Curry flavor: Add a pinch of curry powder to the sausage filling for some extra depth of flavor.
Toppings: Top the sausage rolls with sesame seeds for an extra pop of texture and some nuttiness.
Air fryer: If you are making a small batch of these sausage rolls, you can make them in the air fryer instead of the oven.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Thaw the puff pastry: Take the puff pastry out of the freezer approximately 30 minutes before you are ready to roll the sausage rolls.

Preheat the oven: Preheat the oven to 400°F.

Mixed sausage filling in a mixing bowl, showing the texture of the meat mixture.

Mix the Sausage Filling

Add the ground pork, egg, panko, and dried seasonings to a large mixing bowl.

Using clean hands, mix the pork mixture until everything is combined and the texture is paste-like.

Transfer to Piping Bag

Transfer the sausage filling to a large freezer bag, or a piping bag if you have one.

Close the top of the bag, and cut the end off of one corner to pipe the sausage meat out.

Puff pastry sheet spread with dijon mustard.

Prepare the Puff Pastry

Cut each puff pastry sheet in half, horizontally.

Spread Dijon mustard on ⅓ of each puff pastry portion.

Sausage roll filling being poped onto the puff pastry.

Pipe the Sausage Filling

Pipe the sausage filling on top of the Dijon mustard portion of the puff pastry.

Using your fingers, gently flatten the sausage meat.

Brushing the edge of the puff pastry with egg wash on a pastry brush.

Seal the Sausage Rolls

Using a pastry brush, brush the clean edge of the puff pastry with egg wash.

Rolling the sausage-stuffed pastry closed.

Roll and Cut

Fold the puff pastry over the sausage filling, and roll into a log sealing the puff pastry with the egg wash side of the pastry.

Cut each log portion into 8 individual sausage rolls.

Individual sausage roll pieces on a sheet tray, with egg wash on top.

Bake the Sausage Rolls

Arrange the sausage rolls onto a sheet tray.

Brush the tops of the rolls with egg wash, and bake at 400°F for 25-30 minutes.

Expert Tips

Thawing puff pastry: Your puff pastry is ready to use when you can easily unfold the pastry, as it usually is folded in thirds. If the pastry trips when you are unfolding it, dab the hole with some water to bring it back together.

Working with puff pastry: It is important to keep the puff pastry cold, otherwise you will not get those flakey layers. If you find the dough is getting soft, put it back in the freezer so chill the butter in the dough.

Using lean pork: If you are using pork is lean with little fat, you will want to add 2 tablespoons of butter to the sausage filling. The fat is important for the sausage flavor and texture.

Make Ahead & Storage

You can freeze the uncooked sausage rolls if you want to make them ahead of time.
Prepare the recipe up until brushing the tops of the rolls with egg wash.
When you are ready to serve, brush the sausage rolls with egg wash out of the freezer, and bake.

Cooked English sausage rolls arranged on a sheet tray.

Serving Suggestions

Dips and Sauces: Serve these sausage rolls with any of your favorite sauce or dip recipes. Some of my recommendations are Benihana's mustard sauce, chili garlic sauce, or chimichurri aioli.
Appetizers: These sausage rolls go perfectly with other delicious appetizers, like stuffed mushrooms neptune, jalapeno cream cheese pinwheels, and spinach and artichoke dip.

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Spicy Rigatoni Vodka (Cheesecake Factory Copycat)

This homemade copycat version of the Cheesecake Factory's Spicy Rigatoni Vodka is creamy and spicy, with pops of salty pancetta and juicy tomatoes. The sauce is incredibly easy to make at home, meaning you can have this pasta on your table in under 30 minutes!

Cheesecake factory spicy rigatoni vodka in a skillet, with a serving spoon.

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Why You'll Love This Recipe

Minimal ingredients: This Cheesecake Factory pasta recipe does not require a long list of ingredients. The sauce requires only three main ingredients, with a few other elements to bring the pasta together.
Quick on time: This is a 30 minutes or less meal, and it is entirely weeknight dinner-friendly. You can make this in less time than it would take to get seated at your local Cheesecake Factory!
Just like the restaurant: This recipe tastes as close to identical as possible - what's not to love?

Ingredient Notes

Rigatoni pasta: Rigatoni is a great pasta shape for this recipe, because the large tubes hold lots of sauce inside. Rigatoni also has ridges on the outside, which is another opportunity for the sauce to stick to the pasta.
Diced pancetta: Pancetta is cured but not smoked, unlike bacon, which is smoked. Pancetta has a meaty, salty taste but it is not overpowering like regular bacon.
Grape tomatoes: Grape tomatoes work for this recipe because of their size, and they don't have many seeds like full-size tomatoes.
Calabrian chilies: Calabrian chilies are one of the key elements of this sauce. You can buy premade chili paste, or you can buy jarred whole calabrian chilies in oil and finely chop them on your own.
Heavy cream: Heavy cream is sometimes marketed as whipping cream, and it will have a 35% fat content.
Tomato paste: Tomato paste is a key pantry staple for many copycat recipes. Look for tomato paste in a tube, for convenience.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Rigatoni: You can use any tube pasta like penne rigate.
Pancetta: You can substitute with guanciale or bacon. If you use bacon, you will have a smokier flavor in the sauce, like in this Gigi Hadid copycat pasta.
Heavy cream: Half and half cream is a suitable substitution.
Grape tomatoes: Use cherry tomatoes instead. Cherry tomatoes are what the Cheesecake Factory uses, but I find that grape tomatoes are easier to find.
Vodka: You can omit the vodka altogether and use a splash or chicken broth.
Calabrian chili paste: Substitute with red chili flakes if you can't find calabrian chilies. You can also chop some fresh fresno chilies.

Variations

Cheesy: Top this pasta with fresh mozzarella or burrata for an extra rich, creamy twist.
Extra protein: Serve this spicy rigatoni vodka with Cheesecake Factory's crusted chicken romano for some extra protein and for a restaurant-style crossover.
Mild: Use less calabrian chilies or omit them altogether for a milder version of this pasta.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Boil water: Bring a large pot of water to a boil. Once the water is boiling, salt it liberally and boil the pasta until al dente.

Render the Pancetta

Add the diced pancetta to a large, cold skillet.

Turn the heat to medium, and let the pancetta fat render while the meat crisps.

Remove the crisp pancetta and drain on a paper towel-lined plate.

Grape tomatoes and garlic sauteeing in a skillet.

Saute the Tomatoes

Add the whole grape tomatoes to the same skillet with the remaining pancetta fat.

Once the tomatoes have started to burst, add the minced garlic and saute for 1 minute.

Grape tomatoes, tomato paste, and vodka, in a skillet.

Make the Base of the Sauce

Add the tomato paste and chilies to the skillet, and let them cook through for 1-3 minutes until you start to see the oils come out.

Turn the heat to medium-low, and carefully pour the vodka into the tomato paste mixture, and mix to combine.

Heavy cream added to the spicy vodka sauce base, in a skillet.

Finish the Sauce

Finish the sauce with heavy cream, and salted butter.

Mix until the butter is melted and the sauce is silky.

Cooked pasta on top of creamy vodka sauce, before being tossed.

Toss the Pasta with the Sauce

Transfer the boiled pasta to the skillet with the sauce.

Toss well until the pasta is fully covered in the sauce.

Add pasta water as needed.

Pasta tossed with vodka sauce and topped with crispy pancetta.

Top with Pancetta

Top the pasta with the crisp pancetta before serving.

Expert Tips

Tossing the pasta: I recommend transferring the pasta directly from the pasta water using a spider strainer so that a good amount of pasta water transfers into the sauce with the pasta. This also helps to prevent the pasta from sticking together.

Salt at the end: You will likely not need to add extra salt to the sauce and final pasta dish. The pasta water, pancetta, and butter have more than enough salt to season the sauce. If you find it lacking, season with salt at the end.

Use extra care: Be extra careful when adding the vodka to the sauce, especially if you are using a gas stove. You do not want any accidental flames in the kitchen.

Make Ahead & Storage

This pasta is very easy to make fresh, so I do recommend making it when you are going to serve/eat it.
Store leftover pasta in an airtight container in the fridge for 2-3 days.
Reheat leftover pasta on the stove on low heat. Thin the sauce out with some water or half-and-half cream if you need to.

Spicy rigatoni vodka in a skillet, with a spoon scooping up a serving.

Serving Suggestions

Salads: Pasta always goes well with a delicious side salad. Try this spicy rigatoni with a chopped salami salad, corn and avocado salad, or an avocado Panzanella salad, too!
Bread: You will want to have bread on the table to mop up the delicious, vodka sauce from this pasta. Some of my favorites are Olive Garden garlic breadsticks, homemade garlic parmesan rolls, black pepper focaccia, or classic ciabatta garlic bread.
Mains: Serve this pasta as a side to your favorite main dishes. This pasta will go great with chicken al limone, bruschetta chicken, crispy chicken romano cutlets, Olive Garden chicken parmigiana, or grilled caesar chicken.

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Olive Garden Copycat Eggplant Parmigiana (Parmesan)

Whether you're taking a break from meat or don't eat meat at all, this Olive Garden copycat eggplant parmigiana is the ultimate comfort food! Crispy slices of eggplant layered in zesty tomato sauce and a bubbly blanket of cheese, packed with familiar flavors - what's not to love?

Baked eggplant parmesan in a baking dish, with a serving spoon scooping a serving out.

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Why You'll Love This Recipe

A great vegetarian recipe: This recipe caters to meat-eaters and vegetarians alike. Eggplant has a meaty texture that can easily satisfy a meat lover. It's a great meatless Monday option.
Just like the restaurant: This recipe tastes like you would get it at the Olive Garden but from the comfort of your home. The best part? You'll have tons of leftovers!
Simple ingredients: This recipe uses very simple, pantry ingredients. With a few fresh elements, it does not take much to bring this dish together.

Ingredient Notes

Eggplant: Regular eggplant, sometimes labeled as Italian eggplant, is the traditional eggplant used for this recipe. I recommend using a larger-sized eggplant so that you get bigger circle slices. Avoid using Japanese or smaller Indian eggplants as the flavor and texture are different.
Plain breadcrumbs: I prefer using plain, unseasoned breadcrumbs. This will allow you to control the seasoning and salt on your own.
Parmesan cheese (not pictured): There has to be parmesan in eggplant parm! You can grate the parmesan cheese fresh from a wedge or buy the pre-grated version in the deli section of your grocery store. Avoid using shelf-stable parmesan for the best flavor.
Neutral cooking oil: The ideal oil for frying is something that does not have an overpowering flavor, like olive oil. Canola, avocado, or vegetable oil work best.
Marinara sauce: You can use a high-quality jarred marinara sauce. I also like to use this arrabiatta sauce recipe without the added chili flakes.
Mozzarella cheese: Low-moisture mozzarella is the best option for eggplant parmigiana. This is the typical dry mozzarella cheese you would shred at home, as opposed to mozzarella which is packed in water.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Plain breadcrumbs: If you only have seasoned breadcrumbs, you can use them instead. You won't need as much added seasoning to the breading mix.
Parmesan cheese: Substitute with pecorino romano or asiago cheese.
Mozzarella cheese: You can use fresh mozzarella packed in water, but it will not give you the same result as the restaurant recipe. Fresh mozzarella melts slightly differently than low-moisture cheese and will not brown as well as shredded mozzarella.

Variations

Chicken: If you want a mix of vegeterian and meat options, try this Olive Garden chicken parmesan recipe.
Air fryer: You can air fry the breaded eggplant. You will want to generously spray the eggplant with cooking spray so that they brown nicely.
Spicy: Use this classic arrabiatta sauce recipe as written, including the chili flakes, for a spicy twist on eggplant parmesan.
Vodka sauce: Swap marinara sauce with vodka sauce for an extra layer of creamy, richness.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Mix the breadcrumbs: Add the dry seasonings and parmesan cheese to the breadcrumbs and combine. Set aside.

Sliced eggplant on a paper towel lined sheet tray.

Slice the Eggplant

Slice the eggplant into ¼" thick rounds. Lay the eggplant slices on a paper towel-lined sheet tray.

Sprinkle the eggplant slices with kosher salt, and let the eggplant sit for 10-15 minutes.

Slice of salted eggplant showing moisture on the surface.

Salt the Eggplant

Once the eggplant forms beads of moisture on the surface, like in this photo, it is ready to use.

Sliced eggplant in a colander, being rinsed with water.

Rinse the Eggplant

Place the salted eggplant slices in a colander, and rinse thoroughly.

Pat the rinsed eggplant slices dry with a paper towel to reduce excess water.

Collage showing breading steps in flour, egg, and breadcrumbs.

Bread the Eggplant

Start by dredging the eggplant in all-purpose flour, Shake any excess off.

Dip the floured eggplant in the egg, and drip any excess off.

Coat the egg-dipped eggplant into the seasoned breadcrumbs mix on both sides, and place on a wire rack.

Breaded eggplant shallow frying in a cast iron skillet.

Fry the Eggplant Slices

Heat a 12" cast iron skillet over medium heat, with ½ - 1" of neutral cooking oil.

Once the oil is hot, place the eggplant slices in the skillet 4 at a time. Cook the eggplant until golden brown and crispy for approximately 3-4 minutes on each side.

Drain the Fried Eggplant

Once the eggplant is fried, drain on a wire rack over a sheet tray.

Sprinkle the hot breaded eggplant with a small pinch of salt while hot.

Fried eggplant slices layered in a baking dish, with tomato sauce as a base.

Layer the Eggplant

Spray a 9x9 baking dish with cooking spray.

Spread half the marinara sauce on the bottom of the baking dish. Layer the eggplant slices in shingles, so they slightly overlap, in the dish.

Assembled eggplant parmesan in a baking dish, topped with cheese.

Assemble the Eggplant

Top the eggplant with the remaining marinara sauce and shredded mozzarella cheese.

Bake the eggplant parmesan at 400°F for 10-15 minutes, and broil to brown the cheese.

Expert Tips

Freshly shredded cheese: Do not use pre-shredded mozzarella cheese for this recipe. It will not melt the same way as freshly shredded cheese, which is key for a good eggplant parmigiana recipe.

Use a wire rack: A wire rack is key for keeping the breaded eggplant crisp while you fry all the slices. If you use a flat baking sheet or paper towel, you may end up with soggy eggplant.

For breading that sticks: Let the breading sit on the eggplant slices for 10-15 minutes before you fry them. This will help the breading stick to the eggplant and prevent excess breading from falling off while you fry them.

Make Ahead & Storage

Eggplant parmesan is always best when you eat it while it is hot, and freshly made.
I do not recommend making this recipe in advance because you will lose some of the texture and meltiness that is so important in a good eggplant parm recipe.
Store leftovers in an airtight container in the fridge for 1-2 days.
Reheat the eggplant in the oven or in the air fryer until the eggplant is warmed through, and the breading is crispy.

Baked eggplant parmesan served in a baking dish, with parsley to garnish.

Serving Suggestions

Side dishes: Serve this delicious, cheesy eggplant parmesan with garlic butter potatoes or a classic salad with Olive Garden Italian Dressing, and an avocado kale salad.
Pasta: Olive Garden serves this dish with pasta. Some of my favorites include Olive Garden's five cheese ziti al forno, Olive Garden's signature Fettuccine Alfredo, creamy lemon caper pasta, or lemon garlic bucatini.
Bread & rolls: If you like your eggplant on the saucy side, you will want some bread to mop things off your plate! Try this eggplant parm with classic Olive Garden Breadsticks, air fryer garlic bread, black pepper focaccia, pull apart savory monkey bread, or of course, garlic parmesan dinner rolls.

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Pepperoni Pizza Pretzels (Auntie Anne's Copycat)

Pepperoni pizza pretzels arranged on a parchment-lined sheet tray.

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Why You'll Love This Recipe

A nostalgic favorite: These pepperoni pizza pretzels are a classic, nostalgic favorite. They have the same chewy texture with the right amount of pepperoni grease -what's not to love?
Easy ingredients: You do not need a long list of ingredients to make these pretzels at home. Most of these ingredients are pantry & fridge staples, which is the best part!
Kid-friendly: These pretzels are simple with no hidden surprises, making them kid-friendly, just like a pepperoni pizza! Another kid-friendly appetizer that will be a family favorite is these English puff pastry sausage rolls.

Ingredient Notes

Bread flour: Bread flour has a higher protein content, which produces the classic chewy texture of these pretzels. Bread flour is labeled exactly as that, and you can find it in almost every grocery store.
Active dry yeast: This is not instant yeast, meaning you must activate it before adding the dry ingredients to the mix. You can use yeast that comes in packets or a jar, they work the same.
Brown sugar: Brown sugar adds more depth and color to the pretzel dough. It is mainly used to feed the yeast, so the dough will not be sweet.
Baking soda: Baking soda gives the pretzels their signature chewy exterior and color.
Sliced pepperoni: I recommend using a drier, aged pepperoni. You can usually find it in the deli section, and sometimes it will not be refrigerated.
Cheese blend: Auntie Anne's pretzels are made with mozzarella, parmesan, and asiago cheese - we use this same blend for our homemade version.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Bread flour: You can substitute bread flour with only all-purpose flour. The texture will be slightly less chewy, but the pretzels will still be delicious. You will also want to knead the dough longer to develop the gluten.
Active dry yeast: You can use instant yeast instead. You will not need to activate the yeast beforehand, and you can add it right in with the flour.
Brown sugar: Granulated sugar will work in place of brown sugar.
Sliced pepperoni: Sliced salami is a suitable substitute for pepperoni.
Cheese blend: You can use all mozzarella cheese for the topping.

Variations

Other toppings: Feel free to top these pretzels with other of your favorite toppings, like jalapeños!
Mini bites: Instead of rolling these into full pretzels, use this dough to make pepperoni-topped pretzel bites instead.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Activate the Yeast

Add lukewarm water, brown sugar, and active dry yeast to the bowl of a stand mixer. Lightly whisk to combine, and let the yeast sit for 7-10 minutes.

Once the yeast is foamy, it is ready to use.

Prepared dough in a mixing bowl, covered with cling wrap.

Mix the Dough

Add the flour and salt to the activated yeast.

Using a dough hook, knead the dough on low speed for 7-8 minutes until the dough is smooth is completely pulled off the side of the bowl.

Proof the Dough

Place the dough in an oiled bowl, and cover it with cling wrap or a towel. Place in a warm place for 1 hour until it has doubled in size.

Once the dough has been proofed, punch it down to work with it.

Pretzel dough rolled into a long rope on a cutting board.

Portion the Dough

Portion the dough balls into 8 pieces.

Roll each portion into an approximately 30" rope.

Twisting pretzel dough into a pretzel shape.

Twist the Pretzel

Shape the dough rope into a "U".

Cross the two ends of the "U" over each other twice to form a twist.

Shape the Pretzel

Bring the two ends down onto the round part of the pretzel.

Twisted pretzel dough submerged in baking soda bath.

Dip in Water Bath

Boil 6 cups of water in a kettle or on the stove. Transfer the boiling water to a heat-safe bowl, and add ¼ cup of baking soda. Once it has stopped fizzling, lightly whisk to combine.

Dip each pretzel in the baking soda bath for 30 seconds each and place on a parchment-lined baking sheet.

Twisted pretzels topped with sliced pepperoni, on a parchment-lined baking sheet.

Top and Bake

Brush the pretzels with melted butter, and top with slices of pepperoni and the cheese blend.

Bake the pretzels for 15-20 minutes until the pretzels are golden brown and the cheese is melted.

Expert Tips

Water temperature: Avoid using very cold, or hot water when activating the yeast as this can kill it. The ideal temperature is approximately 100-110°F.

Rolling the dough: Try to keep the ends of the rope slightly thinner than the middle of the rope. This will ensure the dough is not overly thick when twisted and folded over.

Press the pepperoni: When topping the pretzels with the pepperoni slices, lightly press them into the dough so that they stick when baking.

Grating the cheese: I recommend using the finer, smaller side of the grater to get a fine shred instead of thicker, larger shreds of cheese. This will ensure that the cheese melts nicely into the dough without completely covering the pretzel.

Make Ahead & Storage

You can make the dough one day in advance. Instead of proofing the dough in a warm place, cover it with cling film and store it in the fridge overnight.
Store baked pretzels in a freezer bag, and keep them in the fridge for 3-4 days.
Reheat the pretzels in the oven before serving to crisp the pepperoni and warm the inside.

Close up shot of a pepperoni pizza pretzel, on a sheet tray.

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Olive Garden Garlic Breadsticks (Copycat)

Garlic butter breadsticks arranged on parchment paper.

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Why You'll Love This Recipe

Perfect for beginners: You do not need to be a pro-baker to make these breadsticks at home. The method is easy to follow and makes perfect, light, fluffy breadsticks every time. These breadsticks rely on the same pantry staples restaurants rely on for consistent flavor.
A restaurant favorite: Olive Garden breadsticks are a main attraction all on their own, so bringing them home is never a bad idea!
Customizable: You can shape these breadsticks into the classic breadstick shape, or you can also use this dough to make mini loaves, ready to slather with lots of butter!

Ingredient Notes

Bread flour: Bread flour has a higher protein content, which produces the classic chewy texture of these breadsticks. Bread flour is labeled exactly as that, and you can find it in almost every grocery store.
Active dry yeast: This is not instant yeast, which means you need to activate it before adding the dry ingredients to the mix. You can use yeast that comes in packets or a jar, they work the same.
Sugar: Regular granulated sugar feeds the yeast, which helps it activate. You will not taste any of the sweetness in the dough, so do not be alarmed.
Salted butter: Salted butter is key here, as the breadsticks get brushed with melted butter twice in the cooking process. This adds layers of savory flavor, just like in the restaurant.
Dried spices: You will need dried parsley, granulated garlic, and flakey sea salt.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Bread flour: You can substitute bread flour with only all-purpose flour. The texture will be slightly less chewy, but the breadsticks will still be delicious. You will also want to knead the dough longer to develop the gluten.
Active dry yeast: You can use instant yeast instead. You will not need to activate the yeast beforehand, and you can add it right in with the flour.
Salted butter: Unsalted butter works fine too.
Flakey sea salt: Regular kosher salt will work if you don't have flakey sea salt. I do not recommend using regular iodized salt.

Variations

Cheesy: Stuff the breadstick dough with mozzarella cheese sticks for a cheesy center. If you aren't feeling too adventurous, sprinkle parmesan cheese over the breadsticks.
Dips: Just like at the Olive Garden, serve these breadsticks with your favorite sauces like Olive Garden five cheese marinara, Olive Garden Alfredo Sauce, or pesto for dipping.
Meaty: If you like a meaty twist, top these breadsticks with finely chopped pepperoni or salami before baking.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Mix the garlic salt: In a small mixing bowl, mix the granulated garlic, salt, and dried parsley. Set aside.

Activate the Yeast

Add lukewarm water, granulated sugar, and active dry yeast to the bowl of a stand mixer. Lightly whisk to combine, and let the yeast sit for 7-10 minutes.

Once the yeast is foamy, it is ready to use.

Kneaded breadstick dough in a stand mixer bowl.

Mix the Dough

Add the flour, salt, and melted butter to the activated yeast.

Using a dough hook, knead the dough on low speed for 7-8 minutes until the dough is smooth is completely pulled off the side of the bowl.

Proofed dough being punched down in a bowl.

Proof the Dough

Place the dough in an oiled bowl, and cover it with cling wrap or a towel. Place in a warm place for 1 hour until it has doubled in size.

Once the dough has been proofed, punch it down to work with it.

Dough rolled into the shape of a breadstick, on a cutting board.

Shape the Breadsticks

Portion the dough into 15 equal pieces.

Using the palm of your hand, roll the pieces of dough into the shape of a breadstick.

Place the breadsticks on a parchment-lined baking sheet and cover with a towel for 10-15 minutes.

Cooked breadsticks on a sheet tray, brushed with butter.

Bake the Breadsticks

Preheat the oven to 375°F.

Brush the tops of the breadsticks with melted butter.

Bake the breadsticks for 15-20 minutes until they are golden brown.

Brush the baked breadsticks with more melted butter, and immediately sprinkle with the garlic salt mix.

Expert Tips

Water temperature: Avoid using very cold, or hot water when activating the yeast as this can kill it. The ideal temperature is approximately 100-110°F.

Signs your yeast is dead: If your active dry yeast does not foam to the top of the water after sitting for 10 minutes, chances are it is dead and will not help the dough rise properly.

Where to proof dough: The best place to keep your dough for quick proofing is in your oven (not heated), or inside your microwave. The warm environment will help your dough rise extra quickly.

Size to roll the dough: Roll your breadsticks thinner than you want the final product to be. They will rise before, and during the baking process and will be larger than the rolled size.

Make Ahead & Storage

You can make the dough one day in advance. Instead of proofing the dough in a warm place, cover it with cling film and store it in the fridge overnight.
Store baked breadsticks in a freezer bag, and keep them in the fridge for 3-4 days.
Reheat the breadsticks in the oven before serving to melt the butter on the outside of the breadsticks and warm the inside.

Close up shot of cooked olive garden breadsticks.

Serving Suggestions

Mains: Serve these breadsticks with your favorite Olive Garden mains like Italian Chicken Margherita, giant cheese stuffed shells, five cheese ziti al forno, chicken parmigiana, or even eggplant parmigiana.
Salad: Olive Garden is known for its salad with creamy Italian dressing and breadsticks. Some of my favorite salads include Cactus Club avocado kale salad, La Scala chopped salami salad or a classic steakhouse wedge salad.
Soup: Dunk these warm breadsticks in your favorite soups, like Olive Garden chicken gnocchi soup, Panera broccoli cheddar soup, chicken florentine soup, or creamy marinara soup.

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Baked Elbows Mac and Cheese (No Roux!)

This baked elbows mac and cheese is an easy, quick way to make a family favorite, all without a roux! The sauce requires no pre-cooking, and results in a creamy, decadent macaroni and cheese that both kids and adults will love!

Baked macaroni and cheese in a baking dish, with a spoon dishing out cheesy pasta.

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Why You'll Love This Recipe

No roux needed: This mac and cheese's cheesy base does not need a roux or a classic cheese sauce. All you need is boiled macaroni pasta and a few staple ingredients.
Beginner-friendly: Since you don't need to work with a roux or a finicky cheese sauce, this baked mac and cheese is extremely beginner-friendly.
A classic recipe: This macaroni and cheese recipe is as close to classic as it gets. No fancy frills (like breadcrumbs) - just an insane amount of gooey cheese!

Ingredient Notes

Elbow macaroni: To keep this recipe classic, elbow macaroni is my pasta of choice. The tube shape of the pasta holds in extra cheese sauce.
Heavy cream: Heavy cream is typically labeled as 35% fat. The high fat content of the cream is necessary to bring the cheese sauce together, without any thickening agents.
Sour cream: Just like the heavy cream, full-fat sour cream works best for this recipe.
Cheddar & Monterey jack cheese: These cheeses are great for melting, and will give you a creamy, silky sauce. Freshly shredded cheese is key for this recipe. Pre-shredded cheeses are coated in anti-caking agents that will make the sauce grainy as it cooks.
Dried spices: You will need garlic powder, onion powder, smoked paprika, and mustard powder.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Elbow macaroni: Substitute with any other tube or ridged pasta. I recommend cavatappi, fusili, or even penne rigate.
Salted butter: Unsalted butter works perfectly fine for this recipe. You may want to add an extra pinch of salt to the pasta mixture to make up for the difference in flavor.
Cheeses: Substitute cheddar or Monterey jack cheese with Colby jack, mozzarella, or American cheese.
Mustard powder: A spoon of Dijon mustard is fine to use in place of mustard powder.

Variations

Spicy: Swap part of the Monterey jack cheese with pepper jack cheese for a little kick to the cheese sauce.
Texture: Sprinkle seasoned or panko breadcrumbs on top of the macaroni and cheese for an extra layer of texture and crunch.
Gourmet: Add in some fancier cheeses like gruyere or white cheddar.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Shred the cheese: Shred the cheddar and Monterey jack cheeses using a box grater or a grating attachment on a food processor to stand mixer.

Boil water: Bring a large pot of water to a boil. Salt the water liberally once the water has come to a boil.

Preheat the oven: Preheat the oven to 375°F.

Boil the Pasta

Add the elbow macaroni to salted, boiling water. Boil until al dente per the box instructions - this will take approximately 10 minutes.

Drain the cooked pasta.

Cooked macaroni mixed with sauce ingredients.

Mix the Cheese Sauce

Add the drained pasta back to the same pot it was boiled in.

Coat the pasta with the melted butter, followed by the beaten eggs, sour cream, heavy cream, dried spices, and ⅓ of the shredded cheese.

Half the cooked macaroni in a baking dish, with shredded cheese on top.

Layer the Macaroni

Spray an 11" baking dish with nonstick cooking spray.

Spread half of the macaroni mixture in the bottom of the baking dish, and top with another ⅓ of the shredded cheese.

Uncooked macaroni and cheese, ready to be baked in a baking dish.

Fully Assemble the Macaroni

Add the remaining ½ of the macaroni mixture and top with the remaining ⅓ of the shredded cheese.

Transfer the baking dish to the oven, and bake for 30-40 minutes until the sauce has thickened and the cheese is bubbly on top.

Expert Tips

Let the pasta cool: To avoid scrambling the beaten eggs, let the elbow macaroni cool slightly before mixing it with the sauce ingredients.

Cover with foil: If the top of the macaroni and cheese is browning too quickly, cover it with foil. Spray the aluminum foil with cooking spray to keep the cheese from sticking.

Broil to finish: If you like an extra crunchy, browned top, broil the baked macaroni for 1-2 minutes before serving.

Make Ahead & Storage

The casserole can be assembled, including layering the macaroni and shredded cheese, one day in advance. Cover the baking dish and refrigerate until ready to bake, and serve.
Leftover mac and cheese heats up best in the oven.
Avoid microwaving the macaroni and cheese, as the cheese will produce an unpleasant amount of extra oil.

Baked macaroni and cheese in a baking dish, with broiled cheese.

Serving Suggestions

Holidays: Mac and cheese is a classic holiday side dish. Serve this classic baked side with a whole butter-basted turkey or a cajun-seasoned turkey breast for a smaller crowd. For a less traditional spread, make a showstopping prime rib roast, or a glazed spiral ham.
Sides: This mac and cheese pairs perfectly with other delicious sides, like classic steakhouse mashed potatoes, skillet green bean casserole, hot honey glazed carrots, and sourdough bacon stuffing.

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Olive Garden Chicken Parmigiana (Parmesan)

Chicken parmigiana (or chicken parmesan to some) is a classic no matter where you get it. Olive Garden's chicken parmigiana is one of their most popular dishes for a good reason - it's delicious! This copycat recipe brings that iconic crispy chicken, zesty marinara sauce, and melty cheese home, just like you'd get at the restaurant!

Chicken parmesan arranged on a platter, with parsley to garnish.

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Why You'll Love This Recipe

Customizable: If needed, you can customize this chicken parm recipe by using store-bought shortcuts, like high-quality marinara sauce. This recipe uses our cheesecake factory chicken romano as a base, but any of your favorite chicken cutlets work.

Kid-friendly favorite: This chicken parmigiana will be a hit with your picky eaters. Depending on what your little ones prefer, you can use less sauce or more cheese on the chicken. You can be sure the kiddos will clear their plates when this is for dinner.

Ultimate comfort food: As the weather gets cooler, this chicken parm recipe is cozy and stick-to-your-ribs delicious. There is nothing more comforting than tons of melty cheese on a crispy chicken cutlet!

Ingredient Notes

Chicken cutlets: It is very common to find chicken cutlets sold as is in most grocery stores. Chicken cutlets are thinner than a full breast, making for quick cooking and a crispy texture.
Panko breadcrumbs: Panko breadcrumbs are Japanese breadcrumbs. They are much crunchier than regular breadcrumbs since they are more coarse, and add more texture to the coating.
Plain breadcrumbs: I prefer using plain, unseasoned breadcrumbs. This will allow you to control the seasoning and salt on your own.
Parmesan cheese: There has to be parmesan in chicken parmesan! Fresh is best for this chicken coating. You can grate the parmesan cheese fresh from a wedge or buy the pre-grated version in the deli section of your grocery store. Avoid using shelf-stable parmesan for the best flavor.
Neutral cooking oil: The ideal oil for frying is something that does not have an overpowering flavor, like olive oil. Canola, avocado, or vegetable oil work best.
Marinara sauce: You can use a high-quality jarred marinara sauce. I also like to use this arrabiatta sauce recipe without the added chili flakes.
Mozzarella cheese: Low-moisture mozzarella is the best option for chicken parmigiana, especially if you are looking for Olive Garden-style chicken parm. This is the typical dry mozzarella cheese you would shred at home, as opposed to mozzarella which is packed in water.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Panko breadcrumbs: You can substitute with all breadcrumbs if you do not have panko.
Plain breadcrumbs: If you only have seasoned breadcrumbs, you can use them instead. You won't need as much added seasoning to the breading mix.
Parmesan cheese: Substitute with pecorino romano or asiago cheese.
Mozzarella cheese: You can use fresh mozzarella packed in water, but it will not give you the same result as the restaurant recipe. Fresh mozzarella melts slightly differently than low-moisture cheese and will not brown as well as shredded mozzarella.

Variations

Air fryer: You can air fry the chicken cutlets, and pop them back into the air fryer to melt the cheese quickly.
Spicy: Use this classic arrabiatta sauce recipe as written, including the chili flakes, for a spicy twist on chicken parm.
Vodka sauce: Swap marinara sauce with vodka sauce for an extra layer of creamy, richness.
Vegetarian: If you want to make this a meatless recipe, make this Olive Garden eggplant parmigiana instead!

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Panko and regular breadcrumbs with dried spices, on a sheet tray.

Mix the Seasoned Breading

Add the panko, plain breadcrumbs, parmesan cheese, and dried spices to a medium-sized sheet tray and mix.

Chicken cutlets dusted in all purpose flour, on a sheet tray.

Dredge the Chicken

Place the chicken cutlet into the flour. Dredge both sides, and shake the excess flour off.

Floured chicken cutlet dipped in beaten egg, in a sheet tray.

Dip the Chicken in Eggs

Transfer the chicken cutlet to the sheet tray with the egg and dip on both sides.

Using tongs, let the excess egg drip off of the chicken.

Chicken cutlet dredged in seasoned panko and breadcrumbs.

Coat the Chicken in the Breading

Place the chicken cutlet into the breading mix.

Press the chicken cutlet into the breading on both sides so it sticks to the chicken piece.

Breaded chicken cutlets shallow frying in a cast iron skillet.

Fry the Chicken Cutlets

Heat a 12" cast iron skillet over medium heat, with ½ - 1" of neutral cooking oil.

Once the oil is hot, place the chicken cutlets in the skillet 2 at a time. Cook the chicken cutlets until golden brown and crispy for approximately 3-4 minutes on each side.

Drain the Chicken Cutlets

Once the chicken cutlets are cooked, drain on a wire rack over a sheet tray.

Sprinkle the hot chicken cutlets with a small pinch of salt while hot.

Chicken cutlets arranged on a wire rack, with marinara sauce spread on top.

Top the Chicken with Sauce

Spoon marinara sauce over the cooked chicken cutlets. You can adjust the amount of sauce on each chicken cutlet to your taste.

Chicken cutlets with marinara sauce and shredded mozzarella cheese, on a sheet tray.

Top the Chicken with Cheese

Top the chicken pieces with a generous amount of shredded mozzarella cheese.

Broil the chicken cutlets in the oven until the cheese is melted and lightly browned.

Expert Tips

Freshly shredded cheese: Do not use pre-shredded mozzarella cheese for this recipe. It will not melt the same way as freshly shredded cheese, which is key for a good chicken parmigiana recipe.

Use a wire rack: A wire rack is key for keeping the chicken cutlets crisp while you broil the cheese. If you use a flat baking sheet, you may end up with soggy chicken cutlets.

For the best breading: Let the breading sit on the chicken cutlets for 10-15 minutes before you fry them. This will help the breading stick to the chicken and prevent excess breading from falling off while you fry them.

Make Ahead & Storage

Chicken parmesan is always best when you eat it while it is hot, and freshly made.
I do not recommend making this recipe in advance because you will lose some of the texture and meltiness that is so important in a good chicken parm recipe.
Store leftover chicken in an airtight container in the fridge for 1-2 days.
Reheat the chicken in the oven or in the air fryer until the chicken is warmed through, and the breading is crispy.

A serving spoon lifting a piece of chicken parmesan off of a platter.

Serving Suggestions

Side dishes: Serve this delicious, cheesy chicken parmesan with garlic butter potatoes, a house salad with Olive Garden Italian Dressing, or an avocado kale salad.
Pasta: Olive Garden serves this dish with pasta. Some of my favorites include Olive Garden's five cheese ziti al forno, Olive Garden's Fettuccine Alfredo, creamy lemon caper pasta, or lemon garlic bucatini.
Bread & rolls: If you like your chicken on the saucy side, you will want some bread to mop things off your plate! Try this chicken parm with classic Olive Garden Breadsticks, air fryer garlic bread, black pepper focaccia, pull apart savory monkey bread, or of course, garlic parmesan dinner rolls.

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Chicken Romano (Cheesecake Factory Copycat)

Cooked breaded chicken cutlets garnished with parmesan cheese and parsley.

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Why You'll Love This Recipe

Classic cutlet recipe: This chicken romano recipe also doubles as a go-to crispy chicken cutlet recipe that you will find yourself going back to over, and over again. These chicken cutlets are simple but oh-so versatile, and make a great base for classic chicken parmigiana.

Just like the restaurant version: Cheesecake factory recipes are always a hit, and rightfully so! This chicken romano recipe is just like the restaurant version, which means they will be an absolute hit, too!

Extra crunchy: You get all the crunch you're looking for in a solid chicken cutlet recipe, without any dry, tough chicken on the inside. The breading gets its flavor from pantry staples used in copycat cooking, not complicated ingredients.

Ingredient Notes

Chicken cutlets: It is very common to find chicken cutlets sold as is in most grocery stores. Chicken cutlets are cuts of chicken breasts that are much thinner than a full breast, making for quick cooking and a crispy texture.
Panko breadcrumbs: Panko breadcrumbs are Japanese breadcrumbs. They are much crunchier than regular breadcrumbs, and add more texture to the coating.
Plain breadcrumbs: I prefer using plain, unseasoned breadcrumbs. This will allow you to control the seasoning and salt on your own.
Parmesan cheese: Fresh is best for this chicken coating. You can grate the parmesan cheese fresh from a wedge of cheese, or buy the pre-grated version in the deli section of your grocery store. Avoid using the shelf-stable parmesan for the best flavor.
Neutral cooking oil: The ideal oil for frying is something that does not have an overpowering flavor, like olive oil. Canola, avocado, or vegetable oil work best.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Chicken breasts: You can use boneless, skinless chicken thighs if you prefer dark meat. Traditional chicken cutlets are made with white meat, though.
Panko breadcrumbs: You can substitute with all breadcrumbs if you do not have panko.
Plain breadcrumbs: If you only have seasoned breadcrumbs, you can use them. You will want to adjust the added seasonings and salt so you do not overpower the chicken cutlets.
Parmesan cheese: Feel free to substitute with pecorino romano or asiago cheese.

Variations

Air fryer: Instead of shallow frying in oil, you can make these crispy cutlets in the air fryer. Be sure to give them a generous spray of cooking oil spray so that they get a similar golden-brown color.
Oven baked: If you prefer to bake these cutlets in the oven, I recommend doing so at 400°F. Place the breaded cutlets on a wire rack over a sheet pan so that heat can circulate the chicken cutlets.
Chicken tenders: Use this same recipe on chicken tenders instead of whole chicken cutlets, for a fun twist on a kid favorite.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Arrange the dredging stations: Add all-purpose flour to a small sheet tray, and whisk the eggs into another small sheet tray. Set aside.

Mix the Seasoned Breading

Add the panko, plain breadcrumbs, parmesan cheese, and dried spices to a medium-sized sheet tray. Mix to combine into a breading mixture.

Dredge the Chicken

Place the chicken cutlet into the sheet tray with flour. Dredge both sides so it is completely covered with flour, and shake the excess flour off.

Dip the Chicken in Eggs

Transfer the floured chicken cutlet to the sheet tray with the egg. Dip the chicken into the eggs on both sides.

Using tongs, let the excess egg drip off of the chicken.

Coat the Chicken in the Breading

Place the egg-coated chicken cutlet into the parmesan breading.

Using tongs, press the chicken cutlet into the breading on both sides so it completely sticks to the entire chicken piece.

Fry the Chicken Cutlets

Heat a 12" cast iron skillet over medium heat, with ½ - 1" of neutral cooking oil.

Once the oil is hot, place the chicken cutlets in the skillet 2 at a time. Cook the chicken cutlets until golden brown and crispy on both sides. This should take approximately 3-4 minutes on each side.

Cooked, crispy chicken cutlets on a wire rack.

Drain the Chicken Cutlets

Once the chicken cutlets are cooked, drain on a wire rack over a sheet tray.

Sprinkle the hot chicken cutlets with a small pinch of salt immediately after removing them from the skillet.

Expert Tips

Whole chicken breasts: If you cannot find prepared chicken cutlets in your grocery store, you can make your own with whole chicken breasts. Split the chicken breasts in half by cutting them horizontally. You can also pound a chicken breast thinner with a meat mallet.

Testing the oil: The oil is hot enough to fry in when you drop a small piece of breading into the oil, and it immediately starts bubbling.

Setting the dredging stations: If you do not have small sheet trays for dredging, you can use any shallow dish instead.

Make Ahead & Storage

For the best results, I recommend making this chicken fresh.
At most, the chicken can be breaded an hour or so before you are ready to start cooking.
Store any leftover chicken in the fridge, in an airtight container for 1-2 days.
I recommend reheating leftover chicken in the air fryer if you have one, as it will crisp the breading.

Crispy chicken cutlets on a platter, with one sliced cutlet.

Serving Suggestions

Side dishes: Chicken romano is usually served with pasta at The Cheesecake Factory, but the side dish options at home are endless. Some of my favorites include garlic butter roasted potatoes, sweet and spicy Longhorn-inspired brussels sprouts, or air fryer smashed potatoes.
Salads: To balance out this crispy, crunchy chicken, serve it with an avocado kale salad, a classic salami chopped salad, or a wedge salad.
Pasta: If you want to go the restaurant route, these crispy chicken cutlets go perfectly with Olive Garden's five-cheese ziti al forno, creamy lemon caper pasta, or homemade spaghetti with arrabiatta sauce. Cheesecake Factory pastas like their tomato basil pasta, roasted garlic farfalle, and spicy rigatoni vodka are also great options!

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Panda Express Chicken Teriyaki (Authentic Copycat Recipe)

This Panda Express Chicken Teriyaki tastes just like the restaurant version - juicy grilled chicken, lightly charred edges, and a glossy teriyaki sauce. It's simple, savory-sweet, and surprisingly easy to make at home with pantry staples.

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Why You'll Love This Recipe

Accessible, pantry ingredients: This teriyaki sauce uses simple ingredients you likely already have on hand. These pantry staples for Chinese cooking are a great foundation, especially if you love recreating your favorite takeout dishes.

Great use for chicken thighs: Chicken thighs stay juicy on high heat and are usually more affordable than chicken breasts, making this recipe budget-friendly and perfect for feeding a crowd.

Easy to make ahead: This recipe works just as well for meal prep as it does for busy weeknights. You can marinate the chicken ahead of time or cook everything fresh in under 30 minutes.

What Makes Panda Express Chicken Teriyaki Different

Panda Express Chicken Teriyaki is grilled, not fried, and served with sauce on the side.
Unlike sticky teriyaki stir-fries, it is made with juicy chicken thighs with a light char and a thin, glossy sauce meant for dipping or light brushing.

Ingredient Notes

Boneless, skin-on chicken thighs: Chicken thighs stay juicy on high heat, and closely match the Panda Express texture. The Skin adds extra flavor and helps with browning.
Brown sugar: Adds sweetness and shine. Light or dark brown sugar both work well.
Soy sauce: Provides the salty, umami base for the sauce. Use light soy sauce for best results.
Shaoxing wine: Also known as Chinese cooking wine, this adds depth and a subtle background flavor commonly found in restaurant-style dishes.

Many of the ingredients in this sauce are pantry staples for copycat recipes, which makes this dish easy to recreate anytime!

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Chicken thighs: Boneless, skinless chicken thighs or chicken breasts can be used. If using chicken breasts, boneless, skin-on is best to retain moisture.
Brown sugar: Honey can be substituted for a slightly different sweetness.
Shaoxing cooking wine: Mirin or sake are good alternatives and traditionally used in Japanese teriyaki sauce.

Variations

Pineapple: For a tropical twist, try a Hawaiian-style pineapple chicken teriyaki.
Spicy: Add a dash of sriracha or chili crisp to the teriyaki sauce for heat.

Step-by-Step Instructions

Prep Work Before Cooking

Gather and measure all ingredients
Mince the garlic using a garlic press or a knife
Pat the chicken dry with paper towels

Teriyaki sauce mixed in a measuring cup.

Mix the Sauce

Add the sauce ingredients, except the cornstarch, to a measuring cup or a jar. Stir until the sugar has dissolved.

Chicken thighs marinating in a mixing bowl.

Marinate the Chicken

Place the chicken thighs in a large mixing bowl. Season lightly with salt and pepper, and toss to coat.

Pour ¼ of the teriyaki sauce over the chicken thighs, and marinate for at least 10 minutes or up to 24 hours in the refrigerator.

Teriyaki sauce in a small sauce pan, with a spoon showing the consistency of the sauce.

Cook the Teriyaki Sauce

Pour the remaining teriyaki sauce into a small saucepan, and bring to a gentle simmer over medium-low heat. Simmer for about 5 minutes.

Stir in the cornstarch slurry and continue stirring until the sauce thickens. Once thickened, remove from heat.

Chicken thighs cooking in a cast iron skillet, skin down.

Sear the Chicken

Heat a cast-iron skillet over medium heat, with 1 tablespoon of oil.

Place the chicken skin side down and sear until the skin is golden brown and the fat has rendered.

Basting chicken thighs with teriyaki sauce, in a cast iron skillet.

Baste with Teriyaki Sauce

Flip the chicken and brush lightly with teriyaki sauce.

Continue cooking for 10-15 minutes, until the internal temperature reaches 165°F.

Tips for Making Panda Express Teriyaki Sauce

If your sauce doesn't taste quite right, here's how you can fix it:

Too sweet: Add 1-2 tablespoons of water, or rice vinegar
Too salty: Add water to dilute
Too thick: Whisk in warm water, 1 tablespoon at a time
Not glossy enough: Simmer for 30 seconds longer, stirring constantly

Panda Express teriyaki sauce is lightly sweet and pourable - not thick like a glaze.

Expert Tips

Score the chicken: Make shallow cuts in the chicken thighs to help them lie flat and cook evenly.

Sauce consistency: The sauce is ready when it coats the back of the spoon, and a finger swipe leaves a clean line.

Manage the heat: Keep the heat at medium. Too much heat can cause the sugar in the marinade to burn and turn bitter.

How to serve like it Panda Express: Slice the chicken on an angle and serve with additional teriyaki sauce spooned over the top or served on the side - just like Panda Express.

Make Ahead & Storage

Store leftover chicken and sauce separately for the best texture.
Refrigerate leftover chicken for up to 4 days.
Reheat chicken gently in a skillet, air fryer, or microwave.
Reheat the sauce gently in a saucepan over low heat.

Teriyaki chicken thighs served on a sheet tray, with a bowl of teriyaki sauce on the side.

Serving Suggestions

Sides: The perfect sides for this sweet and savory chicken teriyaki include steamed jasmine rice, vegetable fried rice, or pineapple fried rice for a twist.
Vegetables: To make this chicken into a rounded meal, serve with air-fried sesame broccoli, garlic green beans, or kung pao brussels sprouts.

Troubleshooting & FAQs

Is Panda Express Chicken Teriyaki grilled?

Yes. Panda Express Chicken Teriyaki is made with grilled chicken thighs, not fried or breaded like many other Panda Express chicken dishes.

Why is my teriyaki sauce gritty or cloudy?

The heat may have been too high after adding the cornstarch to the sauce. Always simmer the sauce gently.

Do I have to marinate the chicken?

No - you can lightly season the chicken thigh with salt and pepper, and spoon the teriyaki sauce on the chicken after cooking.

Can I air fry this?

Yes - air fry at 375°F for 12-15 minutes, flipping halfway.

If you love restaurant-style dinners without the wait, this recipe is part of my collection of quick weeknight meals made with simple ingredients and ready in 30 minutes or less

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Kung Pao Brussels Sprouts (PF Chang's Copycat)

Kung pao brussel sprouts in a serving dish, with chopsticks lifting a sprout.

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Why You'll Love This Recipe

A fantastic spin on vegetables: Sometimes vegetables can get a little boring, but not here! These kung pao brussels sprouts are packed with flavor. You get sweet, salty, and spicy notes all in one.

Just like the restaurant: These sprouts replicate the loved restaurant version. The crispy texture and sticky sauce are almost identical. The sauce is built from essential copycat recipe pantry staples used in many PF Chang's dishes.

A vegetarian spin: This is a great way to bring the flavors of kung pao chicken to the vegetarians in your life!

Ingredient Notes

Soy sauce: You will need regular light soy sauce for the kung pao sauce. This is the standard soy sauce you find in most grocery stores.
Shaoxing cooking wine: This is also known as Chinese cooking wine. It is on the sweeter side and is strictly used for cooking, not drinking. It is often the "secret" ingredient you will feel is missing when you recreate Chinese-style recipes at home.
Hoisin sauce: Hoisin sauce is sometimes known as Chinese barbecue sauce. It is made with fermented soybean paste and adds a sweet, earthiness to the sauce.
Brown sugar: You can use either light or dark brown sugar for the kung pao glaze.

A full list of ingredients with measurements is located on the recipe card, below.

Get Your Pantry Ready to Cook!

For more detailed information on many of the ingredients used in this recipe, check out this guide to 10 pantry staple ingredients in Chinese cooking!

Substitutions

Brussels sprouts: Substitute with green beans if you want to try this sauce with a different vegetable. You can also substitute with sauteed bok choy.
Shaoxing wine: Use sherry or mirin instead of Shaoxing cooking wine.
Hoisin sauce: Swap oyster sauce instead of hoisin sauce.
Rice wine vinegar: White vinegar is a suitable substitute instead of rice wine vinegar.
Brown sugar: Substitute with granulated sugar or honey.

Variations

Deep fried: Instead of air frying the brussels, like with these red lobster brussels sprouts, and longhorn glazed sprouts, pop them in some hot oil to fry them until crispy.
Meaty: Add crisp, thick-cut bacon to the stir-fried brussels sprouts for some extra smoky flavor.
Extra vegetables: Add snap peas, broccoli, or any of your favorite green vegetables to the brussels sprouts for some extra variation.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Prep the brussels sprouts: Halve the brussels sprouts. If the brussels sprouts are larger, quarter them instead.

Halved brussel sprouts in an air fryer basket.

Air Fry the Sprouts

Place the brussels sprouts in an air fryer basket. Spray generously with avocado oil spray and lightly sprinkle with salt.

Air fry the brussels sprouts for 15-20 minutes at 375°F, shaking occasionally.

Kung pao sauce mixed in a measuring cup.

Prepare the Sauce

Mix the sauce ingredients in a mixing bowl. Set the sauce aside.

Ginger and garlic paste with dried chilies in a wok.

Stir Fry

Heat a wok over high heat. Add 2 tablespoons of neutral oil, and saute the garlic, chilies, and ginger until lightly fragrant.

Pour the sauce into the wok, and let it reduce for 3-5 minutes until it looks like a sticky glaze.

Finish the Sprouts

Once the sauce has thickened, toss the fried brussels sprouts in the wok so everything is coated. Finish with peanuts, and serve.

Expert Tips

Stir consistently: Stir the sauce continuously so that it does not burn. The sugar content can burn easily if the heat is too high.

Do not overcrowd: Spread the brussels sprouts in a single layer in the air fryer basket. Avoid overcrowding, but

Adjust the heat: Add more or less red chili to the sauce to adjust the spice level to your taste.

Make Ahead & Storage

Premake the kung pao sauce/glaze 2-3 days ahead. Store the cooled sauce in an airtight container or jar, and keep it in the fridge.
Leftover brussels sprouts can refrigerated for 3-4 days.
Reheat leftovers in the air fryer or oven.

Kung pao brussel sprouts in a serving bowl, with sliced chilis garnishing the side.

Serving Suggestions

Mains: Serve with your favorite proteins like PF Chang's spicy chicken, Hawaiian pineapple chicken, homemade hibachi steak, or black pepper chicken.
Rice and Noodles: The perfect pairing to these brussels sprouts is classic jasmine rice, pineapple fried rice, or stir-fried hakka noodles.

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Garlic Butter Roasted Potatoes

These easy garlic butter potatoes are crispy on the outside, soft on the inside, and bursting with buttery, garlicky goodness in every bite. Roasted garlic and parmesan cheese with the right amount of saltiness make for the best potatoes, ever!

Why You'll Love This Recipe

Six ingredients: These potatoes only need six key ingredients to come together, keeping this recipe straightforward and uncomplicated. You probably already have these ingredients on hand, too!

Great for a crowd: These potatoes are great for serving a crowd, whether you are hosting a holiday dinner or are casually entertaining. The oven does all the work, leaving you with crisp, flavorful potatoes.

Perfect texture: The best potatoes are the perfect balance of crispy and soft, and these roasted baby potatoes fit the description. The roasted garlic butter crisps up the exterior of the potatoes while still staying fluffy on the inside.

Ingredient Notes

Baby potatoes: You can use your choice of baby potatoes. For a prettier presentation, I like to use the tricolor mixed baby potatoes.
Salted butter: Potatoes need a lot of salt, so unsalted butter adds a much-needed layer of seasoning. For easy mixing, soften your butter before cooking.
Fresh garlic: The garlic butter is elevated with roasted garlic instead of keeping it raw. You will need whole garlic heads to make roasted garlic.
Parmesan cheese: Fresh parmesan is ideal for this recipe. You can freshly grate the parmesan if you buy a wedge, or you can use the pre-shredded version that you can find in the deli section of your grocery store. I don't recommend using the canned, shelf-stable parmesan.
Flat leaf parsley: Flat leaf parsley is also labeled as Italian parsley. It has a more grassy, herby flavor compared to curly parsley.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Baby potatoes: You can use whole potatoes, cut into quarters. Yukon gold or red potatoes are the best option for roasting if you use whole potatoes.
Roasted garlic: If you are in a rush, you can use raw minced garlic in the garlic butter. The flavor will be slightly more zesty than mellow roasted garlic.
Parmesan cheese: Substitute with grated pecorino romano, or asiago cheese.
Flat leaf parsley: Chopped curly parsley or rosemary can be used instead.
Salted butter: Feel free to use unsalted butter. You will want to add some additional salt to the garlic butter to balance the flavors out.

Variations

Air fryer: Instead of using the oven, you can make these potatoes in the air fryer.
Extra herbs: Mix fresh dill and chives into the roasted garlic butter for some extra brightness.
Spicy: Add Calabrian chili paste to the roasted garlic butter for a spicy twist on these potatoes.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Soften butter: Remove the butter from the fridge approximately 30 minutes before you are ready to use it.

Preheat the oven: Preheat the oven to 375°F.

Halved boiled potatoes on a cutting board.

Boil the Potatoes

Place the whole baby potatoes into a large pot, and fill it with water. Salt the water liberally, and boil the potatoes until fork tender over medium heat.

Drain the cooked potatoes and let them cool slightly. Once cool, halve the potatoes.

Foil pouch of roasted garlic, in an air fryer basket.

Roast the Garlic

While the potatoes are boiling, prepare one batch of roasted garlic in the air fryer (or oven).

Prepare the Garlic Butter

Add the softened butter, olive oil, roasted garlic, half of the parmesan cheese, and almost all of the chopped parsley to a medium-sized bowl.

Using a fork, mash the butter and garlic mixture together until smooth.

Boiled baby potatoes tossed with garlic butter, on a sheet tray.

Roast the Potatoes

Transfer the halved potatoes to a sheet tray. Drizzle the garlic butter over the potatoes, and toss so that all the potatoes are covered with butter.

Bake the potatoes for 20-25 minutes until they are crisp and golden brown.

Sprinkle the remaining chopped parsley and parmesan cheese on the potatoes, and serve.

Expert Tips

Be generous with salt: Give the potatoes a final sprinkle of salt when they come out of the oven. Potatoes need more salt than you think, and a final pinch brings out all of the flavors.

Bake cut-side down: Turn the potatoes flesh-side down onto the baking sheet to get the best crunch and color. This will also help the parmesan cheese melt and stick to the surface of the potatoes.

Do not over boil: You want to boil the potatoes until they are fork-tender, but not falling apart. If the potatoes are overcooked, they will be harder to halve.

Make Ahead & Storage

Roasted garlic can be made 3-4 days in advance. Remove the roasted garlic cloves from the skin and store them in an airtight container in the fridge.
Pre-boil the potatoes 1-2 days before you plan to serve them. Store them in an airtight container in the fridge.
Store leftover roasted potatoes for up to 3 days.
Reheat the potatoes in the air fryer or in the oven.

Close up photo of roasted garlic parmesan potatoes, with a serving spoon.

Serving Suggestions

Mains: Roasted potatoes are extremely versatile. Serve these roasted potatoes with your favorite mains including Nando's peri peri chicken, citrus-marinated chicken, or Cactus Club copycat blackened creole chicken.
Salads: Pair these garlic potatoes with an avocado kale salad, a steakhouse wedge salad, or grilled corn and avocado salad.
Holiday meals: Load your holiday table with a classic butter-basted turkey or a cajun-rubbed turkey breast, air fryer prime rib, or a classic glazed ham. Top it all off with a side of classic baked mac and cheese!
Vegetables: Longhorn glazed brussel sprouts, roasted hot honey carrots, or green bean casserole are fantastic pairs to these potatoes.

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Garlic Butter Roasted Potatoes

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These easy garlic butter potatoes are crispy on the outside, soft on the inside, and bursting with buttery, garlicky goodness in every bite.

Servings: Servings

Author: Sunena

Prep Time: 10

Cooking: 1

Total: 1 10

✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!

Equipment

Ingredients

▢ 3 lb Baby potatoes - whole
▢ ¼ cup Salted butter - softened
▢ 2 tablespoon Extra virgin olive oil
▢ ¼ cup Parmesan cheese - + extra for serving
▢ 1 head Roasted garlic
▢ 2 tablespoon Flat leaf parsley - finely chopped, + extra for serving
▢ Kosher salt - to taste
▢ Flakey sea salt - for serving

Instructions

Prepare one batch of roasted garlic in the air fryer (or oven).
1 head Roasted garlic
Place the whole baby potatoes into a large pot, and fill it with water. Salt the water liberally, and boil the potatoes until fork tender over medium heat.
3 lb Baby potatoes
Drain the cooked potatoes and let them cool slightly. Once cool, halve the potatoes.
Preheat the oven to 375°F.
Add the softened butter, olive oil, roasted garlic, half of the parmesan cheese, and almost all of the chopped parsley to a medium-sized bowl. Using a fork, mash the butter and garlic mixture together until smooth.
¼ cup Salted butter, 2 tablespoon Extra virgin olive oil, ¼ cup Parmesan cheese, 2 tablespoon Flat leaf parsley, Kosher salt
Transfer the halved potatoes to a sheet tray. Drizzle the garlic butter over the potatoes, and toss so that all the potatoes are covered with butter. Bake the potatoes for 20-25 minutes until they are crisp and golden brown.
Sprinkle the reserved chopped parsley, parmesan cheese, and flakey sea salt on the potatoes, and serve.
Flakey sea salt

Estimated Nutrition

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Avocado Kale Salad (Cactus Club Copycat)

This Cactus Club copycat avocado kale salad is packed with bursts of flavor and texture! This anything-but-average salad will be on repeat so often that you'll want to skip the restaurant altogether.

Avocado kale salad served in a shallow bowl, with breadcrumbs and parmesan cheese to garnish.

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Why You'll Love This Recipe

Delicious Restaurant copycat: This avocado kale salad tastes just like the Cactus Club restaurant version, including all the different flavors and textural elements that make this salad so popular. While this salad may have a number of different elements, it is definitely worth it!

Complex flavors: This salad's flavors are surprisingly complex, which is partly why it is so popular at the Cactus Club restaurant. From fennel and chili toasted panko to savory, crunchy chickpeas, all the layers of flavor shine through. All you need is a few restaurant-style pantry staples.

A great serving of vegetables: If you want new ways to incorporate green, leafy vegetables into your diet, this salad is a great place to start. You will get plenty of vitamins from the kale, red cabbage, and even avocado!

Ingredient Notes

Kale: This salad uses regular, curly kale. You will want to remove the tough stems from the kale leaves since they are not very pleasant to eat when uncooked.
Red cabbage: Sometimes referred to as purple cabbage. If you can find pre-shredded red cabbage in your grocery store, you will save some prep time. If you are using a whole head of cabbage, remove the tough core and thinly shred the cabbage.
Chickpeas: Canned chickpeas are perfect for this salad. I do recommend using low-sodium canned chickpeas so that you can control the seasoning on your own.
Anchovies: Anchovy paste is the most convenient way to incorporate the saltiness of anchovies into your recipes. Try to find anchovy paste in a tube for the best value and to easily store it in the fridge.
Panko breadcrumbs: Panko breadcrumbs are often labeled as Japanese breadcrumbs. Panko is typically more coarse than regular American breadcrumbs, adding a great crunch element to the salad.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Kale: You can substitute regular curly kale for a different variety, like dinosaur or lacinato kale. If you don't like kale, arugula or mixed greens are completely fine as a base for this salad.
Chickpeas: If you prefer using fresh chickpeas, you absolutely can. Alternatively, you can use white cannellini beans for a similar flavor and texture.
Panko breadcrumbs: You can use crushed croutons instead of panko breadcrumbs. I do not recommend using breadcrumbs as they are too finely ground.
Anchovy paste: Worcestershire sauce is a great substitute if you do not have anchovies on hand or you'd rather leave them out.
Parmesan cheese: Freshly grated pecorino romano or asiago cheese are good substitutes for fresh parmesan.
White vinegar: Apple cider vinegar will work in place of white vinegar.

Variations

Pickled cabbage: Swap out the pickled red cabbage for homemade pickled red onions instead.
Protein: Top this salad with grilled chicken, salmon, or any of your favorite proteins to make this salad a meal.
Nuts: Add some extra flavor with toasted pine nuts or walnuts.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Prep the vegetables: Thinly slice the red cabbage into ribbons. Cut the core from the kale leaves, and roughly chop the kale.

Shredded cabbaged in a bowl with pickling liquid.

Pickle the Cabbage

Add the vinegar, water, and sugar to a small saucepan over medium heat. Let the vinegar mixture come to a boil, and remove from the heat.

Carefully pour the vinegar over the sliced red cabbage in a medium-sized bowl and set aside.

Salad dressing in a jar, with an immersion blender.

Make the Dressing

Add the olive oil, mustard, garlic, anchovy paste, and lemon juice to a jar or immersion blender container.

Blend with an immersion blender until the dressing is smooth and emulsified.

Seasoned chickpeas in an air fryer basket.

Roast the Chickpeas

Drain and rinse the canned chickpeas to get rid of the canning liquid. Carefully dry the rinsed chickpeas on a paper towel to remove any excess moisture.

Toss the chickpeas in a bowl with the seasoning to coat them evenly.

Put the seasoned chickpeas in the air fryer at 375°F for 10-15 minutes until the chickpeas are crispy.

Seasoned, crispy breadcrumbs in a skillet.

Toast the Breadcrumbs

Add the panko, crushed fennel seeds, chili flakes, and olive oil to a small skillet. Turn the heat on low, and toast the panko until golden brown.

Grill the Avocado

Cut the avocado in half, and carefully remove the pit.

Place the avocado flesh side down on a heated grill pan, until there are grill marks on the avocado flesh.

Assembled avocado kale salad in a large bowl, with serving spoons in the bowl.

Assemble the Salad

Drizzle a quarter of the dressing on the kale in a large bowl. Lightly massage the dressing into the kale until it is slightly softened.

Assemble the salad with kale as the base, topped with crispy chickpeas, toasted panko, pickled cabbage, and grilled avocado. Drizzle with additional dressing to your taste.

Expert Tips

Massage the kale: This is an important step you do not want to skip. Massaging the kale helps reduce the bitterness, and tenderizes the leaves making them easier to chew.

Preparing the pickling liquid: If you prefer, you can add the vinegar, water, and sugar to a microwave-safe bowl and heat in 15-second increments until the sugar is completely dissolved.

Air frying chickpeas: Keep a close watch on the chickpeas while they are crisping in the air fryer. Every air fryer brand is different, and some may heat up and cook faster than others.

No immersion blender: You can mince the garlic with a garlic press and whisk the dressing, or use a traditional food processor/blender instead of an immersion blender.

Make Ahead & Storage

The dressing can be prepared 3-4 days ahead of time. Refrigerate in an airtight jar or container until you are ready to use it.
Pickled red cabbage can be refrigerated in an airtight jar for up to 1 week.
Prepare the crispy chickpeas 1-2 days in advance. Store in a zip-top bag and keep at room temperature.

Avocado kale salad served in a shallow bowl with a spoon and fork.

Serving Suggestions

Mains: Serve this flavorful avocado kale salad with your favorite mains, including Cactus Club blackened creole chicken, chicken souvlaki or pork souvlaki, Nando's copycat peri peri chicken, Cheesecake Factory's chicken romano, or el pollo loco citrus marinated chicken.
Sides: To round out your meal, add your favorite sides like twice-baked potatoes, corn and bacon warm potato salad, loaded mashed potato spring rolls, garlic butter roasted potatoes, or air fryer hasselback potatoes.

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Hibachi Restaurant-Style Fried Rice (Benihana Copycat)

Benihana fried rice served in a large serving bowl, with green onions as garnish.

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Why You'll Love This Recipe

Great use of leftover rice: If you have leftover jasmine rice from takeout or dinner the night before, this fried rice is a fantastic way to use it. Fried rice is always best with day-old rice!

Just like the restaurant: This fried rice recipe tastes just like Benihana, complete with the classic Benihana garlic butter. A regular wok replicates the smokey flavor of a teppanyaki flat top too!

Endless combinations: Like most fried rice recipes, this hibachi-style fried rice is completely customizable. Whether you keep it vegetarian or add your favorite proteins, this recipe is a blank canvas!

Ingredient Notes

Cooked jasmine rice: Fried rice always comes out best when made with day-old rice. I recommend using jasmine rice for fried rice, as it has a slightly shorter grain and thicker texture.
Benihana garlic butter: This secret ingredient is made with butter, soy sauce, garlic, and a hint of lemon. The base of almost all your Benihana favorites is this savory, umami-packed butter.
Green onions: You will use both the white and green parts of the green onion. When chopping the green onions, you will need to separate the greens and whites.

This recipe uses the same copycat cooking pantry staples found in most Japanese steakhouse dishes.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Jasmine rice: Substitute with cooked parboiled rice, basmati rice, or your preferred type of rice.
Yellow onion: You can use all green onion instead of yellow onion.
Green onion: Use all yellow onion instead of green onion.
Soy sauce: If you do not eat soy products, you can substitute with liquid or coconut aminos.

Variations

Chicken fried rice: Add finely diced chicken breast to the wok for some extra protein.
Different vegetables: Try this base recipe with any of your favorite vegetables, including mushrooms, zucchini, or broccoli.
Spicy: Stir fry the rice with sriracha, sambal, or chili garlic sauce for some added spice.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Prep the vegetables: Finely dice the carrots and onions into similar-sized pieces. Chop the green onions and separate the greens and whites.

Prepare garlic butter: Make a batch of homemade Benihana garlic butter.

Stir fry Eggs and Vegetables

Heat a wok over medium-high heat. Add 2 tablespoons of neutral oil to the wok.

Add the eggs to the hot wok, and let them set slightly. Once the whites are set, start to scramble them. Remove the scrambled eggs from the wok.

Add 1 tablespoon of neutral oil to the wok, and add the carrots, onion, and whites of the green onions. Stir fry the vegetables until they are slightly translucent.

Cooked carrots and onions, with white rice in a wok.

Heat the Rice

Add the cooked, cold rice to the wok. Toss lightly to mix the rice with the cooked vegetables, and let the rice "fry" for 1-2 minutes.

Fried rice in a wok, with garlic butter on top.

Finish the Fried Rice

Top the rice with the soy-garlic butter, and season with soy sauce. Toss the rice with the garlic butter, and let the rice fry for another 1-2 minutes.

Add the scrambled eggs back to the rice, and serve.

Expert Tips

Using fresh rice: If you do not have day-old rice on hand, you can use fresh. Cook the fresh rice, and once it comes to room temperature, put it in the freezer for 20-30 minutes to dry it out.

Use small cuts: The key to making Benihana-style fried rice is to cook quickly with high heat. You will need to cut your vegetables into small pieces so that they cook through in a short period of time.

High heat is key: Do not be afraid of using high heat with your wok. High heat is the key to getting restaurant-style fried rice with the right amount of texture and smokiness.

Alternatives to a wok: If you do not have a wok at home, use a large cast iron skillet with a good amount of surface area. You can also use a flat-top griddle if you have one.

Make Ahead & Storage

Prep the vegetables 1-2 days in advance. Store the carrots and onions separately in airtight containers, in the fridge.
Rice can be cooked 1-2 days in advance as well. Store cooked rice in the fridge.
Store leftover fried rice in an airtight container in the fridge for 2-3 days.
Reheat leftovers in the microwave or in a skillet. If the rice has dried out, add a splash of water while heating it to add some extra moisture.

Benihana fried rice in a large serving bowl, with a serving spoon.

Serving Suggestions

Appetizer: Make this a full Benihana meal with a simple salad dressed with Benihana's ginger dressing, and classic hibachi onion soup.
Proteins: Serve this hibachi fried rice with other classics, like Benihana hibachi steak, Benihana-style chicken, pineapple chicken teriyaki, hakka-style schezwan chicken, or Panda Express chicken teriyaki, Panda Express black pepper chicken. This rice also pairs perfectly with PF Chang's spicy chicken.
Vegetables: To round out your meal, pair this fried rice with hibachi-style vegetables, crispy soy-garlic broccoli, Chinese garlic green beans, or Red Lobster copycat brussels sprouts.
Sauces: For a classic Benihana-style meal, pair this fried rice with homemade Benihana Magic Mustard sauce, Benihana Copycat Ginger Dressing, or for some spice, chili garlic sauce.

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If you love restaurant-style dinners without the wait, this recipe is part of my collection of easy weeknight meals made with simple ingredients and ready in 30 minutes or less

Hibachi Restaurant-Style Fried Rice (Benihana Copycat)

5 from 3 votes

Servings: Servings

Author: Sunena

Prep Time: 10

Cooking: 15

Total: 25

✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!

Equipment

Ingredients

▢ 4 cups Jasmine rice - cooked, day-old & cold
▢ 2 large Eggs
▢ ⅓ cup Carrots - finely diced
▢ 1 Yellow onion - finely diced
▢ 2 stalks Green onion - finely chopped, whites & green separated
▢ 2 tablespoon Soy sauce
▢ 2 tablespoon Benihana garlic butter

Instructions

Heat a wok over medium-high heat. Add 2 tablespoons of neutral oil to the wok.
Add the eggs to the hot wok, and let them set slightly. Once the whites are set, start to scramble them. Remove the scrambled eggs from the wok.
2 large Eggs
Add 1 tablespoon of neutral oil to the wok, and add the carrots, onion, and whites of the green onions. Stir fry the vegetables until they are slightly translucent.
⅓ cup Carrots, 1 Yellow onion, 2 stalks Green onion
Add the cold rice to the wok. Toss lightly to mix the rice with the cooked vegetables, and let the rice fry for 1-2 minutes.
4 cups Jasmine rice
Top the rice with the soy-garlic butter, and season with soy sauce. Toss the rice with the garlic butter, and let the rice fry for another 1-2 minutes.
2 tablespoon Soy sauce, 2 tablespoon Benihana garlic butter
Add the scrambled eggs back to the rice, and serve.

Video

✱Recipe Notes

If using fresh rice: If you do not have day-old rice on hand, you can use fresh. Cook the fresh rice, and once it comes to room temperature, put it in the freezer for 20-30 minutes to dry it out.

High heat is key: Do not be afraid of using high heat with your wok. High heat is the key to getting restaurant-style fried rice with the right amount of texture and smokiness.

Alternatives to a wok: If you do not have a wok at home, use a large cast iron skillet with a good amount of surface area. You can also use a flat-top griddle if you have one.

Estimated Nutrition

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Hibachi Mustard Dipping Sauce (Benihana Copycat)

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Why You'll Love This Recipe

Ready right away: You do not need to refrigerate this dipping sauce before using it, unlike the other popular hibachi dipping sauce, yum yum sauce. Mix and serve!

Adjustable spice: Whether you like a mild dipping sauce or enjoy a spicy punch, you can adjust this sauce to your taste. That's more customizable than the restaurant version!

Minimal ingredients: You only need 5 ingredients to make this dipping sauce, most of which you likely already have on hand!

Ingredient Notes

Ground mustard: Ground mustard is sometimes labelled as mustard powder in the spice aisle. I use regular ground mustard for this recipe, not "hot" or "spicy" mustard powder that you can sometimes find.
Soy sauce: You will need regular light soy sauce for this sauce. Light soy sauce is the most commonly found variety in most grocery stores. If it does not say "dark" soy sauce on the label, chances are it is light soy sauce.
Fresh garlic: Fresh garlic is key for this dipping sauce, since it does not get cooked down. Jarred garlic has a slightly acidic, muted flavor that does not taste great when it is raw.
Heavy cream: Sometimes labelled as whipping cream. Look for something with 35% fat.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Ground mustard: You can use hot/spicy mustard powder if that is what you have. You may want to use significantly less to avoid overpowering the sauce.
Soy sauce: Feel free to substitute with coconut aminos, liquid aminos if you do not eat soy.
Fresh garlic: For a mellow flavor, substitute fresh garlic with garlic powder.
Heavy cream: Substitute with half and half cream or whole milk. The sauce will not be as rich as it would be with heavy cream.

Variations

Sweet and spicy: Add a touch of honey or brown sugar to the dipping sauce for a "honey mustard" twist on Benihana's dipping sauce.
Fresh herbs: Add some freshly chopped cilantro or green onions to the finished dipping sauce for some added brightness.
Ginger: Make a hybrid of Benihana's mustard dipping sauce and ginger dressing, by adding some freshly grated ginger to this recipe.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Mince garlic: Finely mince the garlic cloves using a garlic press or sharp knife.

Mustard dipping sauce in a measuring cup, with a spoon inside.

Dissolve Ground Mustard

Add the ground mustard, water, and soy sauce to a jar or a measuring cup. Stir well to dissolve the ground mustard, until there are no visible clumps.

Top down shot of mustard dipping sauce with sesame seeds in a glass jar.

Finish the Sauce

Add the minced garlic, heavy cream, and sesame seeds to the mustard mixture. Stir well to combine. Store in the frige until you're ready to serve, or serve right away!

Expert Tips

Adjust the mustard: Start with less mustard powder, and add more to your taste. Ground mustard can get overly spicy and overpowering, so if you prefer a milder, mellow flavor, less is best.

For a thicker sauce: If you prefer a thicker dipping sauce, add a few spoons of mayonnaise or sour cream to the mixture.

Watch the salt: Soy sauce typically adds more than enough salt to this sauce, so you will not need to add any additional. As always, give the sauce a taste and adjust to your liking.

Make Ahead & Storage

You can prepare this sauce 3-4 days ahead of time. Store the sauce in an airtight jar or container in the fridge.
Leftover sauce can be stored the same way.

A small bowl of mustard dipping sauce, with a bowl of hibachi steak and rice in the background.

Serving Suggestions

Appetizer: If you want the full Benihana experience, start the meal off with a simple salad dressed with Japanese steakhouse-style ginger dressing, and classic hibachi clear onion soup.
Meats: This dipping sauce goes perfectly with homemade hibachi steak, Benihana hibachi chicken, Hawaiian pineapple teriyaki chicken, or chicken teriyaki bowls.
Vegetables: Pair your favorite veggie side dishes with this hibach restaurant-style mustard sauce. Some of my favorites include Benihana hibachi vegetables, Chinese garlic green beans, or soy & sesame broccoli.

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Hibachi Mustard Dipping Sauce (Benihana Copycat)

No ratings yet

Servings: Servings

Author: Sunena

Prep Time: 10

Total: 10

✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!

Equipment

Mason jar

Ingredients

Instructions

Add the ground mustard, water, and soy sauce to a jar or a measuring cup. Stir well to dissolve the ground mustard, until there are no visible clumps.
3 tablespoon Ground mustard, ¼ cup Soy sauce, ¼ cup Water
Add the minced garlic, heavy cream, and sesame seeds to the mustard mixture. Stir well to combine.
1 tablespoon Sesame seeds, 2 cloves Garlic, 2 tablespoon Heavy cream
Store in the frige until you're ready to serve, or serve right away.

✱Recipe Notes

Adjust the mustard: Start with less mustard powder, and add more to your taste. Ground mustard can get overly spicy and overpowering, so if you prefer a milder, mellow flavor, less is best.

For a thicker sauce: If you prefer a thicker dipping sauce, add a few spoons of mayonnaise or sour cream to the mixture.

Watch the salt: Soy sauce typically adds more than enough salt to this sauce, so you will not need to add any additional. As always, give the sauce a taste and adjust to your liking.

Estimated Nutrition

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Benihana Copycat Hibachi Vegetables

Cooked hibachi vegetables, with chopsticks showing a zucchini piece.

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Why You'll Love This Recipe

A hibachi favorite: These Benihana hibachi vegetables are the perfect side dish to serve with other hibachi-style favorites, like Benihana's hibachi steak, and hibachi fried rice. You can have all the mains and sides in no time!

Familiar flavors: Like most hibachi and Benihana recipes, the base of these vegetables is their iconic soy and garlic butter. The flavor combination is classic!

Completely customizable: This recipe uses zucchini, mushrooms, and onions, but the options are endless. Use what is in season or what you have on hand!

Ingredient Notes

Cremini mushrooms: Cremini mushrooms are sometimes labeled as baby portobello mushrooms. They are slightly meatier than regular white button mushrooms, making them a great choice for this recipe.
Sweet onion: I specifically recommend using a sweeter onion like Vidalia onions. They become even more sweet and caramelized as they cook in the garlic butter and teriyaki sauce.
Teriyaki sauce: Storebought teriyaki sauce is completely fine to use for these vegetables. Teriyaki sauce is made with soy sauce, mirin, sake, and sugar. This adds a touch of sweetness and tanginess to the dish.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Zucchini: Substitute zucchini with yellow summer squash or broccoli.
Cremini mushrooms: Substitute with shitake or regular white button mushrooms. You can also cut larger portobello mushrooms into smaller pieces if you want to keep the meatiness.
Sweet onion: Regular yellow onion or red onion are fine substitutions for sweeter Vidalia onions.

Variations

Extra vegetables: Add chunks of cabbage, bok choy, or any other vegetables to the mix to bulk up this side dish.
Spicy: For some added spice, add a spoon of sambal oelek or chili garlic sauce to this classic hibachi vegetable recipe.
Protein: Add pieces of firm tofu to these teppanyaki-style vegetables to turn this side dish into a main dish instead.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Prep garlic butter: Prepare a batch of Benihana copycat garlic butter.

Seared zucchini pieces in a cast iron skillet.

Sear the Zucchini

Heat a 12" cast iron skillet over medium-high heat. Add 2 tablespoon of neutral cooking oil, such as vegetable, peanut, or canola oil.

Add the zucchini to the skillet and let it sear on all sides.

Cremini mushrooms and yellow onion in a skillet with the seared zucchini.

Saute Remaining Vegetables

Once the zucchini has seared on all sides and started to soften, add the mushrooms and onions to the skillet. Saute for 3-4 minutes until the onions, mushrooms, and zucchini are seared.

Cooked hibachi vegetables in a cast iron skillet.

Season the Vegetables

Season the vegetables with the homemade garlic butter and teriyaki sauce. Toss the vegetables to coat with the sauce, and remove from the heat.

Expert Tips

Do not stir: Avoid stirring or tossing the vegetables unnecessarily. You want to get a nice sear on all the vegetables, so it is best to leave them alone.

Hold the salt: Zucchini and mushrooms both have a lot of water in them. If you salt the vegetables too early, the vegetables will not sear and they will steam instead.

Cut in uniform pieces: Try to cut the vegetables into similar-sized pieces so that they cook in the same amount of time.

Make Ahead & Storage

The soy garlic butter can be made up to 1 week in advance.
These vegetables taste best when they are cooked fresh.
The zucchini and mushrooms will become slightly soggy as they sit in the fridge.
Leftover cooked vegetables will keep in the fridge for 1-2 days. Reheat leftovers in a skillet to evaporate extra moisture.

Cooked Benihana hibachi vegetables in a cast iron skillet.

Serving Suggestions

Appetizer: Start the meal off with a house salad dressed with Benihana's ginger dressing, and classic hibachi onion soup.
Mains: Hibachi vegetables go perfectly with many Asian-inspired mains. Some of my suggestions include Benihana copycat steak, Teppanyaki-style chicken, Hawaiian pineapple teriyaki chicken, szechwan chicken, panda express copycat teriyaki chicken or teriyaki chicken rice bowls. For some extra kick, PF Chang's spicy chicken is a great option, too.
Sides: Pair these savory vegetables with other sides, like jasmine rice, Benihana hibachi fried rice, sheet pan pineapple fried rice, and soy sesame broccoli.
Sauces: Serve these vegetables with your favorite dipping sauces, including Benihana's classic mustard dipping sauce, Benihana copycat Ginger Dressing, or chili garlic sauce.

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Benihana Copycat Hibachi Vegetables

No ratings yet

Servings: Servings

Author: Sunena

Prep Time: 10

Cooking: 10

Total: 20

✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!

Equipment

Ingredients

▢ 2 Zucchini - cut into short sticks
▢ 2 cups Cremini mushrooms - quartered
▢ 1 Sweet onion - cut into chunks
▢ 1 tablespoon Teriyaki sauce
▢ 1 tablespoon Benihana garlic butter

Instructions

Prepare one batch of Benihana copycat garlic butter.
Heat a 12" cast iron skillet over medium-high heat. Add 2 tablespoon of neutral cooking oil, such as vegetable, peanut, or canola oil.
Add the zucchini to the skillet and let it sear on all sides.
2 Zucchini
Once the zucchini has seared on all sides and started to soften, add the mushrooms and onions to the skillet. Saute for 3-4 minutes until the onions, mushrooms, and zucchini are seared.
2 cups Cremini mushrooms, 1 Sweet onion
Season the vegetables with the homemade garlic butter and teriyaki sauce. Toss the vegetables to coat with the sauce, and remove from the heat.
1 tablespoon Teriyaki sauce, 1 tablespoon Benihana garlic butter

Video

✱Recipe Notes

Do not stir: Avoid stirring or tossing the vegetables unnecessarily. You want to get a nice sear on all the vegetables, so it is best to leave them alone.

Hold the salt: Zucchini and mushrooms both have a lot of water in them. If you salt the vegetables too early, the vegetables will not sear and they will steam instead.

Cut in uniform pieces: Try to cut the vegetables into similar-sized pieces so that they cook in the same amount of time.

Estimated Nutrition

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Benihana Copycat Garlic Butter (Homemade)

One of the best parts of Benihana's recipes is the classic umami-packed garlic butter. This copycat recipe for Benihana's garlic butter is easy to make and is the perfect base for hibachi steak, Benihana-style chicken, hibachi fried rice, or even Benihana's hibachi vegetables. You'll want to keep a batch on hand at all times!

Benihana garlic butter in a small serving bowl, with a spoon scooping butter.

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Why You'll Love This Recipe

Great make-ahead: This garlic butter recipe can be prepared days in advance. This means you can batch-make the Benihana butter, and use it as needed throughout the week.

Packed with umami: Benihana's garlic butter is one of the secrets and keys to their savory, umami-packed dishes. The soy and garlic make a flavor bomb!

Good use for garlic: This compound butter is perfect if you have excess peeled garlic in your fridge. The more garlic, the better!

Ingredient Notes

Unsalted butter: Unsalted butter is best for this recipe. Soy sauce has a lot of salt in it already, so the added salt in the butter is not needed.
Fresh garlic: Garlic is one of the key ingredients in this recipe. Fresh is generally best since it has the most flavor. Preminced garlic generally has a different taste, which may change the flavor profile of the butter.
Fresh lemon: Just like garlic, fresh lemon adds brightness and acidity to the butter. Bottled lemon juice is overwhelmingly sour and one-noted.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Unsalted butter: You can use a butter-margarine mix, or all margarine if you want a smoother "whipped" texture. Salted butter will also work, but adjust the soy sauce to taste.
Fresh garlic: Garlic powder is a suitable substitute. You will want to use a couple of teaspoons of garlic powder to get a noticeable flavor.
Fresh lemon: Bottled lemon juice is fine to use in a pinch.

Variations

Roasted garlic: Many recipes for Benihana's garlic butter call for roasted garlic instead of raw. If you prefer a sweeter, mellow flavor, roasted garlic is a great option!
Herbs: Add fresh herbs like chopped parsley or scallions to the butter for an extra layer of flavor.
Teriyaki: Use teriyaki sauce instead of soy sauce for sweet and salty butter.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Soften butter: Remove the butter from the fridge approximately 30-45 minutes before using it.

Soy sauce and garlic in an immersion blender jar.

Blend Garlic & Soy

Add garlic cloves, lemon juice, and soy sauce to an immersion blender jar.

Blended garlic and soy sauce in an immersion blender jar.

Make Garlic Soy Mix

Blend the soy, lemon, and garlic mixture with an immersion blender, until there are almost no large chunks of garlic.

Garlic butter mixed together in a jar, with a rubber spatula.

Finish the Butter

Add the softened butter to the blended soy & garlic mixture. Combine the butter into the soy sauce using the immersion blender.

Expert Tips

Use a food processor: If you do not have an immersion blender, you can use a food processor to mix the butter and soy sauce mixture.

Softened butter is key: You need very soft butter to make this recipe. If your butter is not completely softened, the liquids will not fully mix into the butter.

Soften butter quickly: If you forget to take your butter out of the fridge ahead of time, microwave the unwrapped butter stick in a microwave-safe bowl in 5-second increments until it is soft to the touch.

Make Ahead & Storage

This soy, garlic butter is a fantastic make-ahead recipe.
Transfer prepared or any leftover butter to an airtight container and store in the fridge for up to 1 week.
Use this butter cold or at room temperature.

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Benihana Copycat Garlic Butter (Homemade)

No ratings yet

Servings: Servings

Author: Sunena

Prep Time: 10

Total: 10

✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!

Equipment

Immersion Blender
Food processor - optional

Ingredients

▢ ½ cup Unsalted butter - 1 stick, softened
▢ 10 cloves Garlic
▢ ¼ cup Soy sauce
▢ ½ Lemon - juiced

Instructions

Add garlic cloves, lemon juice, and soy sauce to an immersion blender jar.
10 cloves Garlic, ¼ cup Soy sauce, ½ Lemon
Blend the soy, lemon, and garlic mixture with an immersion blender, until there are almost no large chunks of garlic.
Add the softened butter to the blended soy & garlic mixture. Combine the butter into the soy sauce using the immersion blender.
½ cup Unsalted butter

✱Recipe Notes

Use a food processor: If you do not have an immersion blender, you can use a food processor to mix the butter and soy sauce mixture.

Softened butter is key: You need very soft butter to make this recipe. If your butter is not completely softened, the liquids will not fully mix into the butter.

Estimated Nutrition

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Mexican Carne Asada (Chipotle Copycat)

Sliced carne asada on a platter, with lime and cilantro to garnish.

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Why You'll Love This Recipe

Great for meal prep: This steak recipe is great for meal prepping ahead of time. One steak can be used for multiple meals throughout the week - the options are endless!

A delicious copycat: Chipotle's carne asada is not available year-round, so this homemade version will definitely satisfy your cravings when it is off the menu.

Easy, accessible marinade: The ingredients for this marinade are simple, easy, and accessible. Simple ingredients still make a zesty, bright marinade that is popular for a good reason.

Ingredient Notes

Flank steak: Flank steak is a larger cut, known for its meaty flavor. Flank steak does not have a lot of marbling, so it can get tough if overcooked.
Soy sauce: Regular light soy sauce is what you will need for this recipe. Soy sauce is traditionally used in carne asada marinades for the saltiness and richness it adds.
Navel orange: Navel oranges work best as they are seedless, and yield quite a bit of juice from just one orange.
Fresh lime: Fresh citrus is best for this marinade. One of the key flavors for carne asada is the bright citrus notes, and bottled lime juice does not have the same impact.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Flank steak: Substitute flank steak with skirt, hangar, or flap steak.
Navel orange: Bottled orange juice can be used instead. Use good quality orange juice if you use bottled juice.
Olive oil: Substitute with any cooking oil, like avocado or vegetable oil.
Soy sauce: Worcestershire sauce has a similar flavor profile to soy sauce.
Chipotle chile powder: Use fresh chipotles in adobo if you have them on hand.

Variations

Fresh herbs: Add freshly chopped cilantro to the marinade for a herby twist, that is also very authentic.
Different cooking methods: If you do not have a gas grill, use a grill pan, a hot skillet, or even the air fryer to make this carne asada recipe.
Spicy: If you like extra spice, add freshly chopped serrano chile to the marinade.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Carne asada marinade in a mixing bowl, with a whisk.

Mix the Marinade

Add the marinade ingredients to a large mixing bowl. Whisk well to combine.

Flank steak in a mixing bowl, with carne asada marinade.

Marinate the Steak

Add the flank steak to the mixing bowl, and adjust the steak to fully cover in the marinade. Cover with plastic wrap, and marinate in the fridge for 2-3 hours, or overnight if possible.

Grill the Steak

Heat a gas grill on high heat. Oil the grill grates liberally using an oil-soaked rag.

Grill the flank steak for 5-6 minutes on each side, until the steak reads between 130-135°F on an instant-read thermometer.

Expert Tips

Different cooking times: These cooking times are for medium-rare steak. If you prefer medium steak, you should aim for an internal temperature of approximately 135-145°F, and medium-well, approximately 145-155°F.

Let the steak rest: Once the steak is cooked to your desired doneness, cover it with foil and rest it for 10 minutes before slicing.

Slice against the grain: Flank steak has natural fibers (lines) that run along the meat. For tender slices of meat, you always want to cut against (vertically across) those lines - otherwise known as the grain.

Make Ahead & Storage

The carne asada marinade can be mixed and jarred 2-3 days before you are ready to use it.
The steak can be marinated for up to 24 hours.
Store leftover steak in an airtight container in the fridge for 3-4 days.
Reheat leftover steak in the air fryer, on the stove, or in the oven.

Grilled carne asada, half sliced, on a platter.

Serving Suggestions

Sides: This carne asada goes perfectly with Mexican red rice, Chipotle copycat black beans or Mexican-inspired brussels sprouts.
Salsas: Pair this grilled steak with your favorite salsas, just like at Chipotle. Some of my favorites include roasted tomato salsa, fresh tomato salsa, or chile corn salsa.
Drinks: Wash this carne asada with a frozen mangorita, blue margarita, or a classic michelada.

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The Keg Twice-Baked Potatoes

Twice baked potatoes on a sheet tray, with a fork scooping out some of the filling.

Why You'll Love This Recipe

The perfect copycat: These baked potatoes taste exactly like the restaurant version. If you want to bring the steakhouse home, you can't go wrong with this copycat side dish.

Easy to make ahead: These potatoes are easy to make ahead of time, which makes them great for entertaining or big family dinners.

Classic flavors: Loaded baked potatoes are a classic, for good reason. Bacon, scallion, and sour cream are the perfect trio. Stakehouse sides rely on rich fats and seasonings - classic restaurant-style pantry staples.

Ingredient Notes

Russet potatoes: Russet potatoes are what you typically use for a classic baked potato. They are larger than other potatoes and have a fluffy, starchy texture.
Bacon: I recommend using thick-cut bacon. Thick-cut bacon stays in meaty chunks even after rendering out the fat.
Fresh garlic: You will need a whole head of garlic. Since you will need roasted garlic, packaged or pre-minced garlic will not work.
Green onion: Also labeled as scallions in the grocery store. You will mainly need the white ends of the green onion.
Sour cream: Full-fat sour cream is best for these potatoes. Low-fat versions do not have the same luscious, thick texture, and will water down the filling.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Russet potatoes: You can use white potatoes if you do not have russet potatoes on hand.
Sour cream: Full-fat Greek yogurt can be used instead. Greek yogurt is slightly more tangy than sour cream so the flavor may differ slightly from the classic recipe.
Bacon: Regular-cut bacon can be used instead. You can use turkey or beef bacon if you do not eat pork.
Green onion: Finely chopped chives are a great substitute.
Salted butter: Unsalted butter works fine, but you may want to add extra salt to the filling.

Variations

Sweet potatoes: Swap out russet potatoes for sweet potatoes for a sweet and savory version of this classic side.
Cheesy: Add shredded cheddar cheese to the potato filling for a delicious, cheesy twist.
Mashed potatoes: Use these ingredients to make classic mashed potatoes instead of twice-baked potatoes, for an even easier side.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Crisp bacon: Cut the bacon into strips (lardons). Place in a cold pan, and turn the heat to medium. Let the fat render until the bacon is crisp. Remove, and drain on paper towel.

Roast the Garlic: Roast one head of garlic. Let the garlic cool, and remove the roasted cloves. Mash into a paste with a fork.

Preheat oven: Preheat the oven to 375°F.

Cooked potatoes arranged on a sheet tray, with the tops cut off.

Bake & Prep the Potatoes

Line the potatoes on a baking sheet, and bake for 50 minutes to 1 hour until the potatoes are fork tender.

Remove the baked potatoes from the oven, and let them cool slightly. Cut the tops off the potatoes, and scoop out the inside flesh.

Mashed potatoes with sour cream and butter, in a large mixing bowl.

Mash the Potatoes

Add the scooped potato flesh to a large mixing bowl with the salted butter and sour cream. Using a potato masher, combine the mixture until it is mostly smooth.

Finished potato filling, with bacon and green onion.

Finish the Filling

Fold the green onions, chopped bacon, and roasted garlic paste into the mashed potatoes.

Potato filling in a large freezer bag, piping filling into potato skins.

Fill the Potatoes

Transfer the potato filling to a large freezer bag. Remove the excess air from the bag, and seal it. Cut off the tip of one corner of the bag, and pipe the potato mixture into the potato skins.

Place the filled potatoes in the oven on broil, until the tops of the potatoes are golden brown.

Expert Tips

Scoop carefully: Leave a small wall when scooping out the potato flesh. This will help the potatoes stand up without rolling around on the sheet tray.

Mash the potatoes: You want to get the potatoes as smooth as possible, to get a luscious restaurant-style texture. You can use a potato ricer to do this if you prefer.

Pipe two layers: You will have enough filling to pipe two layers of the filling on the potatoes. Fill the base of the potatoes with the filling, and then swirl a second layer on top to add to the presentation.

Make Ahead & Storage

These potatoes can be prepped up to 3 days before serving.
Stuff the potatoes with the filling, cover with plastic wrap, and transfer to the fridge.
Leftover potatoes can be stored in an airtight container for 3-4 days.
Reheat the stuffed potatoes in the oven or in the air fryer until warmed through.

Serving Suggestions

Mains: These twice-baked potatoes go perfectly with almost any main dish. Some of my favorites include blackened creole chicken, Italian chicken al limone, or a classic roast prime rib.
Sides: If you are cooking a large spread, these potatoes go well with other sides, too. Try these potatoes with a classic steakhouse wegde salad - like at The Keg! Roasted hot honey carrots, and The Keg's cheesy garlic toast are great additions, too!

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The Keg Copycat Twice Baked Potatoes

5 from 1 vote

Servings: Servings

Author: Sunena

Prep Time: 30

Cooking: 1 30

Total: 2

✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!

Equipment

Ingredients

▢ 4 Russet potatoes
▢ 4 strips Thick-cut bacon - cut into strips (lardons)
▢ 2 stalks Green onion - finely chopped, greens only
▢ 1 head Roasted garlic - smashed into puree
▢ ¾ cup Sour cream - full-fat
▢ 2 tablespoon Salted butter
▢ 1 teaspoon Kosher salt - or to taste
▢ 1 teaspoon White pepper - or to taste

Instructions

Cut the bacon into strips (lardons). Place in a cold pan, and turn the heat to medium. Let the fat render until the bacon is crisp. Remove, and drain on paper towel.
4 strips Thick-cut bacon
Preheat the oven to 375°F.
Line the potatoes on a baking sheet, and bake for 50 minutes to 1 hour until the potatoes are fork tender.
4 Russet potatoes
Remove the baked potatoes from the oven, and let them cool slightly. Cut the tops off the potatoes, and scoop out the inside flesh.
Add the scooped potato flesh to a large mixing bowl with the salted butter and sour cream. Using a potato masher, combine the mixture until it is mostly smooth.
¾ cup Sour cream, 2 tablespoon Salted butter
Fold the green onions, chopped bacon, and roasted garlic paste into the mashed potatoes. Season with salt and pepper.
4 strips Thick-cut bacon, 2 stalks Green onion, 1 head Roasted garlic, 1 teaspoon Kosher salt, 1 teaspoon White pepper
Transfer the potato filling to a large freezer bag. Remove the excess air from the bag, and seal. Cut off the tip of one corner of the bag, and pipe the potato mixture into the potato skins.
Place the filled potatoes in the oven on broil, until the tops of the potatoes are golden brown.

Video

✱Recipe Notes

Scoop carefully: Leave a small wall when scooping out the potato flesh. This will help the potatoes stand up without rolling around on the sheet tray.

Mash the potatoes: You want to get the potatoes as smooth as possible, to get the luscious restaurant-style texture. You can use a potato ricer to do this if you prefer.

Estimated Nutrition

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Earl's Warm Potato Salad

Potato salad served in a large serving bowl, with two serving spoons.

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Why You'll Love This Recipe

A twist on a classic: The classic potato salad we know and love is usually served cold. This recipe is best served warm, and elevates a favorite with a few simple twists.

Just like the restaurant: This warm potato salad tastes like Earl's classic version that you know and love. It's a lot easier than you think, to make at home!

Easily customizable: This recipe is a delicious base, but you are free to customize the ingredients to your taste. Potato salad is so versatile!

Ingredient Notes

Red potatoes: Also known as red-skinned potatoes. Red potatoes are fluffy and light on the inside, as opposed to waxier Yukon gold potatoes. The skin is thin, so you do not need to peel the potatoes.
Bacon: Any bacon will work for this recipe. I recommend using reduced-sodium bacon if possible, as the other ingredients in the salad will also add a good amount of salt to the dish.
Fresh dill and chives: Fresh herbs are important for this potato salad, and should not be substituted with dried herbs. The rich dressing needs the brightness and freshness of fresh herbs.
Fresh corn: Fresh corn is great to use when it is in season. You can char the corn on the barbecue, or saute the kernels like I do in this recipe.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Red potatoes: Substitute red potatoes with. baby potatoes. You can also use russet potatoes since they have the same fluffy texture, but you will want to remove the skin.
Fresh corn: If corn is not in season, use frozen or canned whole corn kernels. If you are using canned corn, drain the kernels before sauteeing it.
Fresh chives: Swap fresh green onions instead of fresh chives for a similar flavor.
Parmesan cheese: Substitute with shredded asiago or pecorino cheese.
Mayonnaise & sour cream: Swap out part of the mayo or sour cream with full-fat Greek yogurt. This will add some extra tang to the dressing.

Variations

Vegetarian: Skip the crispy bacon to keep this potato salad vegetarian-friendly. This Italian potato salad is another great meat-free potato salad recipe you will love.
Cold: If you like cold potato salad, chill this salad in the fridge before serving.
Spicy: Add chopped jalapenos or Calabrian chilies to the potato salad mix for an extra kick.
Mustard Potato Salad: Add a couple of tablespoons of Dijon mustard to the dressing for extra tang.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Boil potatoes: Add cubed potatoes to a large pot filled with water. Salt the water liberally, and place over medium heat. Boil the potatoes until fork tender, and drain.

Crisp bacon and onions in a skillet, cooking.

Step 1

Add the chopped bacon to a large cold skillet. Turn the heat to medium, and let the bacon crisp and render the fat. Once the bacon is mostly crispy, add the chopped red onion and swear until translucent.

Bacon, onions, and corn sauteeing in a skillet.

Step 2

Add the corn kernels and minced garlic to the bacon and onions, and saute for 1-2 minutes. The corn does not need to be charred or brown.

Boiled potatoes in a skillet with corn, onions, and bacon.

Step 3

Add the drained, boiled potatoes to the skillet. Turn the heat to low, and coat the potatoes with the bacon fat, onions, and corn.

Warm potato salad mixed with dressing in a skillet.

Step 4

Turn the heat off and toss the potato mixture with the mayonnaise, sour cream, parmesan cheese, and lemon juice. Toss to combine. Season with salt, pepper, and the fresh herb at the end, and serve.

Expert Tips

Thoroughly boil the potatoes: You want the potatoes to smash down with a fork easily.

Rustic: It is okay if the potatoes break apart as you toss them with the dressing - the Earl's recipe has the same rustic vibe.

Potato pieces: If using larger red potatoes, cut the potatoes into even-sized cubes. This will result in an even cooking time.

Cooking bacon: It is always best to start bacon in a cold pan. This helps render the fat evenly, also resulting in crispy bacon pieces.

Make Ahead & Storage

This potato salad can be prepared 2-3 days in advance.
Store the cooked potato salad in an airtight container in the fridge.
Reheat the salad in a skillet over medium-low heat until the potatoes are heated.
You can serve pre-made or leftover potato salad cold if you prefer.

Close up shot of warm potato salad, with two serving spoons.

Serving Suggestions

Mains: This potato salad is the perfect side to any of your favorite barbecue mains. My suggestions include blackened creole chicken, citrus-marinated chicken, and even classic pork souvlaki.
Salads: This warm potato salad is the perfect addition to a spread, including other salads like Hawaiian tuna mac salad, honey lime coleslaw, or a grilled corn and avocado salad.

Recipe FAQ's

Can I freeze leftover Earl's potato salad?

It is not recommended to freeze this potato salad. The mayonnaise and cheese-based dressing will break when defrosted, and the texture will be unpleasant.

Can I lighten up this salad?

This restaurant-style side is usually on the richer, decadent side, you can lighten up this side with a few simple tweaks. Swap out all or part of the mayonnaise and sour cream with Greek yogurt, and use less bacon.

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Chipotle Copycat Black Beans (Instant Pot)

Love Chipotle's black beans? Make them at home with this easy copycat recipe, with your Instant Pot! Packed with smoky, zesty flavors and just the right amount of spices, these beans are perfect for burritos, bowls, tacos, or as a tasty side dish. With simple ingredients and straightforward steps, you can enjoy these restaurant-style beans in no time.

Cooked chipotle black beans served in a white bowl, garnished with cilantro and a lime wedge.

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Why You'll Love This Recipe

No soaking needed: With the help of the Instant Pot, you can ditch canned beans for fresh ones while keeping this recipe quick on time. You do not need to soak the dried beans, either!

Great for vegetarians: Black beans are an excellent source of protein making them a great main option for vegetarians. You can skip the meat altogether and still get the Chipotle experience.

Pantry staples: You do not need any fancy ingredients for this recipe. This is a great way to use ingredients in your pantry, especially when fresh food is running low.

Ingredient Notes

Dried black beans: These may also be labeled as black turtle beans, Tampico beans, or Venezuelan beans.
Chipotle & ancho chile powder: Chipotle and ancho chiles are dried smoked jalapenos and dried poblano peppers. The powdered versions of these peppers are easily accessible in most grocery stores and are great to keep on hand instead of whole fried peppers.
Adobo seasoning: Adobo seasoning is a mixture of garlic powder, onion powder, oregano, dried citrus, and other spices. Adobo powder is commonly used in Latin cooking and is readily available in most grocery stores.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Dried black beans: You can use canned black beans instead of dried beans. You will need to drastically reduce the cooking time if using canned beans, since they come pre-cooked.
Dried chile powder: Fresh chipotles in adobo can be used instead. Be sure to finely mince the fresh chipotle so that it mixed throughout the beans.
Fresh lime: Bottled lime juice or a splash of red wine vinegar can be used instead.

Variations

Stovetop: If you do not have an Instant Pot or will be using canned beans, these beans can be made on the stove. If using dried beans, you will want to pre-soak the beans for a few hours to cut down on cooking time.
Fresh herbs: Finish the beans with fresh chopped cilantro or parsley to add brightness to the beans.
Meat: Saute chopped bacon or smoked ham with the onions to add extra smokey, meaty flavor.
Other aromatics: Jazz up these beans with other aromatics like bay leaf, cumin, or even sazon.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Rinse the beans: Rinse the dried beans in water to remove any dust or dirt.

Prep the onions and garlic: Finely chop the onion, and mince the garlic using a garlic press or a sharp knife.

Onions and garlic sauteeing in an Instant Pot.

Step 1

Heat the Instant Pot on the HI sauté setting. Add a tablespoon of oil, and sweat the onions until they are tender and slightly translucent. Once the onions are soft, add the minced garlic and saute for 1-2 minutes.

Black beans, spices, and water in an Instant Pot.

Step 2

Add the dried beans, water, and dry spices to the Instant Pot. Mix lightly to combine.

Step 3

Cover the Instant Pot with the lid and turn the valve to the sealing position. Pressure cook the beans on HI for 40 minutes, and natural release for 10 minutes. Quick release the remaining pressure after 10 minutes.

Cooked black beans in an Instant Pot, with a spoon showing the cooked beans.

Step 4

Remove the lid, and finish with a squeeze of fresh lime juice. Taste for salt, and adjust to your taste if needed.

Expert Tips

Using canned beans: You will only need to cook these beans for 10-15 minutes if using canned beans in the Instant Pot. I recommend making canned beans on the stove.

Cook with broth: For extra flavor, swap out the water for chicken or vegetable broth. Adjust the amount of salt you add if you use broth as most broths will be slightly salty.

Adjust the consistency: If you prefer a thicker consistency, you can lightly mash some of the cooked beans with the back of a spoon or potato masher.

Make Ahead & Storage

You can make these black beans in advance of serving.
Store cooked beans in an airtight container in the fridge for 3-4 days.
Reheat the beans on the stove with a splash of water or broth until heated. You can also heat the beans in the microwave with a splash of liquid.
Freeze leftover beans in an airtight, freezer-safe container for up to 3 months.

Black beans served in a large bowl, with a spoon scooping up a serving.

Serving Suggestions

Proteins: These beans are a delicious accompaniment to other proteins, like copycat Qdoba chicken, el pollo loco citrus chicken, Chipotle copycat carne asada, or even shredded chicken tinga.
Salads and sides: To complete your meal, serve these copycat black beans with chile corn salsa, Mexican-inspired brussels sprouts, or Mexican pickled onions.
Rice: Rice and beans are a classic pairing, whether you go for seasoned Mexican rice or classic white rice.

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Honey and Harissa Chicken Thighs (Cava Copycat)

Cava's honey and harissa chicken is a fan favorite - for good reason! These juicy chicken thighs are marinated in a perfect sweet and spicy sauce, with a hint of smokiness. Whether you add this chicken to your favorite Mediterranean bowls or eat it as a main dish, this will become a regular in your rotation.

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Why You'll Love This Recipe

Bright flavors: This harissa honey chicken is full of flavor! From the smokey harissa to zesty garlic - there is something for everyone.
Restaurant copycat: This chicken tastes very similar to Cava's version of this chicken. If you are craving Cava at home, or don't have one around, this chicken will do the trick!
Quick cooking: Boneless, skinless chicken thighs cook quickly, making this perfect for a quick meal prep or weeknight meal option.

Ingredient Notes

Boneless, skinless chicken thighs: Chicken thighs are a great option if you find that chicken dries out easily. Even when slightly undercooked, chicken thighs stay moist and juicy. Be sure to use boneless and skinless thighs to keep this recipe quick.
Harissa: Harissa is a North African red pepper paste, packed with garlic, olive oil, and red chillies. Many stores carry jarred harissa, including Trader Joe's. I have tried this recipe with the Trader Joe's and Mina brand harissa, and both came out great!
Fresh lemon: Fresh lemon is best for the brightest flavor.
Smoked paprika: Smoked paprika is not spicy, but helps to develop and deepen the charred, smokey flavor that you get from grilling the chicken, instead of pan-searing like this recipe calls for.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Chicken thighs: Boneless, skinless chicken breasts or chicken tenders are a good substitute for chicken thighs. Remember that chicken breasts dry out much quicker than chicken thighs, so you do not want to overcook them.
Extra virgin olive oil: Substitute avocado oil, or your favorite neutral oil if you prefer.
Fresh lemon: Bottled lemon juice will work in a pinch. Fresh lime is also a good substitute.
Honey: If you don't have honey, brown sugar is a suitable substitute.
Smoked paprika: Regular sweet, or hot Hungarian paprika can be used instead of smoked paprika.

Variations

Grilled/BBQ: Instead of pan-searing, fire up the barbecue and grill these chicken thighs for extra smokey flavor.
Extra spicy: If you like it spicy, swap out mild harissa for spicy harissa instead.
Vegetarian: Use this flavorful marinade on tofu or paneer for a vegetarian twist on this restaurant favorite.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Dry the chicken: Pat the chicken thighs with paper towels to remove any excess moisture.

Honey and harissa marinade in a mixing bowl, with a mixing spoon.

Step 1

Add the marinade ingredients to a large mixing bowl. Mix to combine completely.

Chicken thighs marinating in the prepared honey and harissa marinade.

Step 2

Toss the dried chicken thighs in the honey and harissa marinade. Cover with plastic wrap, and store in the fridge while marinating.

Chicken thighs searing in a cast iron skillet.

Step 3

Heat a 12" cast iron skillet over medium heat. Add a thin layer of olive oil to the skillet, and sear the chicken on both sides for 3-5 minutes. The chicken should reach an internal temperature of 165°F on an instant-read meat thermometer.

Expert Tips

Marinating time: I recommend marinating this chicken for a minimum of 1-2 hours. If you can, let the chicken marinate overnight in the honey and harissa marinade for the most flavor.

Glazed version: To get a delicious, sticky glaze on the chicken, reserve a quarter of the marinade before adding the raw chicken thighs. As the chicken is searing, baste with the reserved marinade.

Use a splatter guard: These chicken thighs will splatter while searing in the olive oil. To minimize the mess and avoid any oil-related burns, use a splatter guard over your skillet.

Watch for burning: The honey in the marinade can burn easily. While searing the chicken, you may need to lower the heat or transfer the seared chicken thighs to the oven to cook through, if the chicken is getting too charred.

Make Ahead & Storage

This chicken can be marinated 24 hours in advance. Store in a covered bowl in the fridge until you are ready to cook.
Leftover chicken can be stored in the fridge for 3-4 days, making it perfect for meal prep.
Reheat leftover chicken in the air fryer or oven until warmed through. To keep the chicken moist, wrap the chicken in foil while reheating.

Serving Suggestions

Side dishes: This honey and harissa chicken is the perfect protein to serve on a bed of yellow Mediterranean rice. If you prefer potatoes, try these chicken thighs with air fryer hasselback potatoes, Lebanese batata harra, or garlic parmesan smashed potatoes.
Sauces & dips: While this chicken is full of flavor on its own, sauces and dips only make it better. Try this grilled chicken with Cava's crazy feta, Toum garlic sauce, or zesty dill tzatziki.
Restaurant-style: If you want a true Cava experience, serve this grilled chicken in your favorite DIY rice or salad bowls. Make a batch of your favorite rice, or serve over a bed of greens. The topping options are truly endless!

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Honey and Harissa Chicken Thighs (Cava Copycat)

No ratings yet

Servings: Servings

Author: Sunena

Prep Time: 10

Cooking: 15

Marinating Time 2

Total: 2 25

✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!

Equipment

Ingredients

Instructions

Add the marinade ingredients to a large mixing bowl. Mix to combine completely.
4 cloves Garlic, 2 tablespoon Harissa paste, ⅓ cup Extra virgin olive oil, 2 tablespoon Honey, ½ tablespoon Kosher salt, 1 Lemon, 1 teaspoon Smoked paprika
Toss the dried chicken thighs in the honey and harissa marinade. Cover with plastic wrap, and store in the fridge while marinating.
2 lb Chicken thighs
Heat a 12" cast iron skillet over medium-high heat.
Add a thin layer of olive oil to the skillet, and sear the chicken on both sides for approximately 5 minutes each. The chicken should reach an internal temperature of 165°F on an instant-read meat thermometer.

✱Recipe Notes

Marinating time: I recommend marinating this chicken for a minimum of 1-2 hours. If you can, let the chicken marinate overnight in the honey and harissa marinade for the most flavor.

Use a splatter guard: These chicken thighs will splatter while searing in the olive oil. To minimize the mess and avoid any oil-related burns, use a splatter guard over your skillet.

Estimated Nutrition

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20 Pantry Staple Ingredients for Indian Cooking

If you enjoy cooking different cuisines on any given day of the week, a stocked pantry is a must. This list of 20 pantry staple ingredients for Indian cooking will have you ready to enjoy your favorite tandoori recipes, dals, and naans, on demand!

Collage with photos of dal makhani and butter chicken.

Top 5 Favorite Indian Recipes

Authentic tandoori chicken tikka: This tandoori chicken tikka recipe is an authentic way to enjoy an Indian favorite at home, without using a tandoor!
Restaurant-style butter chicken: This restaurant-style butter chicken, otherwise known as murgh makhani, tastes just like your favorite Indian restaurant version, with a few tweaks to make it easy and weeknight-friendly.
Chicken yakhni pulao: Chicken yakhni pulao is an Indian (and Pakistani) take on comforting chicken and rice. Packed with tender chicken, and perfectly spiced, and fluffy onion rice, this chicken pulao is a meal all by itself, but even better when paired with a fresh kachumber salad.
Punjabi dal makhani: This restaurant-style Punjabi dal makhani is a spin on a classic, made quicker and easier in the Instant Pot. Pantry staple lentils get a spicy twist with a perfectly creamy and luscious gravy.
Tandoor style naan: This tandoor style tawa naan is an incredibly easy way to achieve restaurant-level results at home. This egg-free is low maintenance to come together and cooks up on a cast iron skillet.

Tandoori chicken wraps on a wooden serving board, with potato chips on the side.

Dried Spices

Cumin

Cumin (jeera) is one of the main building blocks of Indian cooking, with a smokey, nutty flavor. Many Indian recipes will call for toasting cumin seeds in oil as a base for sauces and gravies.

Whether you use whole cumin seeds or ground cumin seeds is up to individual preference, as it comes down to texture.

I personally prefer to use ground cumin in my recipes, as I am not a fan of biting down on whole seeds.

Coriander

Coriander (dhaniya) seeds are the seed version of green, leafy cilantro. Much like cumin, this is another building block that is used in many Indian recipes when toasted in oil.

Coriander is less smokey than cumin, and more floral and citrusy in flavor. It is a little bit milder in flavor, which is why it is so commonly used in combination with cumin.

Just like with cumin, whole seeds versus powder is a matter of preference. Coriander seeds are slightly bigger than cumin seeds, so if texture is a concern for you, powder will probably work better.

Turmeric

Indian cooking typically calls for dried, ground turmeric (haldi). This is important to note, as you can often find fresh turmeric in many grocery stores.

Turmeric has great health benefits but is mostly used in Indian cooking for the distinct, bright color that it adds to most recipes.

You will notice that most recipes do not call for large amounts of turmeric, as turmeric can get bitter if you use too much.

Kashmiri red chili

Kashmiri chili powder (Kashmiri mirch) is another fantastic way to add distinct color to Indian recipes.

This chili powder is actually on the milder side, so it will not overpower your dish with heat. This chili powder is a great way to add a bright red color without using artificial food coloring.

You will likely need to go to an Indian or Asian market to find this chili powder - it is not commonly found in most grocery stores.

Red chili powder

Red chili powder (laal mirch) is not the same as chilli powder that you will find in most North American grocery stores.

American chilli powder is a mixture of spices that is used in Tex-Mex cooking.

Red chili powder, on the other hand, is made of dried red chilies. This adds that layer of heat that most people associate with Indian cooking.

Red chili powder is similar to cayenne pepper, which can be used as a substitute if needed.

Amchur powder

Amchur powder is made from dried green mangoes.

The powder adds a subtle tanginess and acidity to recipes, almost similar to vinegar or lemon in powdered form.

The tanginess from amchur is slightly more subtle than regular acidic ingredients because of the fruitiness of the mangos.

Fennel seeds

Fennel seeds (saunf) are not as commonly used as cumin or coriander, but they still have their place in many recipes.

The seeds and powder add an anise, licorice flavor to dishes which can be distinct if used in large quantities.

Fennel seeds are also sometimes used as a digestive at the end of a meal, which you will sometimes see at the front of an Indian restaurant.

Cardamom

Cardamom (elaichi) is used in Indian cooking both whole and ground into a rough powder.

There are two types of cardamom used in Indian cooking - green cardamom (hari elaichi) and black cardamom (kali elaichi). The two are very distinct and do not look alike.

Green cardamom is the most commonly known version, which is a little aromatic pod that is used in chai, and other aromatic dishes.

Black cardamom is more smokey and is usually used to flavor rice dishes like biryani or pulao. You will not typically want to chew on black cardamom.

Cinnamon

Indian cooking typically only uses whole cinnamon sticks (dal chini). There are very few recipes that will call for ground cinnamon powder.

Like cardamom, cinnamon sticks are used as an aromatic spice but are not usually consumed. You will commonly see cinnamon as a base spice for gravies, or for making rice dishes.

Cloves

Cloves (laung) fall into the realm of aromatics in Indian cooking. You will mostly find small pieces of cloves in rice dishes, and you will definitely know when you bite on one.

Cloves are slightly spicy and warm in flavor. A little bit goes a long way when using cloves in Indian recipes.

Indian bay leaf

Indian bay leaves (tej pata) visually look different than the bay leaves you commonly find in the grocery store.

These leaves are much larger, and flavor-wise, Indian bay leaves tend to be warmer in flavor, more similar to cinnamon notes.

Just like regular bay leaves, you won't want to eat these bay leaves when you are ready to serve.

Closeup shot of finished butter chicken in a skillet with a large spoon.

Spice Mixes

Garam masala

Garam masala is a foundational spice blend in Indian cooking. Many households make their own mixture of garam masala, so it is not uncommon to see some different renditions.

Garam masala translates to warm spices. This is a fitting name, as the mixture is made of cinnamon, cardamom, peppercorns, coriander, clove, mace, and nutmeg.

This is one spice mix that you will definitely want to keep on hand if you find yourself making Indian food often.

Chaat masala

Chaat masala is another commonly used spice mix in Indian cooking, with a completely different flavor profile than garam masala.

This blend of spices, includes mango powder, black salt, and dried pomegranate. It has a tangy flavor to it, making it a frequently used spice dust for many Indian snacks.

Tandoori masala

Tandoori masala is a great spice mix to keep on hand if you like to make Indian-inspired meat dishes. It has smaller quantities of spices added that you otherwise would not keep on hand.

My tandoori masala of choice is a mix of several aromatic spices, including coriander powder, kasuri methi (fenugreek), amchur (dried mango powder), and cardamom, mixed into a fine powder.

Chana masala

Chana masala is a helpful spice blend to have on hand if you enjoy making Indian stewed chickpeas (chana masala).

Much like the other spice mixes listed above, pre-mixed blends have some less commonly used spices mixed in. This gives you authentic flavor, without wasting spices that you do not frequently use.

Chana masala is made with coriander, red chilies, turmeric, cumin, mustard, nutmeg, mace, and asafoetida.

Dal makhani served in a kadai serving dish, garnished with cream.

Lentils & Rice

Urud dal

There are several popular lentils used in Indian cooking. In fact, dal (lentils) is one of the most commonly consumed foods in India, in some form or another.

Urud dal is one of the better lentils to try when venturing into Indian recipes. It is used for more mainstream recipes like dal makhani.

Dried urud dal has a black exterior, which will soften and become brown once cooked.

Basmati rice

Basmati rice is typically the rice of choice for most Punjabi recipes.

This long-grain rice is not excessively starchy. When cooked well, the grains of the rice stay separated yet fluffy.

Basmati rice is known for its beautiful aroma and fragrance that comes out when cooked.

Dried chickpeas

Dried chickpeas (garbanzo beans, chole), sometimes labeled as kabuli chana, are a staple if you are looking for vegetarian recipes to delve into.

While canned chickpeas can be used in most Indian dishes, it is more common to use dried legumes.

Dried chickpeas can be cooked relatively quickly in a pressure cooker or an Instant Pot, and typically have more texture and flavor than canned.

Dried kidney beans

Kidney beans (rajma) are another vegetarian staple in Indian cooking. Just like with chickpeas, fresh is typically better than canned kidney beans.

Dried beans can also be cooked quickly in a pressure cooker or an Instant Pot.

Fried onions

Fried onions are one of my personal favorites when building the base of sauces and gravies.

Most Indian dishes start with thoroughly browning onions, which can be a time-consuming process. Fried onions are a fantastic shortcut to use, giving you all the slow-cooked flavor in a fraction of the time.

It is important to note that these are not the Americanized french-fried onions that are breaded and fried.

Baked kebabs arranged on a platter with cilantro and pickled red onions.

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10 Pantry Staple Ingredients for Chinese Cooking

If you enjoy cooking different cuisines on any given day of the week, a stocked pantry is a must. This list of 10 pantry staple ingredients for Chinese cooking will have you ready to enjoy your favorite stir-fries, noodle dishes, and soups, on demand!

Collage with szechuan chicken lettuce wraps and air fryer soy broccoli.

Top 4 Favorite Chinese Recipes

Szechuan chicken lettuce wraps: These JOEY restaurant copycat lettuce wraps are dressed with a sweet and spicy soy glaze that is perfectly balanced and packs a flavorful punch.
Chinese garlic green beans: These Din Tai Fung crispy green beans come together in an umami-packed garlic and soy stir fry. Only 4 ingredients are needed, with no deep frying!
Black pepper chicken: This black pepper chicken recipe is a copycat version of Panda Express' menu item. Tender, juicy chicken with the perfect balance of crisp veggies and a savory sauce with a kick makes a quick, easy, and delicious meal
Dim sum cucumber salad: This dim sum cucumber salad is a copycat recipe from the popular Din Tai Fung restaurant. Fresh, crisp cucumbers get a flavourful twist with a salty, sour dressing with just the right amount of spice.

Cooking Sauces

Soy sauce

Soy sauce is one of the most commonly used sauces in Chinese cooking.

You can find soy sauce in regular or reduced-sodium varieties. If using multiple prepared sauces to make your recipe, reduced sodium is the better option for more control over salt levels.

You can also find light and dark soy sauce in most grocery stores. Light soy sauce is the most commonly used variety for saltiness and flavor. Dark soy sauce is a little bit thicker in viscosity and is used in smaller quantities for color.

Tamari, liquid aminos, and coconut aminos are great substitutes for soy sauce.

Oyster Sauce

Oyster sauce is a thick, savory sauce that is used in not only Chinese cooking, but other Asian cuisines like Thai, and Vietnamese recipes.

Like soy sauce, oyster sauce is relatively salty. It has more body and flavor from the actual oysters (or extract) that are used to make the sauce.

Oyster sauce does not taste fishy, but it does add some umami with a hint of sweetness to your recipes.

It's important to remember that oyster sauce is not vegetarian, and you will need to specifically buy vegetarian oyster sauce if this is important to you.

Hoisin Sauce

Hoisin sauce is sometimes referred to as "Chinese barbecue sauce." One of the key ingredients in hoisin sauce is fermented soybeans with some garlic, vinegar, and other delicious flavorings.

Hoisin is much thicker than soy sauce and has slight notes of five-spice powder.

Just like oyster sauce, hoisin also has a good amount of saltiness in it. When using hoisin sauce in combination with other staple sauces, you will always want to taste the recipe for salt to keep the flavors balanced.

Sesame Oil

Sesame oil is typically used in smaller quantities, as it packs a punch.

There are two varieties of sesame oil that you will commonly see: toasted, and untoasted.

The toasted variety is what you will most commonly find in the grocery store, with a darker color. It is important to note that you should not cook with toasted sesame oil like a regular cooking oil.

Untoasted sesame oil is lighter in color, similar to other neutral oils like vegetable or canola oil. Untoasted sesame oil can also be used just like other neutral oils for cooking and stir-fries.

Most sauce recipes refer to toasted sesame oil.

Shaoxing Cooking Wine

Shaoxing cooking wine is one of the most commonly used ingredients that separates restaurant dishes from home cooking.

This rice wine adds sweetness and complexity to most sauce recipes.

Keep in mind that this wine is strictly for cooking, and is used in smaller quantities. It adds a delicious background flavor that you can't detect easily but will make a difference if it is missing.

Szechuan chicken served in a bowl, with lettuce served on the side for wraps.

Dried Spices & Flavoring

Chinese Five-Spice Powder

Five-spice powder is indeed, a mix of five spices. Most common five-spice powders are a mix of:

Star anise
Cloves
Cinnamon
Sichuan pepper
Fennel

If you have a well-stocked spice cabinet or drawer, you can mix together your own homemade five-spice powder if you prefer. You can easily find pre-mixed versions in most grocery stores, though.

Sichuan Peppercorns

Sichuan pepper is known for the mouth-numbing that many people experience when eating them.

These peppercorns are berries that are harvested and dried. Sichuan peppercorns add a multi-layered flavor and spice versus typical chilies.

You may need to go to a specialty Asian market to find good quality Sichuan peppercorns, as they are not as readily available in mainstream supermarkets.

Sesame seeds

You can find both black and white sesame seeds in most grocery stores.

The most commonly used are white sesame seeds, which are typically added as a garnish for a pop of texture.

Just like sesame oil, sesame seeds have a nutty, distinct flavor.

Chicken Bouillon Powder

This is one of the most underrated ingredients in Chinese cooking - especially in restaurant dishes.

Chicken bouillon powder is commonly used to add a layer of savory, umami flavor to stir-fries, sauces, and a lot of your favorite vegetable recipes, too. This is arguably one of the best-kept secrets of Chinese cooking.

Most Chinese recipes use powdered chicken bouillon specifically, but bouillon concentrate is also a great addition that offers the same saltiness and depth of flavor.

MSG

Last, but certainly not least, is MSG (monosodium glutamate).

MSG often has a bad reputation, and there are a number of conflicting claims surrounding the use of MSG in cooking.

Believe it or not, a small pinch of MSG is the secret to many restaurant-style Chinese recipes. It enhances the flavors of all the ingredients, which usually sets a restaurant recipe apart from one made at home.

MSG is not a must-use, but if you are looking to recreate specific restaurant recipes, you'll probably want to have it on hand.

Black pepper chicken served over a bed of rice, in a serving bowl. Two chopsticks laying over the bowl to serve.

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Crazy Feta Whipped Feta Dip (Cava Copycat)

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Why You'll Love This Recipe

Restaurant flavors at home: This copycat recipe tastes like the Cava version! Cava is a Mediterranean fast-casual chain, known for their quick mezze bowls, grain bowls, and salads, that are completely customizable. While you can buy this delicious dip from the grocery store, homemade versions are just a little more special!
Minimal ingredients: You do not need a long ingredient list to replicate this famous dip recipe. You may have most of these simple ingredients in your fridge and pantry! This recipe is a taste of their delicious dips from your own kitchen with approachable ingredients.
Great for entertaining: While this spicy feta dip is perfect on individual Mediterranean bowls, it is also a great appetizer to wow your guests. This is not your classic spinach and artichoke dip!

Ingredient Notes

Feta cheese: Feta bricks in brine is the way to go. I would avoid using pre-crumbled feta, as it does not have the same freshness and brininess. My personal favorite is Greek feta made with a mix of goat and sheep milk.
Whole garlic: You will need to use fresh garlic for this recipe, as you will be roasting it. Jarred garlic will not work for this recipe.
Fresh lemon: This recipe uses lemon juice and lemon zest.
Extra virgin olive oil: Since the oil is not heated, you can use good quality olive oil in this recipe.
Jalapeno pepper: Control the spiciness of the dip by removing the seeds and ribs from the jalapenos. If you like the heat, keep the seeds and ribs in!

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Feta cheese: Feel free to use cow's milk feta cheese if that is what you have on hand. Ensure it is packed in brine, regardless of the type of milk.
Yellow onion: A Vidalia or white onion can be used instead of a yellow onion. In a pinch, you can use red onions, but this will change the color of the dip.
Jalapeno peppers: Substitute jalapenos with serrano peppers or fresno chilies. Serrano peppers are spicier than jalapenos.
Olive oil: Substitute with avocado oil.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Step by step recipe instructions in a numbered collage.

Cut the top off the garlic head to expose the tops of the cloves. Place the garlic bulb and half an onion in a sheet of foil. Drizzle with olive oil, and bring up the sides of the foil to make a tight pouch. [photo 1]

Air fry the garlic and onion at 375°F for 30 minutes, until the garlic cloves are tender and the onion has softened.

While the garlic and onion are roasting, char the jalapeno peppers on a gas burner until the skin is completely charred and blistered. Remove the charred peppers from the burner, and allow them to cool. Remove the skin using the back of your knife, and dice the peppers. [photo 2]

Squeeze the garlic cloves out of the head, into a food processor bowl. Remove the skin from the roasted onion, roughly chop it into small pieces, and add it to the garlic. Add the remaining dip ingredients, reserving half of the chopped jalapenos. [photo 3]

Pulse the mixture until the feta has a whipped texture, and the onion and garlic have become pureed. [photo 4]

Stir in the remaining chopped jalapenos, and serve.

Expert Tips

Alternative methods: If you do not have an air fryer, the onion and garlic can be roasted using the same method in an oven.

Charring jalapenos: If you do not have a gas stove, you can char jalapenos in a cast iron skillet over high heat, or on a baking sheet under the broiler in your oven.

Remove pepper skin: To remove the skin off jalapenos easily, place the hot peppers in a large bowl and cover with plastic wrap. The steam will help separate the skin from the flesh.

Adjust texture: Keep this dip as chunky or as smooth as you like. The restaurant version has a smooth, creamy texture.

Make Ahead & Storage

You can prep this crazy feta dupe 2-3 days before you plan on serving it.
Store prepared dip in an airtight container, and keep chilled until you are ready to use. It is best to serve this dip cold and not at room temperature.
Roast and char garlic, onions, and peppers 1-2 days in advance. Store in an airtight container in the fridge.
This homemade crazy feta will not freeze well.

Serving Suggestions

Appetizer: This is the perfect dip to add to your appetizer spreads, with a number of add-on dips. Serve this crazy feta with other Mediterranean staples like baba ganoush, Cava's spicy hummus, toum garlic sauce, or even Greek tirokafteri dip!
Bread: Dip delicious bread and crackers into this feta spread. I recommend homemade naan, black pepper focaccia, or homemade crispy pita chips! This amazing dip also makes a good spread for warm pita wraps with your choice of fillings.
Bowls: Just like at Cava, use this crazy feta as a topping to your favorite salad, rice, or protein bowls. Some of my favorite Mediterranean food proteins include Cava's own honey harissa chicken, Lebanese chicken shawarma, grilled shish tawook, or for a veggie option, batata harra!

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Crazy Feta Whipped Feta Dip (Cava Copycat)

5 from 1 vote

Servings: Servings

Author: Sunena

Prep Time: 15

Cooking: 30

Total: 45

✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!

Equipment

Ingredients

Instructions

Cut the top off the garlic head to expose the tops of the cloves. Place the garlic bulb and half an onion in a sheet of foil. Drizzle with olive oil, and bring up the sides of the foil to make a tight pouch.
1 bulb Garlic, ½ Yellow onion
Air fry the garlic and onion at 375°F for 30 minutes, until the garlic cloves are tender and the onion has softened.
While the garlic and onion are roasting, char the jalapeno peppers on a gas burner until the skin is completely charred and blistered. Remove the charred peppers from the burner, and allow them to cool. Remove the skin using the back of your knife, and dice the peppers.
2 Jalapeno peppers
Squeeze the garlic cloves out of the head, into a food processor bowl. Remove the skin from the roasted onion, roughly chop it into small pieces, and add it to the garlic. Add the remaining dip ingredients, reserving half of the chopped jalapenos.
20 oz Greek feta cheese, ⅓ cup Extra virgin olive oil, 1 Lemon, ½ tablespoon Kosher salt
Pulse the mixture until the feta has a whipped texture, and the onion and garlic have become pureed.
Stir in the remaining chopped jalapenos, and serve.

✱Recipe Notes

Alternative methods: If you do not have an air fryer, the onion and garlic can be roasted using the same method in an oven.
Charring jalapenos: If you do not have a gas stove, char jalapenos in a cast iron skillet over high heat, or on a baking sheet under the broiler in your oven.
Remove pepper skin: To remove the skin off jalapenos easily, place the hot peppers in a large bowl and cover with plastic wrap. The steam will help separate the skin from the flesh.
Adjust texture: Keep this dip as chunky or as smooth as you like. The restaurant version has a smooth, creamy texture.

Estimated Nutrition

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El Pollo Loco Copycat Citrus Marinated Chicken

Jazz up plain, boring chicken with this el pollo loco citrus marinated chicken recipe! This delicious, zesty marinade is made with simple ingredients, and will instantly transport your taste buds to warm tropical sunshine - it's the perfect copycat recipe!

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Why You'll Love This Recipe

Use the whole bird: You can often find whole chickens on sale for a fraction of the cost of chicken breasts or thighs alone. This recipe is a great way to take advantage of those sales, aside from classic roast chicken. This citrus el pollo loco chicken has something for everyone, whether you prefer white meat or dark.
Easy homemade version: The El Pollo Loco chicken recipe is charbroiled, meaning it is cooked over an open flame. This recipe uses an air fryer instead, giving the chicken skin a crispy char just like the famous fire-grilled chicken, without any special tricks!
Five-ingredient marinade: You do not need several spices and ingredients to replicate the El Pollo Loco recipe. Five ingredients are all you need for the best pollo experience!

Ingredient Notes

Whole chicken: You can typically find a whole chicken broken down into 8 pieces in the meat section of your grocery store. If you can only find a whole chicken, this is a great guide to breaking down a chicken.
Orange juice: You can use standard bottled orange juice for this recipe. The sugars in bottled orange juice help caramelize the skin of the chicken in the air fryer, which replicates the char from a flame grill.
Sazon con azafran: Sazon is a classic spice mix used in many Latin American and Mexican recipes. Sazon is a mix of garlic, cumin, annato, saffron, yellow food coloring and MSG. Con azafran means "with saffron", but you can find sazon seasoning without saffron as well.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Whole chicken: You can use all bone-in, skin-on chicken breast or thighs if you prefer. If using boneless, skinless chicken, you will want to cook the chicken for a shorter time to avoid drying out the meat.
Orange juice: You can use fresh juice from a navel orange instead of bottled juice. You will want to add a tablespoon of brown sugar to the marinade to mimic the sugar in bottled juice.
Fresh lime: Bottled lime juice can be used instead of fresh. The flavor will not be as bright as fresh though.
Vegetable oil: You can use olive oil or avocado oil instead.

Variations

Spicy: Add a dash of spice to the chicken marinade with smoked chipotle and ancho chile powder.
Restaurant flavors: The restaurant version of this recipe has a splash of pineapple juice in the marinade. I omit the pineapple as it can change the texture of the chicken if you marinate it for too long. To stay on point with restaurant flavors and taste the real thing, feel free to add it in.
Different cooking methods: Aside from air frying, you can cook this chicken on an open grill, on the barbecue, under the broiler, or sear in a cast iron skillet.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Dry the chicken: Using paper towels, pat the skin of the chicken dry to get rid of extra moisture.

Add the marinade ingredients to a large bowl. Whisk well until combined. [photo 1]

Transfer a quarter of the marinade to a small bowl and set aside.

Add the cut chicken pieces to the large bowl of marinade. Toss well using tongs to cover each piece of chicken in the marinade. Cover with plastic wrap, and marinate in the fridge for 24 hours for maximum flavor. [photo 2]

Once ready to cook, preheat your air fryer to 400°F. Add the chicken pieces to the heated air fryer basket. [photo 3]

Brush the chicken pieces with the reserved marinade constantly, while cooking. Continue basting the chicken until the reserved marinade is all used up. [photo 4]

Cook the chicken for 25-30 minutes until the internal temperature of the chicken reads 165°F on an instant-read meat thermometer. The chicken skin should be crisp, and the chicken juices should run clear.

Expert Tips

Remove excess marinade: Before adding the chicken pieces to the air fryer, allow the excess marinade to drip off. This will help the skin crisp and will prevent quick burning.

Cover with foil: If your chicken skin is burning too quickly, loosely cover with foil in the air fryer.

Marinating time: You will get the best results from marinating this chicken for 24 hours. If you are in a rush, I recommend marinating the chicken for at least one hour.

Do not overcrowd: To allow the hot air to circulate all sides of the chicken, do not overcrowd the air fryer. You may need to cook in two batches.

Make Ahead & Storage

As the recipe recommends, this chicken can be marinated 24 hours in advance of cooking.
Marinated chicken can be frozen in a freezer-safe ziplock bag or container.
Thaw frozen chicken in the fridge before cooking.
Leftover chicken can be stored in the fridge for 2-3 days in an airtight container or ziplock bag.
Reheat leftover chicken in aluminum foil in the air fryer to prevent drying out.

Citrus marinated grilled chicken, arranged on a platter with fresh limes, cilantro, and pickled red onions.

Serving Suggestions

Side dishes: This chicken is versatile, and will go with almost all your favorite sides. Serve with warm tortillas, pinto beans or black beans, homemade Mexican red rice, honey lime coleslaw, or a corn and avocado salad. For a BBQ twist, serve with warm bacon and corn potato salad a bright avocado kale salad, garlic butter potatoes, or loaded twice-baked potatoes.
Salsas: Fresh salsa is the perfect pairing with this citrus-marinated chicken. Serve with grilled chile and corn salsa, Chipotle's fresh tomato salsa, or a delicious roasted tomato salsa, too!
Sauces & Condiments: Pair this charred chicken with homemade Mexican pickled onions, dill ranch dressing, avocado goddess dressing, or a delicious chimichurri aioli.
More copycat recipes: To make this a full restaurant meal, pair this chicken with any of these air fryer restaurant copycat recipes!

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This is one of many quick weeknight meals that come together quickly with minimal prep, perfect for busy nights when you still want big flavor!

El Pollo Loco Copycat Citrus Marinated Chicken

5 from 2 votes

Servings: Servings

Author: Sunena

Prep Time: 10

Cooking: 30

Marinating Time 1

Total: 1 40

✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!

Equipment

Ingredients

▢ 1 Whole chicken - cut into 8 pieces, bone-in & skin-on
▢ ½ cup Orange juice
▢ 3 cloves Garlic - minced
▢ 2 Limes - juiced
▢ ¼ teaspoon Dried oregano
▢ ¼ cup Vegetable oil
▢ 1 packet Sazon with azafran
▢ ½ tablespoon Kosher salt

Instructions

Pat the chicken dry with paper towels to remove excess moisture.
1 Whole chicken
Add the marinade ingredients to a large bowl. Whisk well until combined.
½ cup Orange juice, 3 cloves Garlic, 2 Limes, ¼ teaspoon Dried oregano, ¼ cup Vegetable oil, 1 packet Sazon with azafran, ½ tablespoon Kosher salt
Transfer a quarter of the marinade to a small bowl and set aside.
Add the cut chicken pieces to the large bowl of marinade. Toss well using tongs to cover each piece of chicken in the marinade. Cover with plastic wrap, and marinate in the fridge for 24 hours.
Once ready to cook, preheat your air fryer to 400°F. Add the chicken pieces to the heated air fryer basket.
Brush the chicken pieces with the reserved marinade constantly, while cooking. Continue basting the chicken until the reserved marinade is all used up.
Cook the chicken for 25-30 minutes until the internal temperature of the chicken reads 165°F on an instant-read meat thermometer. The chicken skin should be crisp, and the chicken juices should run clear.

✱Recipe Notes

Remove excess marinade: Before adding the chicken pieces to the air fryer, allow the excess marinade to drip off. This will help the skin crisp and will prevent quick burning.
Cover with foil: If your chicken skin is burning too quickly, loosely cover with foil in the air fryer.
Marinating time: You will get the best results from marinating this chicken for 24 hours. If you are in a rush, I recommend marinating the chicken for at least one hour.
Do not overcrowd: To allow the hot air to circulate all sides of the chicken, do not overcrowd the air fryer. You may need to cook in two batches.

Estimated Nutrition

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Restaurant Style Beef Seekh Kebabs (Oven Baked!)

These restaurant style beef seekh kebabs are a delicious, flavor-packed way to use humble ground beef. This popular street food is packed with bold Indian and Pakistani flavors. These juicy, tender kebabs are sure to be a family hit any day of the week!

Why You'll Love This Recipe

Different cooking methods: These kebabs taste delicious no matter how you make them. You can bake them in the oven, grill over an outdoor grill or open flame, or even air fry them. If you have one, these kebabs are perfect for a tandoor oven which is a popular clay oven in the Indian subcontinent.
Easy to shape: Some kebab recipes can be difficult to skewer and shape properly. This recipe method is foolproof and will ensure your kebabs stay intact and on the skewer.
Great make-ahead option: These kebabs can be made in bulk in advance, and frozen for later use. This makes for great meal prep or delicious kebabs on demand.

Ingredient Notes

Get Your Pantry Ready to Cook!

For more detailed information on many of the ingredients used in this recipe, check out this guide to 20 pantry staple ingredients in Indian cooking!

Ground beef: It is best to use ground beef that has a decent amount of fat. An 80/20 ratio of ground meat to fat is ideal. This keeps the kebabs moist and juicy and also binds the kebabs together.
Jalapeno pepper: You can adjust the heat to your personal preference by keeping the seeds in the pepper. If you prefer milder kebabs, remove the seeds and the ribs from the pepper.
Tandoori masala: Tandoori masala is a mix of several aromatic spices, including coriander powder, kasuri methi (fenugreek), amchur (dried mango powder) and cardamom, mixed into a fine powder. It is much easier to use a pre-mixed tandoori masala than to use each spice individually.
Chaat masala: Chaat masala is a blend of spices, including mango powder, black salt, and dried pomegranate. It adds a tangy flavor to the kebabs.
Kashmiri red chili powder: Kashmiri red chili powder is a combination of sweetness and subtle heat.
Garam masala: This is a mix of warm Indian spices that include cinnamon, cardamon, peppercorns, coriander, clove, mace, and nutmeg.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Ground beef: Try a different type of meat to make these kebabs. This kabab recipe can be made with ground lamb instead of ground beef. You can also use a combination of the two meats for extra flavor.
Yellow onion: Red onion will work in place of yellow onion.
Jalapeno pepper: For more heat, you can use serrano pepper or Thai green chilies.
Kashmiri chili powder: Regular red chili powder can be used. Do not confuse this with American chilli powder which is a blend of spices.

Variations

Smokey: Charcoal smoke the raw kebab meat mixture by heating a charcoal brickette until it's red-hot on a gas stove or using a lighter, then place it in a small bowl or foil pouch alongside the meat mixture. Drizzle a little oil or ghee over the charcoal and quickly cover the dish to trap the smoke for 5-10 minutes.
Appetizer: Make these main dish kebabs into mini bites by rolling them into smaller kebabs. Alternatively, cut cooked kebabs into quarters and serve alongside your favorite appetizers.
Different meats: If you are not a fan of red meat, try making chicken seekh kebabs using ground chicken breast (chicken keema) or using ground turkey instead.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Grate onion: Grate the onion on the large side of a box grater. Squeeze out and dispose of the excess moisture.

Preheat oven: Turn the oven on the highest broiler setting.

Mix the minced meat with the grated onion, chopped chilies, and dried spices in a large bowl. Mix the ground beef mixture with your hand until the fat starts to stick to your palm as you mix the meat.[photo 1]

Take a ½ cup portion of the meat and roll a smooth ball between your two palms. [photo 2]

Place the ball of meat onto a flat surface, and start to roll the meat into a log, sausage shape. Keep rolling the meat until it is the same thickness all around. [photo 3]

Once the kebab is your desired shape, length, and thickness, carefully push the flat skewers through the middle of the rolled kebab. Once the skewer is in, give the kebab one more gentle roll to seal the meat around the skewer. [photo 4]

Arrange the skewers on a large baking sheet, and spray lightly with cooking spray or olive oil. Place the tray under the preheated broiler.

Broil the kebabs for 5-7 minutes per side, turning carefully with tongs to char all sides of the kebabs. The beef should have an internal temperature of 160°F on an instant read thermometer.

Carefully remove the skewers from the kebabs using tongs or a tea towel, and serve. Optionally squeeze fresh lime juice over the cooked kebabs, with a sprinkling of chaat masala and fresh cilantro.

Expert Tips

Use cold ingredients: It is best to use cold ground beef when making the kebab meat mixture. This will help bind the meat together which makes for easier shaping and skewering, also resulting in succulent kebabs.

Let the meat mixture rest: If you find the kebab meat mixture is too soft, cover the bowl and place it in the fridge for 30-45 minutes. This will chill the meat and solidify some of the fat.

Soak skewers: I recommend using long metal skewers as they conduct heat into the middle of the kebabs. If using bamboo skewers, be sure to soak them for at least 1 hour before using them to avoid burning in the oven.

Use a food processor: Instead of grating the onion, you can use a food processor to finely chop the onion and jalapeno.

Make Ahead & Storage

The kebab mixture can be mixed 2-3 days in advance. Store the meat mixture in an airtight container in the fridge. Keep cold until you are ready to shape the kebabs.
Leftover cooked kebabs can be stored in an airtight container in the fridge or freezer.
Reheat cooked kebabs wrapped in foil to prevent them from drying out. Reheat in the oven or air fryer.

Beef kebabs on a tray with pita and pickled onions.

Serving Suggestions

Dips: These kebabs go perfectly with homemade yogurt mint chutney, spicy chili garlic sauce, or toum garlic sauce, too. For a fusion cross-over, try these kebabs with sour cream tzatziki which is almost like cucumber raita!
Breads: Serve kebabs with homemade plain or garlic naan or cheesy stuffed naan.
Side Dishes: Homemade kachumber salad is an obvious pairing to seekh kebabs, but you'll love tangy pickled red onions or chaat masala fries.

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Immersion Blender Toum (Lebanese Garlic Sauce)

Lebanese garlic sauce, or Toum, is one of the best parts of Mediterranean cuisine. If you have ever had a classic chicken shawarma or shish tawook, you have tried this iconic garlic sauce that is a staple of Lebanese cuisine. With a thick, creamy, and luscious texture, this immersion blender toum recipe is as easy as it gets at home!

Toum garlic spread in a small jar, with a spoon showing a serving.

Why You'll Love This Recipe

No complicated methods: Homemade toum can be finicky to make, but the immersion blender takes the guesswork out of it. You get the same emulsification process as when making traditional toum in the bowl of a food processor, with half the steps. An immersion blender produces a stable emulsion 99% of the time, which is ideal for first-time toum-makers!
Versatile uses: This toum makes a delicious dip, spread on a sandwich, or even an addition to a mezze platter with homemade baba ganoush, crazy feta dip, hummus, and tzatziki.
Fridge stable: You can prepare a batch of this garlic sauce and keep it on hand in the fridge for 3-4 weeks in an air-tight container. You can have garlicky goodness on hand, on demand!

Ingredient Notes

Fresh garlic: It is best to use fresh garlic bulbs for this creamy garlic sauce recipe for the best garlic flavor. Whole heads of garlic do take longer to peel, but the flavor is worth it. This is not the time to use jarred, minced garlic.
Fresh lemon: Lebanese toum has very few ingredients, so fresh is best. Fresh lemon juice adds a brightness that bottled juice lacks.
Neutral oil: I do not recommend using extra virgin olive oil for this toum sauce, as it has an overpowering flavor. Neutral oils like vegetable oil, canola oil, sunflower oil, or even avocado oil are the best options for this garlic sauce.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Fresh garlic: You can use pre-peeled cloves as long as they are relatively fresh and have not been sitting in your fridge for too long. The goal is to use the freshest garlic that you have available.
Fresh lemon: In a pinch, bottled lemon juice can be used.

Variations

Spicy: Add a spoon of harissa, Calabrian chili paste, or sriracha to the finished toum for a spicy version.
Herby: Mix in chopped mint, parsley, or cilantro for an herbaceous twist on classic toum.
Raw egg: You can make this toum recipe more stable by using raw egg whites in garlic paste. This will make the whole thing a little bit more mayonnaise-like in texture, but there is less chance of the emulsion breaking, too.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Peel garlic cloves: Remove the skin from the raw garlic cloves.

Split each garlic clove in half. Remove the inner garlic germ from the garlic cloves. This is an extra step, but it helps tone down the spiciness of the toum, especially when using such a large amount of garlic. [photo 1]

Add the peeled garlic cloves to a mason jar or the mixing jar that came with your immersion blender. Top with salt and lemon juice, and blend with the immersion blender until a smooth paste has formed. [photo 2]

Pour the neutral oil ontop of the garlic paste while the stick blender is positioned at the bottom of the jar. [photo 3]

Start to blend the mixture at the bottom of the jar. As you start to see the mixture thicken, gradually raise the immersion blender in small increments, until the toum has completely thickened. [photo 4]

Expert Tips

How to fix spicy toum: If your toum is too potent or spicy try these methods:

Refrigerate the prepared garlic sauce for 1-3 days. As the toum sits in the fridge, the flavors will mellow out.
Add a spoonful of mayonnaise, greek yogurt, or mashed potatoes to the prepared sauce. These mix-ins will balance out the spiciness of the toum.
Blanch the garlic in ice water 30 minutes to 1 hour before making the dip. This will take some of the edge off of the raw garlic.

Use cold ingredients: Colder ingredients work as better emulsifying agents with the end result being a fluffy texture. If your ingredients get too warm, it will be more likely that your emulsion breaks.

A spoonful of toum garlic spread inside of a small jar.

Serving Suggestions

Dip: This Lebanese garlic dip is the perfect dipping sauce for pita bread, french fries, or even homemade naan. Vegetables like cucumbers, carrots, and cherry tomatoes are great dippers too!
Condiment: This toum is the perfect condiment to serve with Middle Eastern favorites, grilled meats, and your favorite sandwiches. Some of my favorites include batata harra, pork souvlaki, or chicken souvlaki pitas. It is also a great way to jazz up store-bought shortcuts like a rotisserie chicken.

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Immersion Blender Toum (Lebanese Garlic Sauce)

5 from 2 votes

Servings: Servings

Author: Sunena

Prep Time: 30

Total: 30

✱Before You Get StartedBe sure to read the recipe notes for helpful tips and tricks, to make the best recipe each and every time!

Equipment

Immersion Blender

Ingredients

▢ 2 bulbs Fresh garlic - approximately 25 cloves
▢ 1 cup Canola oil
▢ 1 Large lemon - juiced
▢ 2 teaspoon Kosher salt

Instructions

Remove the skin from the raw garlic cloves.
2 bulbs Fresh garlic
Split each garlic clove in half. Remove the inner garlic germ from the garlic cloves.
Add the peeled garlic cloves to a mason jar or the mixing jar that came with your immersion blender. Top with salt and lemon juice, and blend with the immersion blender until a smooth paste has formed.
2 teaspoon Kosher salt, 1 Large lemon
Pour the neutral oil ontop of the garlic paste while the stick blender is positioned at the bottom of the jar.
1 cup Canola oil
Start to blend the mixture at the bottom of the jar. As you start to see the mixture thicken, gradually raise the immersion blender in small increments, until the toum has completely thickened.

✱Recipe Notes

How to fix spicy toum: If your toum is too potent or spicy try these methods:

Refrigerate the prepared garlic sauce for 1-3 days. As the toum sits in the fridge, the flavors will mellow out.

Add a spoon of mayonnaise, greek yogurt, or mashed potatoes to the prepared sauce. These mix-ins will balance out the spiciness of the toum.

Blanch the garlic in ice water 30 minutes to 1 hour before making the dip. This will take some of the edge off of the raw garlic.

Estimated Nutrition

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Five Cheese Ziti al Forno (Olive Garden Copycat Recipe)

This Five Cheese Ziti al Forno is everything you love about the Olive Garden classic: ultra-creamy sauce, layers of melty cheese, and a crisp, golden topping. This homemade version is better than the restaurant - it's perfectly balanced, not greasy, full of flavor, and home-cook friendly. If you love Olive Garden copycat recipes, this Olive Garden baked ziti deserves a permanent spot in your dinner rotation.

Baked ziti served in a baking dish, with a spoon showing a serving of pasta.

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Why You'll Love This Recipe

A great meatless alternative: This easy Olive Garden dinner recipe is incredibly filling, even without the meat. It satisfies meat-eaters and vegetarians alike, making it perfect for family dinners and entertaining.
Just like the restaurant version: If you are an Olive Garden fan, this recipe will not disappoint. This baked five cheese ziti recipe tastes just like it came out of an Olive Garden kitchen, right down to the creamy five cheese marinara sauce and cheesy layers. All that's missing is the endless salad and breadsticks!
Minimal dishes, maximum flavor: There's no need to cook the sauce separately. Boil the pasta, mix everything together, and bake. Simple ingredients, one baking dish, and minimal cleanup make this an ideal weeknight dinner.

Ingredient Notes

Whole tomatoes: Look for peeled, San Marzano tomatoes. They're less acidic, meatier, and have fewer seeds than regular roma tomatoes, which creates a smoother, richer sauce.
Heavy cream: Use heavy cream with at least 35% fat for the creamiest texture and best flavor.
Ziti pasta: Ziti is similar to rigatoni, but slightly narrower and smooth on the outside. It holds the sauce beautifully without becoming too heavily.
Mozzarella cheese: Freshly shredded mozzarella cheese is essential. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make your sauce grainy.
Breadcrumb mix: For the most texture, use a mix of panko breadcrumbs and seasoned Italian breadcrumbs.

Italian copycat dishes rely heavily on a handful of Italian copycat pantry staples, used across restaurant kitchens.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Ziti pasta: Substitute rigatoni, penne, or any short tube pasta.
San Marzano tomatoes: Use canned roma tomatoes, jarred marinara, or homemade marinara.
Heavy cream: Half-and-half works, but you may need to use more for richness.
Alfredo sauce: Store-bought or Homemade Olive Garden Alfredo Sauce adds extra creaminess.
Dried basil: Substitute fresh basil or jarred pesto.
Cheese swaps: Fontina or provolone add extra melt and depth.

Variations

Meaty: Add cooked Italian sausage or ground beef for a heartier baked pasta dish.
Spicy: Use arrabiatta sauce for a spicy twist on classic baked ziti.
Add veggies: Sauteed spinach or mushrooms add extra nutrition and flavor without overpowering the dish.

Step-by-Step Instructions

Prep Work Before Cooking

Gather and measure all ingredients
Bring a large pot of generously salted water to a boil
Preheat the oven to 400°F

Boil the ziti pasta 1-2 minutes shy of al dente. Drain the pasta, and transfer to a 9x13 baking dish or a casserole dish.
Add the whole San Marzano tomatoes to a large mixing bowl. Using your hands, a fork, or a potato masher, gently crush into a chunky sauce.
Add the ricotta cheese, heavy cream, garlic, seasonings, and remaining sauce ingredients. Stir well until combined. [photo 1]
Pour the sauce over the pasta and gently mix until fully coated. [photo 2]
Top the pasta with shredded mozzarella, parmesan, and romano cheese. Cover loosely with foil, and bake for 25 minutes. [photo 3]
While baking, mix breadcrumbs and olive oil for the topping. Set aside.
Remove foil, sprinkle breadcrumbs evenly, and broil for 2-3 minutes until golden brown. [photo 4]

Expert Tips

Adjust for acidity: If your tomatoes are acidic, add a pinch of sugar to balance the sauce.

Watch the broiler: Breadcrumbs can burn quickly, so stay close.

Always cover with foil: This prevents the pasta from drying and over-browning.

Let it rest: Resting for 5-10 minutes allows the sauce to set for the perfect bite.

Make Ahead & Storage

Make ahead: Assemble the pasta, cover, and refrigerate up to 24 hours in advance.
Freeze: Assemble the pasta in a freezer-safe dish. Freeze unbaked, tightly wrapped, upto 2 months.
Reheat: Cover with aluminum foil or store in an airtight container in the refrigerator. Reheat at 350°F until heated through.

A serving spoon scooping out a large serving of baked ziti pasta.

Serving Suggestions

Salads: Pasta always goes well with a delicious side salad. Try this pasta bake with Olive Garden's signature salad with creamy Italian dressing, chopped salami salad, corn and avocado salad, or an avocado Panzanella salad, too!
Bread: You will want to have bread on the table to mop up the delicious, cheesy sauce from this pasta. Some of my favorites include Olive Garden garlic breadsticks, homemade garlic parmesan rolls, black pepper focaccia, or classic ciabatta garlic bread.
Mains: Serve this five cheese baked pasta as a side to your favorite main dishes. This pasta will go great with chicken al limone, Olive Garden Grilled Chicken Margherita, bruschetta chicken, crispy chicken romano cutlets, Olive Garden chicken parmigiana, or grilled caesar chicken. To keep the meal completely vegetarian, serve with Olive Garden eggplant parmigiana.

Troubleshooting & FAQs

Why is my sauce grainy?

Pre-shredded cheese contains additives that prevent smooth melting. Always shred your own cheese.

How do I avoid dry baked pasta?

Slightly undercook the pasta, use all of the sauce, and always cover with foil while baking.

What cheeses does Olive Garden actually use in their Five Cheese Ziti al Forno?

Olive Garden uses a signature blend of Italian cheeses, including mozzarella, parmesan, romano, ricotta, and fontina cheese.

Why does my baked ziti separate or turn oily?

High heat and pre-shredded cheese cause separation. This recipe avoids both for a creamy, balanced result.

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