Recreate America's Best Restaurant Dishes At Home

• Home comforts
• Roast chicken
• Goats’ cheese salad
• Miso cod
• Buffalo wings
• Eggs Benedict
• Crab cakes
• Clam chowder
• Caesar salad
• Cobb salad
• California roll
• Fish taco
• Loaded nachos
• Pad Thai
• Pasta amatriciana
• Sweet and sour sauce
• Roasted duck pancakes
• Cajun gumbo
• Classic steakhouse steak
• Dutch baby
• Chocolate brownies
• Pumpkin pie
• Pecan pie
• Key lime pie
• Banana split

Home comforts

From mom-and-pop diners to fancy temples of fine cuisine, cast-iron classics to modern icons, we love everything the American restaurant scene has to offer. Sometimes though, we’d rather save some cash and stay at home. You too? Get inspiration from these meals that can be created in the comfort of your own kitchen without sacrificing the flavor.

Cheesesteak

Thinly sliced rib-eye steak, griddled with melted cheese and served in a hoagie roll sounds simple enough, but there’s plenty of debate about what constitutes the perfect version of Philadelphia’s iconic sandwich. Avoid the argument about whether to go with or without onions or which cheese to choose (whizz, provolone, American or mozzarella) by making your own.

Roast chicken

What steak is to New York, the roast chicken at Zuni Café is to San Francisco. Served for two, bronzed and crispy-skinned over a bread salad, it has been raved about for years but it comes with a $63 price tag and an hour’s waiting time. Making your own version might not be as elaborate as salting and drying the bird for three days before roasting, but you can certainly achieve a similarly moist flesh and crispy skin by cooking it at home.

Goats’ cheese salad

There are plenty of American chefs who have influenced the country’s food culture and created iconic dishes, but one name that comes up again and again is Alice Waters of Californian restaurant Chez Panisse. Goats’ cheese salad is now such a menu cliché that we don’t really think of anyone having invented it. But someone did and it was her in 1981. The original recipe serves the warm, fried cheese on a bed of dressed garden leaves, but for a more substantial dish, it pairs well with oven-roasted roots like carrot and beetroot.

Miso cod

Still at the high end of American cuisine, the black cod with miso became an instant hit when it first featured on the menu of newly opened Nobu in 1994. Now a classic, it’s much-imitated the world over and while it never comes cheap at a restaurant, it can be recreated at home so why not give it a whirl.

Buffalo wings

Named after the city of Buffalo in upstate New York which first served them as a crispy-skinned bar snack, buffalo wings have become an American staple. Covered in buttery hot sauce and accompanied by blue cheese dip and celery sticks, the wings are super easy to make at home too.

Pizza

American pizza ranges from wide and thin New York slices (eaten folded, naturally) to thick Chicago-style pizza pies and everything in between. Unfortunately, recreating many of them exactly is quite impossible for anyone who doesn’t own a wood-burning oven, but you can give it a go to some degree with a super-hot oven. This homemade version will also beat any shop-bought ready-made pizza easily.

Eggs Benedict

Although brunch seems like a recent invention, the idea of breakfast crossed with lunch has been around since at least the late 18th century. Credit for one of its definitive dishes must go to Lemuel Benedict, a New York banker who rolled into the Waldorf Hotel one morning in 1894 and asked for “some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce” to soothe his hangover. Now generally served on a split, toasted English muffin, the key to making your own is perfecting the hollandaise.

Crab cakes

Maryland is famous for this crustacean and nothing captures it more than crab cakes. This is all about the seafood so little flavoring is needed, just a sprinkle of Old Bay, herbs and lemon. There’s very little filler, you just need enough breadcrumbs, egg and mayonnaise to bind the crabmeat before frying in a pan. If you can’t get hold of Old Bay, use a mixture of celery salt, black pepper and paprika instead.

Clam chowder

There are many different clam chowder variations – some with a broth base and some with tomatoes – but the creamy white New England style is probably the best known. Usually containing potatoes and bacon alongside the plump little shellfish, this comforting soup has earned a place on restaurant menus across the country.

Caesar salad

Possibly the first famous American salad, the Caesar was invented by an Italian-American in Mexico. Caesar Cardini had a restaurant in Tijuana that was popular with “thirsty” Californians in the Prohibition era. During the 4th of July weekend in 1924, he’d had a rush on and was running out of ingredients so he threw together a salad from what he had left. The modern version is now often served with chicken and bacon and the sauce incorporates anchovies.

Cobb salad

This was invented by the excellently named Bob Cobb who threw a few leftovers together one night after service at his Brown Derby restaurant in Hollywood. Lettuce, tomatoes, chicken, bacon, avocado, hard-boiled egg and blue cheese all got tossed with vinaigrette dressing and Bob liked it so much he put it on the menu. Easily recreated at home, it’s one of those dishes you don’t have to eat out to enjoy.

California roll

The California roll, containing avocado and cooked crab, was invented to allay their fears of some Americans who weren’t that confident eating raw fish back in the 1970s, but it turned out so legitimately delicious it remained a menu staple. Good sushi can be bank-breaking so it’s definitely worth learning how to roll your own. As long as you get good quality ingredients, it’s actually easier than it looks.

Fish taco

Another brilliant California way with seafood is the fish taco. Originally from Baja California in Mexico, they were popularized by restaurants in San Diego. Meaty white fish is fried in a crispy coating and wrapped in a soft, corn tortilla accompanied by creamy and spicy sauces and crunchy cabbage. It’s a feast of both tastes and textures, evocative of laid-back surfing summers that can be recreated at home.

Loaded nachos

Wherever loaded nachos were invented, they are an absolute casual restaurant staple now and a great dish to share with a few drinks on the side too. The secret lies in making the perfect cheese sauce and the rest is up to you – ground beef, steak slices, pulled chicken, guacamole, salsa, refried beans, avocado. We love combining two of our favorite foods – Philly cheesesteak and nachos.

Cheeseburger

Nothing beats a cheeseburger, whether you’ve opted for a popular chain creation or a more gourmet version. This homemade cheeseburger is a breeze to put together and you can personalize it with whatever toppings and sauces you love. Crispy onions? Sure. Garlic sauce? Go for it. It will probably turn out even better than you think.

Pad Thai

A dish with murky origins that are definitely not Thai, America has welcomed pad Thai with open arms. And what’s not to love? When you just want a big bowl of comfort, pad Thai hits the spot and is a lot easier to make at home than you might think. A slight twist on the classic recipe, this dish incorporates fresh mint and cilantro, and a sweet and salty sauce you’ll want to eat by the spoonful.

Scallops

Despite the expensive price tag, scallops regularly appear on starter menus pretty much all across the US. A meaty yet delicate mollusk, they’re excellent for kicking off a meal on a special occasion. To recreate at home, you’ll want to make sure you get good quality scallops (which will still be a fraction of the restaurant price) and pair them with either crisp and fresh flavors, like shaved apple and fennel, or rich and spicy stuff like chorizo or chipotle.

Pasta amatriciana

With firm origins in Italy, amatriciana is an Italian restaurant classic, but with just four basic ingredients it’s easily recreated. The original calls for guanciale, or cured pork cheek, but you can make do with good quality pancetta, pecorino cheese, tomatoes and sometimes onion. This recipe spikes it with a bit of chili and garlic for depth of flavor.

Sweet and sour sauce

Sweet and sour chicken is among the top orders at any Chinese restaurant in the US. You might be surprised to hear that making your own sweet and sour sauce takes less time and effort than you’re imagining and it tastes amazing. Follow this basic recipe and add your choice of protein like pork, chicken or prawns, and serve with steamed rice.

Ramen

Very few things come close to a comforting bowl of ramen and you’re not always forced to eat out to enjoy a hearty serving of this delicious dish. It’s super easy to make with a packet of instant ramen noodles. Use this recipe as a blueprint and play around with the toppings. Try sriracha or kimchi, experiment with mushrooms and any leftover cooked meat, and even coconut milk or peanut butter to find your ideal homemade bowl.

Roasted duck pancakes

Reminiscent of Peking duck, this build-your-own classic is easy to make at home. Duck legs are marinated in a Chinese five spice, garlic granules and sea salt rub, cooked in the oven for an hour then shredded. Buy ready-made pancakes (these can be found in the fresh aisle of big supermarkets or from specialist Asian grocery stores) and hoisin sauce, and wrap the meat with cucumber matchsticks and sliced scallions.

Cajun gumbo

Particularly loved in Louisiana, a gumbo encapsulates the feel of the South – it’s warming, rich and bursting with color and flavor. Celebrating the Cajun tradition in the state, this recipe is the ultimate soul food dish. With both meat and seafood in the gumbo, it’s then served with scoops of rice.

Classic steakhouse steak

Eating out at a traditional New York steakhouse is always a treat but it never comes cheap. That’s why it pays to learn how to make it at home. Whatever your favorite cut, buy the absolute best quality beef you can find, season it well and make sure the pan is really hot (see how to cook the perfect steak here). For the true steakhouse experience you’ll want to finish the dish with a sauce or garlic butter.

Dutch baby

A different type of pancake, this recipe is of German origin but is said to have been popularized in Seattle in the early 1900s. Today, Dutch babies and their dramatic rise are much-loved both sides of the pond and it’s become a staple in many a breakfast diner and brunch restaurant. A classic Dutch baby is baked in the oven in a searing hot cast-iron skillet and served with butter, lemon and icing sugar but you could add anything your heart desires, sweet or savory.

Chocolate brownies

A popular item on a dessert menu, from fast food chains to restaurants, a chocolate brownie square is a pretty perfect bite at the end of a meal. However, it’s much cheaper made at home and you’ll have leftovers to save for another day too. Once you’ve mastered the basics, try adding everything from nuts and peanut butter to caramel or berries and even a dulce de leche sauce.

Pumpkin pie

Although pumpkin pie is traditionally eaten at Thanksgiving, this sweet and indulgent pie can be enjoyed throughout the year. A pivotal point in its history was when American Cookery by Amelia Simmons was published in 1796 and included a recipe for “pompkin” – pumpkin in pastry, spiced with nutmeg, allspice and ginger, and sweetened with molasses.

Pecan pie

It’s officially the state pie of Texas but this gooey, nutty dessert is beloved across the whole of the US. If you just want a slice there are obviously all sorts of places you can get a good deal (and a good pie) from, but for a whole pie it’s always going to be cheaper to bake it yourself. Plus, it’s pretty as a picture too.

Key lime pie

Key lime pie is Florida’s official pie and the Sunshine State (and in particular the Keys) are synonymous with this dessert. Sweet yet sour with an irresistible Graham cracker crust and generous lashings of whipped cream on top, key lime pie encapsulates the Florida spirit. All you need to make this pie yourself are some good quality unwaxed limes.

Cheesecake

It’s not all about pie though. A really good cheesecake is kind of magic and hardly any other dessert can beat its irresistible combination of simultaneously dense and fluffy and light and firm textures. Whether made with a classic Graham cracker crust or the sponge base used by Brooklyn institution Junior’s, you’re in for a treat by making it yourself.

Banana split

You simply can’t beat a classic like a banana split. Said to have been invented in 1904 in Latrobe, Pennsylvania by a trainee pharmacist, making one is simplicity itself. Halve a peeled banana lengthways, put it in your fanciest dish and top with one scoop each of vanilla, chocolate and strawberry ice cream. Drizzle with chocolate and strawberry sauces, whipping cream, chopped nuts and finish with a maraschino cherry. Guaranteed to put a smile on your face!