CopyKat

If the wings are not pre-cut, straighten the wings and cut them at each joint, dividing each wing into 3 parts. Reserve the wingette and drumette and discard the wing tip (or save it for another use). Preheat the vegetable oil to 350°F in a deep fryer or large heavy-bottomed pot. Deep-fry the wings for 8 to 10 minutes. The wings will be done when they reach an internal temperature of 165°F and the juices run clear.

Preheat oven to 375°F. Line a baking sheet with a Silpat mat or a sheet of parchment paper. Beat Neufchâtel, sour cream, sugar, vanilla extract, lemon extract, lemon zest, and salt until completely smooth. The mixture should be light and spreadable, not stiff. Do not unroll the crescent dough. Slice each log into 4 rounds (8 total from 2 cans). On a lightly floured surface, press each round into an oblong shape. Gently stretch this into a rectangle.

You know the Tuesday night where everyone is tired, nobody wants to wait for a table, and the drive-thru starts looking like a reasonable plan. This roundup gathers eleven copycat restaurant recipes built for that night, from creamy sour cream enchiladas and one-pan skillet lasagna to a Waffle House grilled chicken that tastes straight off the flat-top. Each one leans on everyday grocery staples and skips the fussy techniques, so you get bold restaurant flavor without the restaurant markup.

Preheat oven to 350°F. Grease a 10–12 cup Bundt pan very generously — every ridge — with softened butter, then dust with flour (or use Baker’s Joy spray). This step is not optional; a dense, moist cake will stick to any under-greased surface. In a large bowl, whisk the white cake mix and cocoa powder together until fully combined and no cocoa clumps remain. Add eggs, sour cream, melted butter, water, red food coloring, and vanilla to the dry mixture.

If you’ve eaten at Chicken Salad Chick, you already know their Broccoli Salad is one of the most popular items on the menu. This copycat recipe delivers fresh, crisp broccoli florets, smoky bacon, two kinds of shredded cheese, and a creamy, tangy mayo dressing that ties everything together. Making it at home saves you the trip and costs a fraction of what you’d spend at the restaurant.

In a medium bowl, combine the steak cubes with soy sauce, cornstarch, baking soda, and sesame oil. Toss well to coat. Cover and refrigerate for 15 to 30 minutes. The baking soda tenderizes the beef and helps it develop a nice sear. In a small bowl, whisk together all sauce ingredients — soy sauce, tomato paste, miso paste, oyster sauce, Shaoxing wine, beef stock, brown sugar, black pepper, freshly minced garlic, and cornstarch. Whisk until the cornstarch and miso are fully dissolved. Set aside.

There’s a certain kind of craving that hits right around lunchtime, the kind that has you mentally calculating whether the drive-thru line is worth it. Spoiler: it never is. I’ve spent years reverse-engineering the sandwich shop orders people get on repeat, and I can tell you with full confidence that the homemade versions are almost always better than the originals.

Preheat oven to 350°F. Grease a 10–12 cup Bundt pan extremely well — butter every ridge, then dust with cocoa powder (not flour, which leaves white streaks on a dark cake). In a large bowl, whisk together the chocolate cake mix and Dutch-process cocoa until combined. Add eggs, sour cream, melted butter, water, espresso, red food coloring, and vanilla. Beat on medium speed 2 minutes, scraping the bowl once. The batter will be thick and deeply brown.

Marinate the Steak: In a bowl or large zip-top bag, combine the soy sauce, Worcestershire sauce, fresh lime juice, chopped garlic, and brown sugar. Whisk or stir until the brown sugar is mostly dissolved. Add the skirt steak to the marinade, turning to coat it evenly. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor. Turn the steak halfway through marinating if possible.

Marinate the Chicken: In a bowl or large zip-top bag, combine the lime juice, lemon juice, vegetable oil, soy sauce, minced garlic, salt, and black pepper. Stir until well combined. Add the chicken breasts to the marinade, turning to coat them evenly. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate the chicken overnight, as the citrus juice can begin to alter the meat’s texture.