But I have been getting better. By identifying my takeout triggers, stocking my pantry for success, keeping lists of recipes and using my freezer for more than ice cream storage, I’ve been able to keep my collection of takeout menus tucked away in the junk drawer. Here’s how I do it.
Identify your takeout triggers
Take an honest look at a week or two of your eating. Are there certain days you’re more likely to order take-out? What do you order? Do you order out in times of stress or celebration?
I, for example, am more likely to order takeout on Thursdays and Saturdays, and I usually order Thai, Korean or Chinese food (or Taco Bell), with the occasional pizza.
Thursday is when I am at my most tired, as it’s towards the end of the week and also is one of my gym days. And, if I’ve managed to cook Monday through Wednesday, I might feel I deserve a “treat” for being “so good.” (Weirdly, I love cooking on Friday, as I am energized by the promise of the weekend.) On Saturday, I just want to “have fun,” and takeout feels “fun.”
Now that I’ve been radically honest about these patterns, I can devise a strategy to best them.
Stock your pantry for success
It is not enough to buy protein, produce and carbs, though you certainly need those. Besides routine grocery shopping, your best bet for overcoming your takeout urges is a well-stocked pantry.
Using myself as an example, I know I tend to crave Chinese, Thai and Korean flavors (and Spicy Potato Tacos from Taco Bell). Milk Street, as you know, has recipes that fall into each of these categories (including Oven-Fried Potato and Cheese Tacos Dorados, which are far better than their Taco Bell counterpart.)
Most American pantries—mine included—are not always stocked with everything one would need to prepare Thai, Chinese or Korean recipes, much less all three. But this is easily solved.
First, search the Milk Street website for dishes you might order, like Sweet-and-Sour Pork, Stir-Fried Black Pepper Beef and Potatoes, Pad Thai, Cashew Chicken or Dakgangjeong (Korean Fried Chicken). If you have a fast food habit like I do, try to find something that scratches that itch. Next, make a list of every pantry ingredient you do not have, even if you do not plan to make every one of those dishes in a single week. You might find you have more than you think.
Once you acquire the appropriate pantry items, you’ll be stocked and ready to make Korean Fried Chicken—assuming you have the chicken, and you most likely do.
And while it might seem a touch frivolous, I’ve also found that having fresh herbs, lemons, sesame seeds and scallions on hand for garnishing makes me more excited to eat my takeout-inspired supper. (And if you need inspiration for takeout-like recipes, check out the list at the bottom of this article.)
Sort recipes into categories
As I mentioned above, there are two main reasons I tend to order takeout instead of cooking: energy levels and willingness. I usually end up ordering takeout on Thursdays because I am tired; on Saturdays, it’s because I want to “have fun.” This means I need two types of recipes—easy, fast recipes that don’t generate a ton of dirty dishes and recipes I can get excited about making (and/or are fun to eat).
The first type of recipe is pretty easy to find. Two of our cookbooks, “Simple” and “Tuesday Nights,” are full of meals that can be made in under an hour, with an economic approach to ingredients list. I’ll pick a few—like Taiwanese Five-Spice Pork with Rice, Stir-Fried Beef with Mushrooms and Snow Peas, Green Curry Beef with Snap Peas or Cheese-Crisped Pinto Bean Quesadillas—and do the required shopping on Sunday, so I have everything I need for a quick meal that I actually want to eat.
For “fun” recipes, I look for dishes that get me excited about being in the kitchen—usually something I’ve never made before. The best way to find those is to aimlessly scroll through our all-encompassing recipes page, which features our most recently published stuff at the top. Taking a look just now, I spotted three recipes I’ve been meaning to try: Slow-Cooked Short Rib Ragù with Pasta (perfect for a leisurely weekend dinner), Cantonese Sweet-and-Sour Pork (way better than the gloppy Americanized version you find in the U.S.) and Homemade Flour Tortillas (kneading dough is a lovely way to unwind on a Saturday afternoon).
Save the recipes—I‘ve been known to keep a spreadsheet with columns for each category—so you always have an answer to “What should we do for dinner?”
Make your own convenience food
My life got so much easier when I started using my freezer for more than ice cream storage. Obvious stuff, like buying frozen vegetables, and buying proteins in bulk and freezing them, is only one part of the equation. Making my own “convenience food” takes it to the next level.
Casserole-like dishes, like Lasagna Bolognese, Pastel Azteca, Quiche and this Spinach, Ham and Cheddar Strata all freeze well, either as a whole dish or divided up into portions. Stews and hearty soups also fare wonderfully in the freezer—just make sure to include enough head space in the container, as water expands as it freezes. Keeping some sort of tomato sauce in the freezer (or canned in the pantry) has also proven to be a successful strategy, as all I have to do is heat the sauce and boil some pasta.
Freezing fresh, veggie-heavy recipes, however, isn’t as simple as cooking and transferring to the freezer—check out our guide to prevent sogginess, keep your veggies firm, avoid freezer burn and keep those garden flavors as fresh as possible.
But my favorite DIY convenience food is frozen burritos. Just take any saucy dish—my go-to is our Butter Chicken—then combine it with rice and cool until scoopable. Portion in tortillas, roll, then wrap in aluminum foil (or plastic wrap, or parchment) and freeze on a baking sheet. Transfer to a freezer bag and reheat at your leisure. (I do 5-6 minutes in the microwave, flipping each minute until heated through, then crisp the exterior in a nonstick pan.) It’s faster than takeout, and much tastier too.
Recipes that are better than takeout
Need more ideas? Check out our list of better-than-takeout recipes below.
