Copycat recipes: Re-create your favorite restaurant dishes at home

There’s no sugar coating it: I’m a sucker for copycat recipes. Sometimes it’s the thrill of the chase, other times it’s frugalness. But it’s always great fun.

The concept isn’t new — just page through any Minnesota church cookbook worth its salt to find recipes for Nut Goodie Bars, a riff on our own Pearson’s candy bar. Now, thanks to the internet and a new generation of culinary detectives, it’s easier than ever to track down replicas of restaurant favorites and try them at home.

I’ve relished in a version of sweet corn cake from Chi-Chi’s, perfected a marinade and spent days grilling to serve a Chipotle chicken knockoff at my daughter’s graduation, and my family still teases me about my Olive Garden Breadstick Era, when I treated conquering their taste and texture like a full-time job. (Another graduation.)

So when two new copycat recipe books were published within months of each other — “Secret Sauce” by Kelly Jaggers and “Hack That Dish” by Todd Wilbur — I took it as a sign to rekindle my love for kitchen shenanigans.

With their guidance, I’ll revisit Chipotle to make roasted chile-corn salsa when sweet corn is in season, turn to Outback for a dazzling seared peppered ahi appetizer and show up to potlucks with a showstopping “Portillo’s” chocolate cake. And, because it’s a guilty pleasure in our house, Panda Express’ orange chicken will be a surprise supper sometime soon.

The list goes on, as do the recipes in the books, which range from Totino’s pizza rolls and Shakey’s mojo potatoes to Nando’s peri-peri sauce and the Melting Pot’s cheese fondue.

As much as I enjoy the kitsch aspect of it all, being able to control the ingredients and tailor them to my family’s tastes makes it a win-win situation. That it’s fun and delicious is just a cherry on top of a sundae — made with copycat Dairy Queen hot fudge.

Portillo’s Famous Chocolate Cake

Serves 12.

From “Hack That Dish” by Todd Wilbur, who writes: Portillo’s Famous Chocolate Cake includes ingredients commonly found in grocery store cake mixes. I developed this copycat recipe from scratch, using more wholesome ingredients. The cake still tastes like Portillo’s Famous Chocolate Cake, but it doesn’t include the hard-to-spell additives found in the original. If mayonnaise seems like an unusual ingredient, fear not. The combination of eggs and fat helps keep the cake fluffy and moist, while salt and sugar enhance the flavor. Vinegar and lemon juice aid in the leavening process to create a tall cake with a light crumb (Adams, 2026).

For the chocolate cake:

For the chocolate frosting:

Preheat oven to 350 degrees. Well-grease two 9-inch cake pans and line the bottoms with parchment paper.

To make chocolate cake: Whisk cocoa powder into boiling water until smooth, then stir in semi-sweet chocolate with a spoon. Set this chocolate syrup aside to cool.

Meanwhile, use a stand mixer fitted with a paddle attachment (or a handheld mixer) to cream together mayonnaise, butter and sugar. Mix on high speed for 3 minutes until it’s fluffy and pearlescent.

Add eggs, one at a time, mixing just until blended after each addition. Add vanilla and mix it in.

Add the cooled chocolate syrup, a little at a time, mixing on medium speed after each addition until it’s fully blended in.

In a medium bowl, whisk together the flour, baking soda and salt. Incorporate the flour mixture into the batter in two batches, mixing thoroughly after each addition to prevent lumps. Once all the flour is added, mix the batter for an additional 30 seconds.

Split batter into the cake pans. Bake 28 to 35 minutes, until a toothpick stuck into the center of the cake comes out clean. Cool for at least 1 hour before frosting.

To make the chocolate frosting: Heat a large pan filled about halfway with hot water over medium-low heat. Add the cream to a large glass or metal bowl and set it over the pan so that warm water gently heats the cream. When the cream is hot, add sugar and stir until it is dissolved. Add the semi-sweet chocolate and stir frequently until the sauce becomes smooth. Remove the bowl from the heat and mix in cocoa and butter until the butter is melted.

Add the corn syrup, vanilla, powdered sugar and salt and mix with an electric mixer on medium speed until smooth. If frosting is too thin, refrigerate until it cools and thickens.

Frost the cake by flipping one layer, bottom side up, onto a serving platter. Spoon half of the frosting onto the center of the cake and spread it over the edges using a spatula. This extra overhang of frosting will help you frost the sides of the cake. Turn the other layer, bottom side up, onto the first layer, and spoon the remaining frosting onto the center of the cake. As before, spread the frosting just beyond the edge of the cake so that extra frosting can be used to cover the sides. Once the top is complete, smooth out the frosting on the sides until the cake is fully covered. Slice and serve.

Tips: Pay attention to the cocoa you’re using. Dutch-process cocoa, as used in this recipe, has been alkalized to reduce its acidity. This process makes the cocoa darker and gives it a stronger dark chocolate flavor. Natural cocoa powder retains its acidity and is chemically effective when baking soda is used in a recipe. It is also a good choice when a lighter chocolate color and flavor are preferred.

Chipotle Roasted Chile-Corn Salsa

Makes 3 cups.

Sweet, smoky and fresh, this salsa adds a refreshing flavor that pairs well with spiced meats and beans. This salsa can be enjoyed year-round by using frozen corn kernels, but if fresh corn is in season, feel free to swap fresh for frozen. From “Secret Sauce” by Kelly Jaggers (Adams, 2025).

Preheat the broiler to 500 degrees and line a baking sheet with aluminum foil.

Place the poblano pepper on a prepared baking sheet and broil 3 to 5 minutes per side until the pepper is charred and tender on all sides. Transfer the pepper to a medium bowl with a lid. Cover and let cool for 15 minutes.

Once cooled, peel the charred flesh off the pepper but do not rinse. You want some small charred bits. Slice the pepper in half and remove the stem and seeds, then chop. Set aside.

In a 10-inch nonstick skillet over medium heat, add the corn and water. Cover the skillet, then reduce the heat to medium-low and cook 3 to 5 minutes, stirring occasionally, until the corn is warm and tender. Remove the pan from the heat and let the corn cool.

In a medium bowl, combine the poblano pepper, corn, onion, cilantro, jalapenos, lemon juice, lime juice and sea salt. Toss to coat well. Serve immediately. Store up to 4 days in the refrigerator.

Tip: To use fresh corn, remove the husks and the silk. Cut the kernels from the cob until you have 16 ounces — roughly four cobs. In a 10-inch skillet over medium heat, add 1 tablespoon vegetable oil and, once hot, add the corn and sauté 6 to 8 minutes. Continue with the recipe as directed.

Outback Steakhouse Seared Peppered Ahi

Serves 1 to 2.

From “Hack That Dish” by Todd Wilbur, who writes: Outback’s seared ahi appetizer, featuring an herb crust and a secret ginger soy dipping sauce, is a top choice at the national steakhouse chain. I was surprised during my sleuthing when the dish arrived at the table in less than a minute after I ordered it, making it clear that the fish had been seared and chilled earlier in the day. To make the copycat version, you’ll want to pick the thickest frozen ahi tuna fillet. Like the restaurant, sear your fish ahead of time, then chill the fillet. When you’re ready to eat, the dish can then be prepped in the short time it takes to slice the chilled ahi and plate it with some wasabi and mixed greens on the side (Adams, 2026).

For the seasoned ahi:

For the creamy ginger soy sauce:

For serving:

To make the ahi seasoning: Mix all the dry ingredients in a small bowl. Use the back of a spoon to crush the mixture to reduce the size of the dry herb pieces.

Rub 1 teaspoon of vegetable oil over the fish. Transfer the herb mixture onto a plate and press the fish into the seasonings so that all sides are coated. (You don’t need to coat the ends; they will be sliced off before serving.)

Heat 2 tablespoons of oil in a small or medium skillet over medium heat. When the pan is hot, sear the four seasoned sides of the fillet for 15 to 20 seconds each, just until the outside of the fish is cooked. Only the exterior of the fish gets cooked, while the center remains raw. After searing, chill the fish in the refrigerator for at least 2 hours, up to overnight.

To make the creamy ginger soy sauce: Combine all the ingredients in a small bowl, then cover and chill until needed.

When ready to serve, use a very sharp knife to slice about ⅛ inch off the ends of the fillet. Cut the remaining ahi into nine slices, each about ¼ inch thick.

Arrange a bed of mixed greens on each plate and drizzle with the creamy ginger soy sauce. Fan out the ahi portions over the greens, top with the chopped green onion, then serve the dish with a small cup of creamy ginger soy sauce and a portion of wasabi on the side.

Tip: It can be easier to cut the fish to the right size before it’s fully defrosted and it’s still somewhat firm. When slicing the tuna, ensure that the grain runs lengthwise so that when you cut the ahi after it’s cooked, you’re slicing against the grain. Alternatively, you can use a whole fillet, without trimming it to a size of 2-by-3 inches, but it will yield slices of varying sizes unlike the restaurant version, where slices are uniform in size.

Panda Express Orange Sauce

Makes 1 cup.

When most Americans think of Chinese food, they think of fried rice, lo mein and orange chicken — crisp fried chicken coated in a sweet and tangy orange sauce. While orange chicken is a popular American Chinese food dish, and may be inspired by Chinese tangerine chicken, it is not Chinese. Chef Andy Kao is credited with developing the original recipe while working for Panda Express in Hawaii in 1987. Today, the dish makes up nearly a third of all sales at Panda Express and is the chain’s bestselling menu item. From “Secret Sauce” by Kelly Jaggers (Adams, 2025).

In a 1-quart saucepan over medium heat, add the orange juice and orange zest. Bring to a boil and cook 5 minutes or until reduced by a quarter. Reduce the heat to low, add garlic, brown sugar, soy sauce, rice vinegar, crushed red pepper, ginger, water and cornstarch. Stir well to combine.

Increase the heat to medium and bring the sauce back to a boil, stirring constantly, 1 to 2 minutes. Once the sauce boils, remove from the heat and strain into a medium bowl. Discard the solids. Use immediately or transfer to an airtight container and refrigerate for up to 5 days. To reheat, put the sauce in a pan on the stovetop over low heat until warm.

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