Starving for something other than a plate of the same old noodles, but not rich enough to shell out an arm and a leg at a white-tablecloth restaurant? Fear not gourmet-quality cuisine doesn’t have to be an arm-and-a-leg proposition. You don’t have to have a celebrity chef or mortgage a house to dine like a gourmet. Bookmark these 29 insanely cheap recipes and you’ll be reveling in the taste of a Michelin star restaurant without the outrageous cost.
Here at Food52, we believe that the kitchen has the potential to be a space of wonder and joy for everyone. We’ve endured the torture of dreaming to have tasty flavors but not in exchange. But what if the best-kept secret to a great dinner is just not shelling out money, seriously? It’s a matter of having resourceful tricks, spare time, and a dash of kitchen magic.
These are such rich dinners, simple to prepare, and they use food that is delish-tasting and cheap. You’ll be amazed at you and your guests at just how cheap it is to dine like a millionaire. We begin with the first five recipes proving that you need not spend an arm and a leg to dine like a millionaire.
1. French Onion Soup: A Bistro Classic for Pennies
French Onion Soup
Equipment
- 1 Large stockpot or Dutch oven
- 1 Baking Sheet
- 1 Ladle
- 1 Chef's knife
- 4 Oven-safe Soup Bowls (optional, for alternative serving method)
Ingredients
Main
- 1/2 cup unsalted butter
- 4 onions sliced
- 2 garlic cloves chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine about 1/2 bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette sliced
- 1/2 pound grated Gruyere
Instructions
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.
- Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Notes
When cold weather or merely the hankering for a warm, classy something is in order, French Onion Soup is the answer. Rich, creamy broth topped with a crouton of gooey, golden brown cheese and crunchy bread can leave you pining for quaint Parisian bistros. The only drawback is that such soup is oh-so-easy and fairly inexpensive to prepare at home.
The secret to the wonderful flavor is the omnipresent onion. Caramelizing onions by slow-cooking them releases their own sweetness to build rich, umami flavor. A dash of house broth (some spices, veg peelings, and a splash of water) and you have a long-lasting, soul-soothing soup that’s luxurious without costing an arm and a leg. Soaking a piece of stale baguette in melted cheese crust is pure heaven. It’s food with an aura high-brow sophistication does not necessarily have to be pricey.
2. Mushroom Risotto: Shoestring Sophistication from the Storecupboard
Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin
Equipment
- 1 Oven-Safe Sauté Pan
- 1 Large Saucepan
- 1 Cutting Board
- 1 Chef's knife
- 1 Instant-Read Meat Thermometer
Ingredients
Main
- 1 1 1/2 to 2-pound pork tenderloin
- Olive oil
- Salt
- Freshly ground pepper
- 1 or 2 sprigs fresh rosemary leaves finely chopped, plus a few sprigs for garnish
- 1- ounce dried mushrooms
- 1 cup boiling water
- 3 tablespoons olive oil
- 1 shallot minced
- 1 cup Arborio rice
- 1 cup chicken stock heated
- 1/2 cup dry white wine
- Few pinches salt
- 2 tablespoons butter
- 1/2 cup grated pecorino romano
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Tenderloin:
- Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
- Preheat oven to 375 degrees F.
- Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
- Risotto:
- Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
- Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.
Notes
Risotto is a pretentious-sounding name, but it doesn’t have to break the bank to buy in the supermarket or require a cooking degree. The creaminess of arborio rice and the earthiness of raw mushrooms go beautifully together in this mushroom risotto to make a much more expensive-tasting dish than the price says.
The secret to risotto is the method: very gentle stirring with hot broth and letting rice swell and release its starches, thus creating that silky smoothness.
Add a bit of mushrooms on top for a bit more richness, and you’re having restaurant food but at only a portion of the restaurant price. And what I love most about cooking risotto is that it’s a relaxing, easygoing activity just what you’d expect when you don’t want to spend an hour stuck in the kitchen and cooking something heavenly.
3. Pasta alla Vodka: Irresistible, Surprisingly Simple Hit
Penne alla Vodka
Equipment
- 1 Large Pot For cooking pasta
- 1 Saucepan For preparing the vodka sauce
- 1 Cutting Board
- 1 Chef's knife For mincing garlic and chopping onion
- 1 Wooden Spoon or Spatula For stirring and tossing
Ingredients
Main
- 1 pound penne
- 3 cloves garlic minced
- 1 whole medium onion chopped finely
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup vodka
- One 14-ounce can tomato puree or tomato sauce
- 1 cup heavy cream
- 1 generous pinch red pepper flakes plus more if needed
- 1/4 to 1/2 teaspoon salt
- Freshly ground black pepper
- Grated Parmesan for serving
Instructions
- Cook the pasta according to package directions.
- Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.
Notes
If you’re looking for a pasta dish that’s both indulgent and easy to make, pasta alla vodka is the answer. This creamy pasta is loaded with flavor, and the best part is that it’s surprisingly simple to prepare.
The vodka in the sauce is not, strangely enough, alcohol-flavored; it’s actually an emulsifier which allows one to add the cream and tomato sauce without a hitch. The result is silky smooth sauce that sticks just perfectly to the pasta. It’s that kind of dish that’s upscale but cozy, great for company or a weeknight meal without wallet-busting expense.
4. Chinese Red-Braised Pork: A Tenderness Flavor Explosion
Succulent Braised Pork
Equipment
- 1 Dutch Oven
- 1 Chef's knife
- 1 Cutting Board
- 1 Tongs for browning meat
- 1 Whisk for sauce
Ingredients
Main
- 2 pounds pork shoulder cut into 6 large chunks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 onion chopped
- 2 celery stalks chopped
- 1 carrot chopped
- 1 clove garlic roughly chopped
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 1 1/2 cups beef stock or broth
- 1 bunch parsley stems tied with string
- 2 bay leaves
- 1 cup water
Instructions
- Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
Notes
Chinese Red-Braised Pork is virtually a bomb of flavors. Fall-apart pork braised in a deep, savory, scented broth will leave you searching for it maybe not downstairs at the pub, that I can promise you. But with minimal ingredients and some waiting time available, you can replicate this wonderful dish in your home.
The secret to this dish’s richness lies in the red-braising method, where inexpensive cuts of porkoften pork belly or shoulder are simmered for hours in a flavorful liquid made with soy sauce, star anise, ginger, and sugar. This slow cooking process transforms the meat into something incredibly tender, while the sauce becomes a glossy, aromatic glaze. Serve it up with rice, and you’ve got a meal that feels special, without breaking the bank.
5. Chicken Marsala: Restaurant Quality, Home Kitchen Price
Chicken Marsala
Equipment
- 1 Large Skillet or Saucepan
- 1 Chef's knife
- 1 Cutting Board
- 1 Tongs or Spatula
- 1 Whisk (for finishing sauce)
Ingredients
Main
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 1 1/2 pounds chicken breasts
- Grapeseed oil for cooking
- 3/4 cup marsala wine
- 1 cup veal or beef stock
- 4 ounces 1 stick butter
- 1/2 cup 1/4-inch-thick sliced mushrooms
- Fresh herbs such as chives or grated cheese for garnish, optional
Instructions
- To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
- Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired.
Notes
If you’ve ever considered ordering Chicken Marsala at a restaurant but hesitated due to the price, this recipe is your solution. The rich, savory marsala wine sauce is just as luxurious at home as it is at any fine dining establishment and it’s a lot more affordable.
The secret to the flavor of Chicken Marsala is technique to balance crunchy chicken, earthy, mushroomy taste and sweet marsala wine sauce with aromatic flavor.
Reduce down wine, and in the meantime the wine reduces itself to rich, savory sauce to serve to uncoaxed flavor of chicken. This dish shows that you don’t necessarily have to go out to be able to enjoy restaurant-quality cuisine in the comfort of home the best food most likely is what you prepare for yourself.
6. Lentil Ragu: A Dime, But Still a Hearty Feast We don’t need to bust the bank account of wealthy ragus, friends.
It is easy to create a full-bodied, full-flavoured sauce for pennies, as here with this Lentil Ragu. With basic lentils, vegetables, and herbs, this sauce contains every bit of richness and depth of a true ragu without the outrageous price tag.
Lentils possess the lovely property of flavor absorption, and they’re just the ticket as a meat substitute here in this rich-flavoring sauce. The slow-cook approach, topped by the flavor-absorbing vegetables and herbs, yields a rich, umami-filled sauce that pairs beautifully with polenta or pasta. It’s one of those recipes that you can make up in bulk and save for later on, so simple and as tasty as it gets.
7. Braised Chicken Thighs: Refinement of Comfort Food
Braised Chicken Thighs and Apples
Equipment
- 1 Large, Deep Ovenproof Skillet Essential for searing and braising in one pan.
- 1 Wooden Spoon For stirring and deglazing the skillet.
- 1 Small Mixing Bowl For preparing the butter-flour mixture.
- 1 Fork For mashing butter and flour together.
- 1 Whisk To smoothly incorporate the thickening agent into the sauce.
Ingredients
Main
- 8 bone-in chicken thighs 2 to 2 1/2 pounds
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 teaspoons fresh thyme leaves
- 1 bunch leeks white and green parts, halved lengthwise and sliced
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
- 1/2 cup apple cider
- 2 tablespoons unsalted butter at room temperature
- 2 tablespoons all-purpose flour
- 2 apples such as Golden Delicious, chopped
Instructions
- Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
- Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
- Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.
Notes
Chicken thighs are the budget cut of meat on the plate, but when braised, they’re a tender, juicy feast that’s sheer luxury. The long cooking time cooks the meat so it’s saturated with every available bit of the braising liquid, and every bite is juicy and tender, like butter.
It’s an easy dish. Start with browning the chicken thighs to form a deep, dark-brown crust, then braise them in high-quality broth with vegetables and herbs. The result is a rich, soulful, comforting dish that can be served on any occasion holiday or weeknight dinner.
8. Potato Leek Soup: Velvety Sophistication from Humble Roots
Leek Potato Soup
Equipment
- 1 6-quart Saucepan Large enough for simmering and pureeing.
- 1 Cutting Board
- 1 Chef's knife For precise chopping of leeks and potatoes.
- 1 Immersion Blender Essential for achieving a smooth, creamy texture directly in the pot.
- 1 Rubber Spatula For stirring and scraping the bottom of the pan.
Ingredients
Main
- 1 pound leeks cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt plus additional for seasoning
- 14 ounces approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- 1 tablespoon snipped chives
Instructions
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
Notes
Potato Leek Soup is the best example of the beauty of humility. With potatoes and leeks alone, this soup surprisingly becomes sophisticated and satisfying, perfect for a cold evening.
The secret to its dense texture lies in the slow simmering of the potatoes and leeks. Leeks are slowly simmered to gain their natural sweetness, and potatoes build the dense foundation without requiring heavy cream. This soup is evidence that rich does not equate to pricey merely TLC and patience.
9. Eggplant Parmesan: Layers of Richness, Not Cost
Eggplant Parmesan
Equipment
- 2 Baking Sheets For salting eggplant and draining fried pieces.
- 1 Large Straight-Sided Skillet Essential for shallow frying the eggplant.
- 1 Deep-frying Thermometer Crucial for accurate oil temperature control.
- 1 Tongs For safe handling and turning of eggplant during frying.
- 1 Large Baking Dish For assembling and baking the gratin.
Ingredients
Main
- 2 medium eggplant about 2 1/4 pounds, cut into 1/2-inch-thick round slices
- Kosher salt as needed, plus 1 tablespoon
- 5 cups fresh breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Freshly ground black pepper
- Vegetable oil for frying
- All-purpose flour for dredging
- 6 large eggs beaten
- 2 tablespoons whole milk
- Olive oil as needed
- 7 cups Quick Marinara Sauce recipe follows
- 2/3 cup grated Parmesan divided
- 1 pound fresh mozzarella thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion diced (about 1/3 cup)
- 5 cloves garlic chopped
- 7 cups whole peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
- 2 sprigs of fresh thyme
- 2 sprigs of fresh basil
- 1 tablespoon kosher salt
- Freshly ground black pepper
Instructions
- Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
- Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
- In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
- Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
- In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
- Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
- Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
Notes
Eggplant Parmesan is one of those rich, filling old-school Italian-American comfort dishes. The good news? It’s easy to prepare at home and doesn’t have to break the bank.
The key to Eggplant Parmesan is a union of crispy golden eggplant, aromatic tomato sauce, and stringy stringy cheese. Baked, fried, or air-fried eggplant, it’s the ultimate clean plate for creamy sauce and melty cheese. It’s a comforting, satisfying dinner that’s restaurant-grade but so homey it’s a weeknight staple.
10. Indian Dal Makhani: The Creamy, Buttery Crown Jewel of Lentils
Dal Makhani
Equipment
- 1 Pressure Cooker Instant Pot (6-quart) or stovetop pressure cooker
- 1 Potato Masher
- 1 Fine Grater For garlic and ginger
- 1 Large Stirring Spoon or Spatula
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 cup whole black urad dal see Cook's Note, rinsed and soaked overnight
- 3 tablespoons Kashmiri rajma or red kidney beans or pinto beans; see Cook’s Note, rinsed and soaked overnight
- Kosher salt
- 5 cloves garlic finely grated (1 tablespoon)
- One 2-inch piece fresh ginger peeled and finely grated (2 teaspoons)
- 2 teaspoons Kashmiri chili powder see Cook’s Note
- 1/2 teaspoon garam masala
- 1 cup strained tomato puree
- 1 stick 8 tablespoons unsalted butter, plus more for topping, optional
- 1/2 cup heavy cream
Instructions
- Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot®. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook’s Note). (Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium sauté and simmer, stirring often so the mixture doesn’t scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
- Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it’s not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
- Add 6 tablespoons of the heavy cream, set the pot to low sauté and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
- Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!
Notes
Dal Makhani is comfort food in its finest form, taking mushy lentils and turning them into sinful, guilty heaven with a titanic flavor. Its long-cooked texture and use of fragrance spices are what make it so intensely sinful in taste.
By slow cooking black lentils and kidney beans with coriander, cumin, and garam masala spices and topping it with a slice of butter and cream, you’ve got a creamy but comfort food. With naan or rice, you’ve got a rich and heavenly-tasting food that’s pennies to make.
