Pizza is the boss of lazy evenings here in the UK, sliding out the oven all gooey and fragrant, sorting out a room full of mates in one go. It’s the king of cold slices for breakfast and the reason we argue over ham and pineapple like it’s politics. That tug of cheese, the herby kick of sauce, the snap of a thin base it’s proper comfort on a plate. But hang on a minute before you ring the local takeaway, because there’s a whole globe of grub that gives pizza a real scrap for the top spot.
These dishes aren’t just backups; they’re proper legends that pop up in every corner of the planet, pulling families round the table and starting street-queue riots. From Bangkok night markets to your nan’s Sunday spread, they hit the spot every single time. They bend to fit quick teas or big blow-outs, and most lean on stuff you’ve already got in the cupboard.
So shove the pizza menu in the drawer for a sec and let’s wander through fourteen absolute belters that billions rate as highly if not higher. We’re talking crackle, creaminess, heat, and sweetness that rewrite what dinner can be. Each one’s got its own tale, its own punch, and could easily nick your number-one slot. Fancy a proper food trip? Come on then.
1. Dumplings
Dumplings are little pockets of happiness you’ll find everywhere, whether it’s Polish pierogi oozing cheese or Japanese gyoza with a crispy bottom. You stuff dough with whatever takes your fancy, then steam, boil, or fry until they’re irresistible. They’re brilliant for sharing round a table and perfect for everything from a quick bite to a proper feast. Honestly, they’re a staple at parties and quiet nights in alike. Dumplings disappear the second they hit the table.
Why Dumplings Win Hearts:
- Stuffings go from pork and cabbage to apple and cinnamon.
- Dips like soy and ginger or garlic yoghurt make them sing.
- Knock up a load, freeze them, and dinner’s sorted.
- You get silky, chewy, or crunchy depending on the cook.
- They’re the star of festivals from China to Poland.
2. Tacos
Tacos turn a humble tortilla into a flavour bomb, packed with sizzling steak, battered fish, or charred mushrooms fresh off the griddle. Chuck on some onion, coriander, and a big squeeze of lime and you’re in street-food paradise. They kicked off in Mexico but now rule British garden parties and midweek suppers. The best bit is everyone builds their own perfect mouthful. Tacos bring the party without any effort.
Why Tacos Win Hearts:
- Swap fillings from chicken to black beans in seconds.
- Corn tortillas keep it proper and gluten-free.
- Fresh salsa and a dollop of guac lift everything.
- On the table in ten minutes flat.
- Ideal for mates round or a solo lunch.
Tacos al Pastor
Equipment
- 2 Mixing Bowls For soaking chiles and marinating pork.
- 1 Saucepan For preparing the chile paste.
- 1 Large Skillet or Comal For cooking the pork and warming tortillas.
- 1 Fork or Mortar & Pestle For mashing chiles.
- 1 Plate or shallow dish For stacking marinated pork.
Ingredients
Main
- 8 dried pasilla chiles seeded and torn to pieces
- 8 dried guajillo chiles seeded and torn to pieces
- 8 cloves garlic chopped
- 1 teaspoon achiote powder
- ½ teaspoon ground cumin
- 5 whole cloves
- 1 cup white vinegar
- salt to taste
- 2 pounds pork tenderloin thinly sliced
- ½ cup chopped pineapple
- 32 5 inch corn tortillas
- 1 small onion chopped
- ½ cup chopped fresh cilantro
- 4 limes cut in wedges
Instructions
- Soak pasilla chiles and guajillo chiles in a bowl with hot water until softened, about 10 minutes; drain. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork.
- Add vinegar to saucepan and bring to a boil; cook and stir until mixture becomes a thick paste. Season with salt. Rub chile paste over sliced pork, stacking meat on a plate. Cover and marinate in the refrigerator for 8 hours to overnight.
- Heat a large skillet over medium-high heat. Add marinated pork and pineapple; cook and stir until pork is browned, 7 to 10 minutes. Divide pork mixture over stacks of two corn tortillas; serve with onion, cilantro, and lime wedges.
Notes
3. Fresh Baked Bread
Nothing beats the smell of bread just out the oven, crust cracking and steam wafting up like an invitation. Inside it’s all soft and fluffy, crying out for butter or a dunk in gravy. Every country has its own loaf, from a crusty French stick to garlic naan. It’s the quiet hero that often nicks the whole show. Warm bread is pure everyday magic. It’s comfort pizza can’t quite bottle.
Why Fresh Baked Bread Wins Hearts:
- Flour, water, yeast, salt job done with patience.
- Kneading by hand is oddly therapeutic.
- Baguette one day, soda bread the next.
- Perfect with soup, cheese, or just on its own.
- Slice, freeze, toast always ready.
4. Potatoes
Spuds are the ultimate shape-shifters, going from golden roasters to silky mash or spicy Bombay potatoes without blinking. They lap up butter, herbs, or curry sauce and turn up in every kitchen on the planet. Dirt cheap, dead easy to store, and loved by everyone. They’re the backbone of proper home cooking. Potatoes are the reliable mate that always delivers. They give pizza a proper challenge.
Why Potatoes Win Hearts:
- Roast, boil, chip, or dauphinoise endless options.
- Jacket with beans sorts a tight budget.
- Leftovers become hash or croquettes.
- Naturally vegan and gluten-free.
- Last ages in a cool spot.
5. Mac and Cheese
Mac and cheese is pasta smothered in a cheese sauce so lush it feels like a duvet on a plate. Bake it for a crunchy top or keep it gooey off the hob both are winners. Lob in bacon or peas for a twist, but the original is hard to beat. Proper comfort in twenty minutes. Mac and cheese wipes the day away in one forkful. It’s hug-level grub that rivals any pizza.
Why Mac and Cheese Wins Hearts:
- Mix cheddar and mozzarella for proper stretch.
- Buttered crumbs give that golden lid.
- Add veg or chicken for a full meal.
- Freezes like a dream for later.
- On the table before the kettle boils twice.
Kraft Mac and Cheese Tuna Casserole
Equipment
- 1 9×13 inch Baking Dish
- 1 Medium Saucepan
- 1 Large Mixing Bowl
- 1 Whisk (optional) for sauce
- 1 Spatula or Spoon for mixing
Ingredients
Main
- nonstick cooking spray
- 1 7.25 ounce package macaroni and cheese dinner mix (such as Kraft®)
- ¼ cup butter
- ¾ cup milk
- 1 10.5 ounce can condensed cream of chicken soup
- 1 15 ounce can sweet peas, drained
- 1 5 ounce can chunk light tuna, drained and flaked
- 1 cup shredded mild Cheddar cheese
- 1 ⅓ cups French-fried onions
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with nonstick spray.
- Bring 6 cups water to a boil in a medium saucepan. Stir in macaroni from the box and cook for 7 minutes. Drain macaroni, then rinse under cold water and drain again. Set cheese sauce packet aside.
- Melt butter in the same saucepan over medium heat. Add milk and cheese sauce packet; mix well. Stir in condensed soup and cook until heated through, about 3 minutes.
- Combine drained macaroni, peas, and tuna in a bowl. Fold in the cheesy soup mixture. Pour mixture into the prepared baking dish.
- Bake in the preheated oven for 30 minutes. Sprinkle with Cheddar cheese, then sprinkle French-fried onions over top. Bake until onions are brown and cheese is melted, another 5 minutes.
Notes
6. Cheeseburgers
Cheeseburgers pile juicy beef, oozing cheese, and crisp salad into a soft bun for instant satisfaction. Smash them flat for extra crust or keep them thick and rosy. From greasy-spoon classics to fancy brioche buns, they hit the spot. Everyone tweaks theirs just right. Cheeseburgers are pure joy you can hold. They give pizza a proper scrap.
Why Cheeseburgers Win Hearts:
- Toppings from gherkins to jalapeños.
- Veggie versions now bang on flavour.
- Hob, grill, or barbecue any works.
- Chips and a shake seal the deal.
- Taste the world without a plane ticket.
Egg-in-a-Hole Bacon Cheeseburgers
Equipment
- 1 Large Skillet Preferably cast iron for optimal searing
- 1 Small Bowl
- 1 Small Glass or Round Cutter Approx. 2-3 inches in diameter
- 1 Spatula or Tongs For handling bacon and burgers
Ingredients
Main
- 2 tablespoons mayonnaise
- 2 tablespoons Thousand Island dressing
- 8 strips bacon
- 1 pound ground chuck
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons salted butter
- 4 large eggs
- 4 hamburger buns split, lightly toasted
- 4 leaves iceberg lettuce
- 4 slices Cheddar cheese
Instructions
- Stir mayonnaise and Thousand Island dressing together in a small bowl. Set spread aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
- Form ground chuck into 3 equal-sized patties. Use a small glass to cut out the center of each patty to create a donut-shaped burger. Combine excess meat to form a fourth donut-shaped burger. Season generously with salt and pepper.
- Heat a cast iron skillet over medium-high heat. Add butter and melt. Add burgers and cook for 2 minutes per side. Crack an egg into the center of each burger. Cover the skillet and cook until whites are set, 4 to 5 minutes.
- Place spread on the split sides of the bottom hamburger buns. Build each burger by topping with lettuce, a burger, 2 slices bacon, 1 slice Cheddar cheese, and a top bun.
Notes
7. Fried Chicken
Fried chicken crackles loud enough to wake the neighbours, hiding tender meat under a spiced coat. Southern buttermilk, Korean sticky heat, or chip-shop salt and pepper each one’s a belter. Share a bucket on the sofa or at a picnic. Proper finger-licking stuff. Fried chicken turns any night into a party. It’s crunch pizza can’t touch.
Why Fried Chicken Wins Hearts:
- Brine overnight for juicy perfection.
- Cornflakes or panko for mega crunch.
- Slaw or beans finish the plate.
- Cold bits make cracking sandwiches.
- Heat from gentle to blow-your-socks-off.
8. Shrimp
Shrimp cook quicker than you can set the table, going sweet in garlic butter, crispy in coconut, or fiery in curry. They slot into stir-fries, salads, or skewers no bother, bringing the seaside to your kitchen. Frozen bags mean luxury whenever you fancy. Shrimp bring big taste in tiny packages. They beat pizza on speed and flair.
Why Shrimp Win Hearts:
- Five minutes from freezer to plate.
- Scampi, grilled, or in creamy pasta.
- Rice or bread soaks up the sauce.
- Light but feels like a treat.
- Supermarkets stock decent sustainable ones.
Creamy Tuscan-Inspired Shrimp
Equipment
- 1 Large Pot For cooking spaghetti
- 1 Large Skillet For cooking shrimp and sauce
- 1 Plate For temporarily holding cooked shrimp
- 1 Small Bowl For preparing cornstarch slurry
- 1 Stirring Spoon or Spatula For general stirring and scraping
Ingredients
Main
- 6 ounces spaghetti
- 2 tablespoons salted butter
- 6 cloves garlic minced
- 1 pound shrimp
- 1 small yellow onion diced
- ½ cup sliced fresh mushrooms
- ½ cup white wine
- 5 ounces oil-packed sun-dried tomatoes drained and cut into strips
- 3 cups baby spinach leaves
- 1 ¾ cups half-and-half
- ⅔ cup freshly grated Parmesan cheese
- 2 teaspoons dried Italian herb seasoning
- 1 tablespoon water Optional
- 1 teaspoon cornstarch Optional
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
- Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
- Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
- If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
- Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.
Notes
9. Chocolate
Chocolate melts the minute it hits your tongue, cheering you up whether it’s dark and punchy or milky and gentle. No occasion needed straight from the wrapper or melted into pudding. Fairtrade bars mean you can scoff guilt-free. It’s the treat we all agree on. Chocolate is instant grins you can unwrap. It’s sweetness pizza can’t match.
Why Chocolate Wins Hearts:
- Melt for hot choc or nibble cold.
- Nuts, chilli, or sea salt take your pick.
- Cocoa on a rainy afternoon sorts everything.
- One square kills the craving.
- Pure happiness in a bar.
10. Fried Rice
Fried rice rescues yesterday’s rice in a screaming-hot pan with soy, egg, and whatever veg or meat you’ve got spare. It’s fast, forgiving, and tastes like a proper takeaway. One wok sorts the lot and clears the fridge. Fried rice turns scraps into gold. It’s clever comfort pizza can’t copy.
Why Fried Rice Wins Hearts:
- Cold rice stops it going soggy.
- Prawns, chicken, or just veg anything goes.
- Drizzle of sesame oil at the end.
- Quicker than the delivery bike.
- Feeds one or the whole street.
Easy Fried Rice
Equipment
- 1 Wok or Large Skillet Essential for high-heat cooking and achieving an authentic ‘wok hei’ flavor.
- 1 Small Saucepan For blanching the carrots and peas.
- 1 Colander For draining blanched vegetables efficiently.
- 1 Wok Spatula or Sturdy Spatula For quick stirring, scrambling eggs, and breaking up rice clumps.
- 1 Cutting Board and Knife For preparing carrots and garlic.
Ingredients
Main
- ⅔ cup chopped baby carrots
- ½ cup frozen green peas
- 2 tablespoons vegetable oil
- 1 clove garlic minced, or to taste (Optional)
- 2 large eggs
- 3 cups leftover cooked and chilled white rice
- 1 tablespoon soy sauce or more to taste
- 2 teaspoons sesame oil or to taste
Instructions
- Assemble ingredients. Dotdash Meredith Food Studios
- Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander. Dotdash Meredith Food Studios
- Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables. Dotdash Meredith Food Studios
- Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
11. Ice Cream
Ice cream is frozen fun in a tub, from plain vanilla to choc-chip cookie dough or sharp lemon sorbet. It turns a normal Tuesday into a mini celebration, solo or in a massive sundae. Vegan tubs mean nobody misses out. Ice cream makes any day better. It’s chilled joy pizza can’t give.
Why Ice Cream Wins Hearts:
- No-churn is just cream and sweet milk.
- Hot pudding plus cold scoop is heaven.
- Flavours from safe to bonkers.
- Keep a tub for emergency smiles.
- Lifts the mood in one lick.
12. Ramen
Ramen steams away with deep broth, bouncy noodles, and toppings like a wobbly egg or pork slices. Go rich tonkatsu or lighter miso it warms you right through. Jazz up a packet or go full homemade. Ramen is a proper cuddle in a bowl. It’s depth pizza can’t reach.
Why Ramen Wins Hearts:
- Soft yolk egg is non-negotiable.
- Mushrooms or sweetcorn pile on flavour.
- Veggie broths still pack a punch.
- Slurp loud it’s part of the fun.
- Cheap but feels posh.
Pasta e Fagioli with Instant Ramen Noodles
Equipment
- 1 Large Pot or Dutch Oven For sautéing and simmering the soup
- 1 Cutting Board For vegetable preparation
- 1 Chef’s knife For finely chopping vegetables
- 1 Measuring Spoons and Cups For accurate ingredient measurement
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons finely chopped onion
- 1 medium carrot peeled and finely chopped
- 1 celery stalk finely chopped
- 2 cups water
- 1 cup no-salt-added canned diced tomatoes
- ½ teaspoon dried oregano
- 1 3 ounce package ramen-noodle soup mix
- 1 cup rinsed no-salt-added canned cannellini beans
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat.
- Add the finely chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
- Stir in the water, no-salt-added diced tomatoes, and dried oregano. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let it simmer for 5 minutes, allowing the flavors to meld.
- Uncover the pot and add the cannellini beans and the ramen noodles (discarding the seasoning packet for now).
- Increase the heat to medium-high and cook for 3-5 minutes, or until the ramen noodles are tender, stirring occasionally to prevent sticking.
- Remove the pot from the heat. Stir in about half of the ramen seasoning packet, then taste and add more to your preference, keeping in mind the sodium content.
- Stir in the chopped fresh flat-leaf parsley.
- Ladle the Pasta e Fagioli into serving bowls and serve hot.
Notes
13. Lasagna
Lasagna stacks pasta, meaty ragu, white sauce, and cheese until it bubbles and browns in the oven. Edges go crispy, middle stays lush perfect balance. Feeds a crowd and tastes even better next day. Lasagna is Sunday love baked in. It’s comfort pizza can’t beat.
Why Lasagna Wins Hearts:
- Slow-cooked sauce is worth every minute.
- Veggie layers with spinach work a treat.
- Make it ahead, bake when ready.
- Garlic bread on the side sorted.
- Reheats like it’s fresh.
Best Lasagna
Equipment
- 1 Large Stockpot For boiling lasagna noodles
- 1 Large Skillet For browning ground beef
- 1 Large Mixing Bowl For preparing the ricotta cheese mixture
- 1 9×13 inch Baking Dish For assembling and baking the lasagna
- 1 Colander For draining pasta
Ingredients
Main
- 1 16 ounce package lasagna noodles
- 1 pound ground beef
- 1 onion chopped
- salt and pepper to taste
- 1 tablespoon Italian seasoning
- 4 cups ricotta cheese
- 1 cup grated Romano cheese
- 2 ½ cups spaghetti sauce
- 1 ½ cups shredded mozzarella cheese
- 2 medium zucchini sliced
- 1 cup fresh basil leaves
Instructions
- Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel.
- In a skillet, brown the ground beef over medium-high heat. Add onion, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside.
- In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Add a thin layer of spaghetti sauce in the bottom of a 9×13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles. Top ricotta layer with several basil leaves. Add another layer of noodles lengthwise. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
- Bake in a preheated oven for 50 to 55 minutes. If Mozzarella cheese becomes too browned, loosely cover with a piece of foil.
Notes
14. Sushi
Sushi rolls fresh fish, sticky rice, and seaweed into neat little flavour bombs. Go simple nigiri or stuffed maki it’s light but fills you up proper. Home kits make it dead easy to have a go. Sushi is posh nosh you can eat with fingers. It’s class pizza can’t touch.
Why Sushi Wins Hearts:
- Fresh fish is the star don’t skimp.
- Avocado rolls for newbies are lush.
- Pickled ginger refreshes every bite.
- Miso soup makes it a meal.
- Feels fancy but isn’t fussy.
Perfect Sushi Rice
Equipment
- 1 Fine-Mesh Strainer For thoroughly rinsing the sushi rice.
- 1 Medium Saucepan with tight-fitting lid For cooking the rice.
- 1 Small Saucepan For preparing the sushi vinegar.
- 1 Large Non-Metallic Bowl Ideally a hangiri, or a large plastic/glass bowl for mixing and cooling rice.
- 1 Wooden Spoon or Spatula For gently mixing the rice without mashing.
Ingredients
Main
- 2 cups uncooked sushi rice
- 2 cups water
- 1/4 cup rice vinegar or to taste
- 1 tablespoon vegetable oil
- 1/4 cup white sugar or to taste
- 1 teaspoon salt or to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Rinse rice under cold water in a strainer until water runs clear. Dotdash Meredith Food Studios
- Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook for 12 minutes. Remove from heat and let stand, covered, until tender, 10 minutes more. The rice will continue to steam. Remove lid and let rice cool. Dotdash Meredith Food Studios
- Meanwhile, combine rice vinegar, oil, sugar, and salt in a small saucepan over medium heat. Cook until the sugar has dissolved. Allow to cool. Dotdash Meredith Food Studios
- Stir vinegar mixture into rice. It may look wet at first, but keep stirring; rice will dry as it cools. Dotdash Meredith Food Studios
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
Final Thoughts
From dumplings to sushi, the planet’s packed with eats that give pizza a proper fight. Each one’s got its own magic, its own story, and a flavour punch worth chasing. Give one a whirl tonight your taste buds will be buzzing. Pizza’s still a cracker, but these fourteen show there’s a massive world out there. They’re cheap, bendy, and loved by billions for a reason. Get stuck in, mix it up, and keep your dinners exciting.
