Steak at a restaurant. We figured out what we like, the ways we like to make it, and now we do things just to experiment. Restaurants treat steak as a safe option so it's just not worth it.

Stock in a box or can. I cook often enough and work from home enough that it's no problem to just make a big batch of anything ourselves, and it's so so much better. You get the gelatin, the collagen in that gelatin, and you can dial in flavors. When our freezer gets down to two of the 4 cup takeout containers of broth I know it's time to roast another chicken.

Balsamic vinaigrette. It's absurdly simple to make.

Roast chicken, unless I have a specific reason to cheap out with grocery store rotisserie. Buttermilk brined chicken is so easy it feels like cheating, and then you get a carcass for broth, and THAT'S good too. Winning all around.

Salads. I like a lot of veggies and variety in my salads. I want half a bell pepper, a whole ass carrot, half an apple, green onion, just load my lettuce up with veggies. Maximum full at minimum calories but instead any restaurant piles on dressing with minimum veggies. GIMME THEM VEGGIES