Every minute, somewhere in the world, a great meal is happening. Our
May 2014 special issue gathered these food moments—from early-morning crêpes to late-night spaghetti and every bite in between. From Japanese-style ahi tataki in Honolulu to a late-night fridge raid for meatloaf sandwiches in Scarsdale to cocktails from Berlin, here is every recipe from Issue 165: A Day in Food.
Fresh strawberries turn ordinary pancakes into something scrumptious; wild blueberries, or any other kind of berry, make an excellent substitute.
Get the recipe for Strawberry Griddle Cakes »
No matter how tempting the aroma coming from your kitchen, don’t open the oven to check popovers until about 5 minutes before they’re finished baking, or they will deflate.
Cocoa powder enriches these braised beef short ribs from Manhattan-based chef Melissa Muller Daka.
For this vibrantly spiced Balinese dish, finely shredded grilled chicken is tossed in an aromatic sambal with lime juice and toasted coconut.
Get the recipe for Chicken and Broccoli Rabe Stromboli
Crazy Day Crêpes
El Coyote Enchiladas Suizas
These chicken-filled enchiladas, drowned in a jalapeño-laced tomatillo sauce under a blanket of melted Monterey Jack cheese, are inspired by the ones served at
El Coyote in Los Angeles.
See the recipe for El Coyote Enchiladas Suizas »
Etihad Airways’ Lamb Biryani
Pan-fried lamb, spiced rice, and a velvety sauce are prepared separately and then layered together for lamb biryani made to order on flights of the United Arab Emirates’ Etihad Airways.
See the recipe for Etihad Airways’ Lamb Biryani »
Eggplant is simmered to melting softness in a fantastically pungent curry fortified by shrimp paste.
Get the recipe for Burmese Eggplant Curry (Khayan Thee Hnut) »
Meaty butter-basted grouper fillets are topped with a butter-rich, citrusy crab sauce and served over wilted kale and quinoa. Pickled fennel adds a dose of herby flavor that brings the dish together.
Get the recipe for Grouper in Crab Sauce with Black Quinoa and Pickled Fennel »
See the Recipe Ingalls Photography
The chicken for this Japanese homestyle dish is traditionally coated in mochiko, sweet rice flour, before frying, but cooks at Ethel’s Grill in Honolulu, Hawaii, use Japanese potato starch to yield an extra-crispy crust.
See the recipe for Mochiko Chicken with Ponzu Sauce »
Creamy Manchego fresco cheese melts gloriously in this stuffed roast chicken dish from Mexico City home cook Susana Rangel Gutierrez.
This basil-laced potato and vegetable frittata makes a satisfying lunch.
In this version of the German classic, thinly pounded beef is smeared with whole-grain mustard; rolled with bacon, onion, and pickle spears; and then braised until tender.
Get the recipe for German Braised Beef Rolls »
The recipe for this take on the classic Mexican egg, bean, and tortilla dish—a favorite weekend breakfast of Mel Brooks—comes from chef Alejo Grijalva of Brentwood, California’s
Kay ‘n Dave’s restaurant.
This smoky bacon and spinach frittata is laced with aged white cheddar and creamy, tart
At Abu Dhabi’s Al Arish restaurant, jumbo prawns are basted in a spicy-sweet ketchup-based sauce before they are grilled.
Fried Tempeh in Tomato Sambal
At Ethel’s Grill on Oahu, Hawaii, juicy pork-and-beef patties are served over salty-sweet ponzu sauce and crisp cabbage, and topped with grated daikon and spicy sprouts.
See the Recipe Ingalls Photography
This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese.
See the Recipe James Roper
This cactus, tomatillo, and potato stew from Mexico City home cook Susana Rangel Gutierrez is flavored with crisp pork rinds, which add robust depth and crunch.
Fresh, dried, and canned mushrooms combine with bok choy, snow peas, and carrots in a ginger-infused broth in this recipe from Queens, New York, home cooks Kokkiang and Helen Thong.
Nian Nian Nyu Wee (Steamed Bass with Garlic Brown Bean Sauce)
A drizzle of toasted sesame oil before steaming infuses whole sea bass with a nutty flavor, while a sauce of ginger, chili paste, and salty brown beans adds punch to this Chinese-Malaysian dish.
See the recipe for Nian Nian Nyu Wee (Steamed Bass with Garlic Brown Bean Sauce) »
This classic Tokyo pasta dish, adapted from a recipe by chef Tadashi Ono, gets pungent flavor from the spicy marinated pollock roe called mentaiko.
See the recipe for Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta) »
The signature enchiladas of
El Coyote in West Hollywood, California, are filled with sautéed sweet onion and drowned in an earthy, spicy sauce.
Broccoli Rabe, Cannellini Bean, and Ricotta Crostini
Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen.
Get the recipe for Tricolore Salad with Grapefruit Saba Vinaigrette »
Bel-Air Club Sandwich
At the bar
Proof on Main in Louisville, Kentucky, chicken livers are flambéed with bourbon and smeared on grilled bread with a smoky-sweet pecan garnish.
Spaghettata di Mezzanotte (Pasta with Anchovies, Capers, and Tomato Sauce)
The after-party Italian tradition of
spaghettata di mezzanotte—”midnight spaghetti”—gave birth to this lusty pasta dish tossed with anchovies, capers, tomatoes, and garlicky bruschetta crumbs.
See the recipe for Spaghettata di Mezzanotte (Pasta with Anchovies, Capers, and Tomato Sauce) »
Wedges of gooey fried Camembert are served with both a sweet wine-spiked raspberry jam and a tart cranberry vinaigrette in this dish.
In Spain, the stopgap to late-night dinners is bar snacks like patatas bravas, crisp potatoes blanketed in mayonnaise and a thick spicy tomato sauce.
Get the recipe for Patatas Bravas »
Asian-style toppings—shredded snow crab, spicy shishito peppers, ginger-wasabi aïoli—adorn a Western-style pizza at Park Hyatt Tokyo’s
New York Bar.
For this simple appetizer, shrimp are sautéed in smoky bacon fat and served on grilled bread with rosemary.
Spices including cardamom, star anise, and ginger jazz up a morning oatmeal. Mix the dry ingredients ahead of time for an easier camp-side breakfast.
Get the recipe for Spiced Buttermilk Oatmeal with Dried Fruit and Pecans »
Any Chinese noodle—rice, wheat, flat, thin, or broad—can be used in this simple breakfast stir-fry from author Francis Lam.
Bacon adds smoky dimension to this stir-fry. It’s easily adapted to whatever leftovers you have in your fridge—roasted pork or chicken, egg, seafood, or just about any kind of vegetables.
Get the recipe for Bacon and Shrimp Fried Rice »
Ham and Caramelized Onion Pizza
Moroccan Meatballs with Arugula
Beef Stew with Mashed Plantains (Sukuma Wiki with Matoke)
At Los Angeles’ Lemonade restaurant, crunchy radishes, snap peas, and medium-rare seared tuna are tossed in a ginger-soy dressing for a crisp and colorful entrée salad.
At La Trattoria di Oscar in Bevagna, Italy, chef Filippo Artioli uses a beef and chicken stock to cook the pasta for his robust ragù, made with fat-rich beef belly.
See the recipe for Tagliatelle Bolognese »
Salted pollock roe, called tarako, lends pungent flavor to this riff on a Japanese spaghetti dish from Hudson Valley, New York–based home cook Howie Michels.
See the recipe for Tarako Spaghetti »
The long, tender gourd loofah, often called Chinese okra, is stir-fried with soybeans in chicken stock and finished with soy sauce for this simple but flavorful side dish from the Suzhou province in eastern China.
Dragon 88 Mai Tai
This rummy tiki drink is adapted from the one served at Dragon 88 in West Boylston, Massachusetts.
See the recipe for Dragon 88 Mai Tai »
Lebensstern in Berlin, the amaro Fernet-Branca adds a pleasingly bitter note to this petite riff on a perfect Manhattan.
See the recipe for the Lucky Luciano »
Rimmed with Pop Rocks-like carbonated crystals, this citrusy refresher is a specialty of the Berlin bar Lebensstern.