Crêpes stuffed with fromage blanc
and maple syrup are topped with stewed blueberries, strawberries, and peaches at Heartbeet Lifesharing, a community for developmentally disabled adults in Hardwick, Vermont. See the recipe for Crazy Day Crêpes »
. Corey Hendrickson
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.
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.
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 »
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 »
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.
Japanese Hamburger Steak
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.
Stir-Fried Breakfast Noodles
Any Chinese noodle—rice, wheat, flat, thin, or broad—can be used in this simple breakfast stir-fry from author Francis Lam.
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 »
Stir-Fried Loofah with Soybeans (Chao Sigua)
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.
Lime Pie Cocktail
Rimmed with Pop Rocks-like carbonated crystals, this citrusy refresher is a specialty of the Berlin bar Lebensstern.