A Day of Cooking: Evening Recipes

Every minute, somewhere in the world, a great food moment is happening. Here, we've collected recipes from the best food moments that happen every evening and night, as featured in our Special Issue #165: A Day of Cooking.

Grouper in Crab Sauce with Black Quinoa and Pickled Fennel
Grouper in Crab Sauce with Black Quinoa and Pickled Fennel
Meaty butter-basted grouper fillets are topped with a butter-rich, citrusy crab sauce and served over wilted kale and quinoa in this recipe adapted from one by Florida-based chef Jeffrey Jew.Ingalls Photography
Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette
Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette
This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese.Andé Baranowski
Lemon Possets with Pan-Fried Shortbread Crumbs
Lemon Posset with Pan-Fried Shortbread Crumbs
In this recipe from Florida chef Jeffrey Jew, caramelized shortbread crumbs add crunch to citrusy puddinglike possets, an English dessert made with curdled cream.James Roper
Shrimp and Rosemary Crostini
Shrimp and Rosemary Crostini
For this simple appetizer, shrimp are sautéed in smoky bacon fat and served on grilled bread with rosemary.Ingalls Photography
Bel-Air Club Sandwich
Bel-Air Club Sandwich
Topped with a pan-fried egg and Gruyère cheese and slathered with herb aïoli, this turkey and ham club is a decadent upgrade to the diner staple.Ingalls Photography
Chicken Liver Toast with Spiced Pecans
Chicken Liver Toast with Spiced Pecans
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.Ingalls Photography
Fried Camembert with Ham, Melon, and Cranberry Vinaigrette
Fried Camembert with Ham, Melon, and Cranberry Vinaigrette
Wedges of gooey fried Camembert are served with both a sweet wine-spiked raspberry jam and a tart cranberry vinaigrette in this dish.Ingalls Photography
Patatas Bravas
Patatas Bravas
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.Ingalls Photography
Pizza with Snow Crab, Ricotta, Shishito Peppers, and Wasabi Aioli
Pizza with Snow Crab, Ricotta, Shishito Peppers, and Wasabi Aïoli
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.Ingalls Photography
Chicken Stuffed with Manchego, Mushrooms, and Spinach (Pollo Relleno)
Chicken Stuffed with Manchego, Mushrooms, and Spinach (Pollo Relleno)
Creamy Manchego fresco cheese melts gloriously in this stuffed roast chicken dish from Mexico City home cook Susana Rangel Gutierrez.Ingalls Photography
Nopales (Cactus) and Tomatillo Stew (Sopa de Nopal)
Nopales and Tomatillo Stew (Sopa de Nopal)
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.Ingalls Photography
Braised Pork Belly (Wang Choy Chow Sau)
Braised Pork Belly (Wang Choy Chow Sau)
Pork belly is rendered spoon-tender after a long braise with ginger, cloves, cumin, fennel, and star anise. Its cooking liquid can be reduced into a thick, fragrant sauce. Get the recipe for Braised Pork Belly »Ingalls Photography
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) »André Baranowski
Mixed Vegetables in Ginger Broth (Chut Yap Ping Onn)
Mixed Vegetables in Ginger Broth (Chut Yap Ping Onn)
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.
Tarako Spaghetti
Tarako Spaghetti
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 »Andre Baranowski
Chicken and Broccoli Rabe Stromboli
Chicken and Broccoli Rabe Stromboli
Most stromboli recipes call for pizza dough, but the secret to the crispy crust on this baked roll is Italian bread dough. Our version is adapted from one served at Philadelphia's Romano's Pizzeria.Ingalls Photography
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 »Dylan Ho
Cheese Enchiladas
El Coyote's Cheese Enchiladas
The signature enchiladas of El Coyote in West Hollywood, California, are filled with sautéed sweet onion and drowned in an earthy, spicy sauce.Dylan Ho
Nectar of the Ancient
Nectar of the Ancient
Mastiha is a traditional Greek liqueur flavored with mastic, the resin from a tree that grows on the island of Chios. It adds an herbal, pine-like flavor to this sparkling cocktail from Berlin's Lebensstern.
Lucky Luciano Cocktail
Lucky Luciano
At 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 »Michael Kraus
Lime Pie Cocktail
Lime Pie Cocktail
Rimmed with Pop Rocks-like carbonated crystals, this citrusy refresher is a specialty of the Berlin bar Lebensstern.Michael Kraus
Meatloaf Sandwich
Meatloaf Sandwich
This savory-sweet meatloaf can be enjoyed as a dinner entrée, but its firm yet juicy texture makes it perfect as a sandwich filling, served either warm or cold. See the recipe for Meatloaf Sandwich »Ingalls Photography
Bacon and shrimp fried rice
Bacon and Shrimp Fried Rice
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.Andre Baranowski
Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta)
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) »Ingalls Photography
Spaghettata di Mezzanotte
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) »Eilon Paz
Tricolore Salad with Grapefruit Saba Vinaigrette
Tricolore Salad with Grapefruit Saba Vinaigrette
Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen.André Baranowski
Broccoli Rabe, Cannellini Bean, and Ricotta Crostini
Broccoli Rabe, Cannellini Bean, and Ricotta Crostini
Crusty, garlicky toasted bread is topped with creamy ricotta, rosemary-accented beans, and spicy sautéed broccoli rabe in this quick, satisfying Italian appetizer.Andre Baranowski