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

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 »

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.

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.

Shrimp and Rosemary Crostini

For this simple appetizer, shrimp are sautéed in smoky bacon fat and served on grilled bread with rosemary.

Bel-Air Club Sandwich

Bel-Air Club Sandwich

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.

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.

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. Get the recipe for Patatas Bravas »

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.

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.

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.

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) »

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

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 »

Chicken and Broccoli Rabe Stromboli

Get the recipe for Chicken and Broccoli Rabe Stromboli

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 »

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.

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

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 »

Lime Pie Cocktail

Rimmed with Pop Rocks-like carbonated crystals, this citrusy refresher is a specialty of the Berlin bar Lebensstern.

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 »

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. Get the recipe for Bacon and Shrimp Fried Rice »

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) »

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) »

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. Get the recipe for Tricolore Salad with Grapefruit Saba Vinaigrette »

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini