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