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