Recipes from Issue 165: A Day of Cooking

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 method from Issue 165: A Day in Food . Grilled Chicken and Toasted Coconut Salad (Ayam Jeruk) For this vibrantly spiced Balinese dish, finely shredded grilled chicken is tossed in an aromatic sambal with lime juice and toasted coconut.

Chicken and Broccoli Rabe Stromboli Get the method for Chicken and Broccoli Rabe Stromboli Crazy Day Crêpes Crazy Day Crêpes 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 method for El Coyote Enchiladas Suizas » Etihad Airways’ Lamb Biryani Pan-fried lamb, spiced rice. 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 method for Etihad Airways’ Lamb Biryani » Burmese Eggplant Curry (Khayan Thee Hnut) 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. Get the method for Grouper in Crab Sauce with Black Quinoa and Pickled Fennel » See the Recipe Ingalls Photography 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 method for Mochiko Chicken with Ponzu Sauce » Chicken Stuffed with Manchego, Mushrooms. Spinach (Pollo Relleno) Creamy Manchego fresco cheese melts gloriously in this stuffed roast chicken dish from Mexico City home cook Susana Rangel Gutierrez. Potato, Spinach, and Red Pepper Frittata German Braised Beef Rolls (Rouladen) In this version of the German classic, thinly pounded beef is smeared with whole-grain mustard; rolled with bacon, onion, and pickle spears; and then braised until tender.

Get the method for German Braised Beef Rolls » The method 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 . Sambal Goreng Tempe (Fried Tempeh in Tomato Sambal) Fried Tempeh in Tomato Sambal 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. See the method for Nian Nian Nyu Wee (Steamed Bass with Garlic Brown Bean Sauce) » Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta) This classic Tokyo pasta dish, adapted from a method by chef Tadashi Ono, gets pungent taste from the spicy marinated pollock roe called mentaiko.

See the method for Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta) » 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. Get the method for Tricolore Salad with Grapefruit Saba Vinaigrette » 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.

See the recipe for Spaghettata di Mezzanotte (Pasta with Anchovies, Capers, and Tomato Sauce) » Fried Camembert with Ham, Melon, and Cranberry Vinaigrette 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. Shrimp and Rosemary Crostini For this simple appetizer, shrimp are sautéed in smoky bacon fat and served on grilled bread with rosemary.

Tagliatelle Bolognese 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 method for Tagliatelle Bolognese » 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 method 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.

Dragon 88 Mai Tai This rummy tiki drink is adapted from the one served at Dragon 88 in West Boylston, Massachusetts. See the method for Dragon 88 Mai Tai » Lucky Luciano At Lebensstern in Berlin, the amaro Fernet-Branca adds a pleasingly bitter note to this petite riff on a perfect Manhattan.