allspice

In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta.

Hearty Beef Stew With Red Onions and Ale

beef

Kosher salt and black pepper

red onions

all-purpose flour

unsalted butter

olive oil,

garlic cloves, thinly sliced

tomato paste

coriander

beef or chicken stock,

ale or beer (nonalcoholic is fine)

rosemary

carrots, sliced

cider vinegar

chives,

Flaky sea salt,

Season the beef all over with salt and pepper. Set aside while you prepare the onions.

Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.

Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

We took the traditional Jamaican jerk spice and…simplified it. Before you call the authenticity police, give it a try on roast chicken legs.

Jerk Spice–Rubbed Chicken Legs

cinnamon stick

allspice berries

black peppercorns

whole cloves

brown sugar

thyme

cayenne pepper

olive oil

chicken legs (thigh and drumstick)

Kosher salt

Bon Appétit

Preheat oven to 425°. Whack cinnamon stick with the back side of a chef’s knife to break into small pieces. Toast cinnamon, allspice, peppercorns, and cloves in a dry small skillet over medium-high, tossing, until fragrant, about 2 minutes; let cool.

Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder. Mix oil and 2 Tbsp. spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30–35 minutes.

Do Ahead: Jerk spice can be made 3 months ahead. Store airtight at room temperature.

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out <a href="http://www.bonappetit.com/entertaining-style/pop-culture/article/game-of-thrones-party-menu">our other GoT-inspired recipes</a>.

Ceremonial "Pigeon" Pie

onions,

Kosher salt, black pepper

Fresno chile

garlic cloves, finely grated

apple cider vinegar

pork

parsley

sage

mace

ginger

cloves

chicken

salt

shortening

prosciutto, divided

dried apricots, chopped, divided

Whole grain mustard, cherry tomatoes, cornichon, pickled onion, stilton cheese, clothbound cheddar (optional; for serving)

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

Heat oil in a large skillet over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until onion begins to soften, 5–7 minutes. Stir in chiles, garlic, and thyme, scraping up browned bits from bottom and sides of pan, and cook, stirring occasionally, until onion begins to stick to bottom of pan, about 20 minutes. Add vinegar and raw sugar and cook, stirring and scraping up any browned bits, until liquid is evaporated and onion is very soft and golden brown, about 5 minutes. Season with salt and pepper. Let cool; set aside until ready to use.

Meanwhile, mix pork, parsley, sage, thyme, mace, allspice, ginger, cloves, if using, 1 Tbsp. salt, and ½ tsp. pepper in a large bowl. Chill until ready to use.

Toss chicken with 2 tsp. salt and ¼ tsp. pepper in another large bowl. Chill until ready to use.

Whisk flour and salt in a large bowl; make a well in the center. Bring schmaltz and 1¼ cups water to a boil in a medium saucepan and immediately pour into well. Mix with a wooden spoon until dough comes together. Using your hands, knead until no lumps of flour remain (dough will seem wet and oily but not sticky; that’s okay). Let sit 30 minutes.

Preheat oven to 400°. Place 2 large pieces of parchment, slightly overlapping, on a clean work surface. Transfer dough to parchment. Using a bench scraper or knife, cut off one-third of dough; wrap in plastic and cover with a towel to keep warm. Roll out remaining dough to a 17" round. Using parchment, transfer dough to springform pan, lifting up edges to allow dough to slump down into pan. Press evenly into sides and bottom edge of pan. Trim dough, leaving a 1" overhang; reserve scraps for decorating.

Evenly arrange one-third of prosciutto over bottom of crust. Place a clean piece of parchment on work surface. Divide chilled pork mixture into thirds, then roll into balls. Flatten 1 pork ball to an 8" disk. Using parchment, invert pork mixture onto prosciutto. Press down to flatten and cover surface completely (this is key for a cleanly defined visible layer in finished pie). Top with half of the chicken in an even layer, then cover with half of the onion mixture. Top evenly with half of the apricots. Repeat process, starting with prosciutto and ending with apricots. Top apricots with remaining pork mixture and cover with remaining prosciutto.

Place a clean piece of parchment on work surface. Roll out reserved dough to an 11" round. Using parchment, carefully drape round over filling. Trim edges, leaving a 1" overhang; reserve scraps for decorating. Fold overhang of top crust underneath overhang of bottom crust and press to seal. Crimp as desired. Cut 6 slits in the center (forming a star) to vent. Beat egg with 1 Tbsp. water in a small bowl. Brush top crust with egg wash. Roll out scraps to a ¼" thickness and decorate pie, if desired. Brush decorations with egg wash.

Transfer pan to a rimmed baking sheet to catch any drips and bake 30 minutes. Reduce oven temperature to 325° and continue to bake until crust is deep golden brown and an instant-read thermometer inserted into the center of the pie registers 150° (the temperature will continue to rise after pie comes out of the oven), 2–2½ hours.

Let cool in pan 2 hours. Remove outer ring, then chill pie, uncovered, 8 hours (this will help filling set and makes slicing easier). Transfer to a platter or board. Serve cold or at room temperature with mustard, tomatoes, cornichon, onion, stilton, and clothbound cheddar alongside, if desired.

Do Ahead: Pie can be made 3 days ahead. Wrap tightly in plastic and chill.

Cremini mushrooms, chickpeas and bulgur wheat mimic the texture of ground meat in this vegetarian version of the classic Swedish meatball dish. Seasoned generously with allspice and nutmeg and blanketed in a velvety mushroom gravy, they are excellent served over egg noodles or mashed potatoes — or spooned onto a toasted hero (add sliced tangy pickles to balance out the richness). Leftover cooked meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Vegetarian Swedish Meatballs

bulgur wheat

cremini mushrooms, stemmed and quartered

bread crumbs

sour cream

black pepper

onion powder

nutmeg

oil,

mushroom stock (or vegetable stock)

Dijon mustard

salt and black pepper

Make the meatballs: Heat oven to 375 degrees. Bring 1/4 cup water to a boil in a small saucepan. Add the bulgur, remove from heat, cover and let sit until tender, 15 minutes. Drain, pressing to remove excess water. Cool.

Meanwhile, in a food processor, pulse mushrooms until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with the chickpeas: Pulse, then add them to the large bowl. Add the bread crumbs, sour cream, egg, salt, allspice, pepper, onion powder, nutmeg and the cooled bulgur and mix until well blended. Form into 1 1/4-inch meatballs (about 2 teaspoons each; you should have about 24). Arrange on a greased baking sheet and bake, turning halfway, until golden, 18 to 20 minutes.

Make the gravy: While the meatballs bake, in a large nonstick saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until smooth and lightly golden, 2 minutes. Add stock and bring to a simmer. Cook, whisking, until thickened, 2 minutes. Whisk in sour cream, parsley and mustard; season to taste with salt and pepper (you should have about 1 cup gravy). Add meatballs and simmer, spooning sauce over meatballs, until nicely coated, about 2 minutes more. Serve warm.

These quick-cooking lamb chops make dinner feel instantly fancy.

Spiced Marinated Lamb Chops with Garlicky Yogurt

garlic

whole-milk plain Greek yogurt

lemon

cumin

turmeric

rib lamb chops (about 1–1¼ inches thick)

vegetable oil, divided

Peel 2 garlic cloves, then finely grate with a microplane into a medium bowl.

Add 1½ cups yogurt to bowl with garlic. Cut 1 lemon in half crosswise and squeeze 1 half into yogurt mixture with one hand, using your other hand to catch seeds. Season yogurt mixture with salt and pepper and whisk to combine. Transfer ½ cup yogurt mixture to a small bowl; set aside for serving.

Whisk 2 tsp. cumin, 1 tsp. coriander, ¾ tsp. turmeric, and ¼ tsp. allspice into remaining yogurt mixture; set aside.

Season both sides of 8 lamb chops with salt and pepper on a rimmed baking sheet or large plate.

Using your hands, evenly coat all meaty surfaces of chops with spiced yogurt mixture. Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.

Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops. Working in 2 batches, cook lamb until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly).

Transfer chops to a plate. Pour off fat from skillet (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and chops.

Serve lamb chops with reserved yogurt mixture alongside.

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

Pumpkin Soup With Spiced Nuts

raw almonds, walnuts, or pecans

Tbsp. maple syrup

vegetable oil

berbere

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Tbsp. crushed red pepper flakes

cinnamon sticks

whole allspice

onion,

butternut

vegetable stock

coconut milk (from two 13.5-oz. cans)

cheesecloth

Editor’s note: We’ve updated the name and byline of this dish, and changed the headnote to match the excerpted recipe, which is chef Marcus Samuelsson's take on Haitian soup joumou, from  Samuelsson’s cookbook ‘The Rise.’ We apologize for misrepresenting this recipe.
Haitians often commemorate Independence Day on January 1 by eating soup joumou. While rebellion was ongoing throughout slavery, the Revolution began in 1791 and by 1804, Haitians had wrested control from the French. Black people in Haiti had been forbidden from eating soup joumou during enslavement, as the dish was a delicacy. Upon independence, the dish became a symbol for Black Haitians' freedom. This is my take on it.
This recipe was excerpted from ‘The Rise: Black Cooks and the Soul of American Food.’

Preheat oven to 350°. Toss almonds with maple syrup, oil, berbere, and salt in a medium bowl until nuts are evenly coated. Scrape onto a rimmed baking sheet and roast, tossing occasionally, until nuts are toasted and maple syrup is caramelized, 20–25 minutes.

Transfer to a sheet of parchment and spread out in an even layer to prevent clusters from forming. Let cool, then coarsely chop and set aside.

Place red pepper flakes and nutmeg in a small heatproof bowl. Heat oil in a small saucepan over high until you see the first wisp of smoke. Gently pour oil over spices and let cool, about 1 hour.

Place thyme, cinnamon sticks, allspice, and cloves in center of cheesecloth; bring up edges together and tie closed with kitchen twine. Set aside.

Heat oil in a large pot over medium-high. Cook onion, stirring often, until softened but not browned, 7–9 minutes. Add garlic, season with salt, and cook, stirring often, until garlic is softened, 3–5 minutes. Add squash and cook, stirring, just until coated in onion mixture, about 1 minute. Add bundle and pour in stock; season with a bit more salt. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until squash is tender, 20–25 minutes.

Remove bundle and add coconut milk. Bring to a simmer; cook 5 minutes to let flavors meld. Purée soup with an immersion blender until smooth. (Or, purée in batches in a regular blender.) Season with more salt if needed.

To serve, divide soup among bowls. Top with candied spiced nuts and drizzle with chile-nutmeg oil.

The classic 'chilli con carne' made with beans and minced beef is more of a Tex-Mex recipe. In Mexico, home cooks make carne con chilli for their families, using cubed beef or pork in a rich chilli sauce with or without tomatoes, with beans and or rice on the side. Serve this version with corn tortillas and any number of your favourite toppings.


Carne Con Chile

grams/1¾oz

tomatoes

garlic cloves, skin on

lard oil

steak,

tsp cumin

oregano

allspice berries, bruised

bay leaf

tbsp chipotles en adobo

12–18 corn tortillas

200 milliliters/7fl oz soured cream

Lancashire cheese, crumbled

avocado, stone removed, peeled and diced

radishes, finely sliced

Carne con chile

Let’s get a technicality out of the way: Classic jerk chicken is grilled over pimento wood (which comes from the tree that also produces allspice berries). If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.

Miss Ollie's Jerk Chicken

Scotch bonnet chiles chiles

garlic cloves, crushed

malt vinegar

soy sauce

Jamaican rum

kosher salt

Vegetable oil (for grill)

Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.

Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.

Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°, 20–25 minutes longer.

Transfer chicken to a platter and let rest 10 minutes before serving.

This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions. The only caveat: Buy a brisket that’s not too lean. You want it well-marbled with fat or the result will be dry, not juicy.

Classic Beef Brisket With Caramelized Onions

paprika (preferably Hungarian)

cayenne

red or white wine

bay leaves

Parsley sprigs,

scallions

In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.

Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.

Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)

Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.

To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.

Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka

Bobotie

white bread

onions, chopped

butter

1kg packet lean minced beef

tbsp Madras curry paste

herbs

tbsp peach or mango chutney

tbsp sultana

full-cream milk

eggs

Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.

Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

These matcha tea- and avocado-infused cookies will be the highlight of every holiday cookie swap.

Matcha Gingerbread Cookies

sweet rice flour

almond flour

chestnut flour

matcha tea, divided

baking soda

cinnamon

avocado (½ medium avocado)

vanilla extract

Oaxaca is known for its moles, and there are countless types. This one features dried red chiles and is often served with poultry.

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