Gingerbread

Flour, all-purpose	6.5 ounces
Baking powder	1 teaspoon
Ginger, ground	1 tablespoon + 2 teaspoons
Cinnamon, ground	¾ teaspoon
Cloves, ground	¼ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Cardamom, ground	1/8 teaspoon
Salt, kosher	¼ teaspoon
Beer, stout such as Guinness	½ cup + 2 tablespoons
Molasses	¾ cup
Baking soda	½ teaspoon
Eggs, room temperature	2 large
Sugar, granulated	5.5 ounces
Sugar, light brown	4 ounces
Oil, vegetable	½ cup
Cream cheese, room temperature	1 pound
Butter, unsalted, room temperature	5.5 ounces
Sugar, powdered, sifted	5.5 ounces

1. Liberally butter two 7-by-2-inch cake pans and dust with flour; tap out the excess flour. 
2. Preheat the oven to 350°F. 
3. Sift together the flour, baking powder, spices, and salt; set aside. 
4. In a small saucepan over medium heat, stir together the stout and molasses; bring to a boil. 
5. Whisk in the baking soda. Be careful to whisk constantly, as the mixture will foam up when you add the soda. 
6. Immediately remove from heat, and let the mixture cool to room temperature. 
7. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs with the sugars, and whisk on medium speed until well combined and lightened in color, 3 to 4 minutes. 
8. Slowly drizzle in the oil and beat to combine. 
9. Reduce the speed to low and slowly add the stout mixture. 
10. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then return to low speed and slowly add the dry ingredients, beating just until combined. 
11. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. 
12. Fold by hand a few more times with the spatula. 
13. Strain the batter through a medium-mesh sieve into a clean bowl. 
14. Divide the batter between the prepared pans. 
15. Bake until nicely risen and lightly browned at the edges, about 45 to 50 minutes. 
16. Transfer to a wire rack and let cool in the pans for 20 minutes. 
17. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. 
18. Wrap tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or up to 3 days. 
19. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar; beat until completely smooth and glossy. 
20. Add the cream cheese and mix thoroughly. 
21. Fit a pastry bag with a medium star tip, fill the bag with frosting. 
22. Pull up the cuff and twist it to seal and tighten the frosting down into the cone. 
23. Purge the bag of air bubbles by squeezing the bag until there is a burst of air and frosting sputters out of the bag. 
24. Keep the bag tightly twisted so that the frosting doesn’t come back up on your hands. 
25. Starting in the center of each cake, pipe the frosting in a tight spiral over the surface. 
26. Use the offset spatula to slightly smooth the surface of the frosting. 

Recipe from Miette by Meg Ray.

Shawarma-spiced braised leg of lamb

Rub
Lamb leg, shank attached, frenched (shank cut free of meat/fat), excessive fat trimmed, membranes removed	6 pounds
Salt, kosher
Pepper, freshly ground
Cumin seeds	2 tablespoons
Caraway seeds	2 teaspoons
Coriander seeds	2 teaspoons
African birds eye chiles, finely chopped	2
Garlic, finely grated	4 cloves
Oil, olive	½ cup
Paprika	1 tablespoon
Cinnamon, ground	½ teaspoon
Assembly
Caraway seeds	½ teaspoon
Coriander seeds	½ teaspoon
Oil, olive	¼ cup
Onion, thinly sliced	1 large
Ancho chile powder	1 tablespoon
Chipotle chile powder	1 tablespoon
Turmeric, ground	1 teaspoon
Pepper, freshly ground	½ teaspoon
Cinnamon, ground	¼ teaspoon
Tomatoes, crushed	28 ounces
Chicken broth, low-sodium	4 cups
Salt, kosher
Salad
Onion, red, thinly sliced	½ medium
Vinegar, red wine	1 cup
Sugar	½ cup
Lemon, preserved, flesh removed, peel sliced into thin strips	½
Cilantro leaves with tender stems	1 cup
Mint leaves	1 cup
Parsley leaves with tender stems	1 cup
Dill sprigs	½ cup
Oil, olive
Salt, flaky sea

Rub

1. Lightly score the lamb meat with a knife, and pat dry with paper towels. 
2. Season the lamb generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet. 
3. Grind the cumin, caraway, and coriander seeds with a mortar and pestle to a powder. 
4. Transfer to a small bowl, and stir in the chiles, garlic, oil, paprika, and cinnamon; rub all over the lamb. 
5. Chill, uncovered on the wire rack, for 12 to 24 hours. 

Assembly

1. Let the lamb come to room temperature, about 1 hour. 
2. Preheat the oven to 450°F. 
3. Roast the lamb until well browned all over, about 20 to 25 minutes. 
4. Remove from the oven, and reduce the temperature to 250°F. 
5. Meanwhile, grind the caraway and coriander seeds with a mortar and pestle to a powder. 
6. Heat the oil in a large Dutch oven over medium. 
7. Add the onion, and cook, stirring occasionally, until translucent, 5 to 7 minutes. 
8. Add the ancho and chipotle chile powders, turmeric, pepper, cinnamon, and ground seeds; stir to coat the onion. 
9. Cook, stirring, until the spices are fragrant, about 2 minutes. 
10. Add the tomatoes and broth, and bring the liquid to a simmer; season lightly with salt. 
11. Carefully place the lamb in the pot, and add just enough water to cover, if it is not submerged. 
12. Cover the pot, and braise the lamb in the oven until the meat is very tender and the bone wiggles easily in the joint, 4 ½ to 5 ½ hours. 
13. Cool to room temperature and then refrigerate overnight.
14. Heat over medium-low to a simmer.
15. Transfer the lamb to a platter and tent with foil to keep warm while you make the sauce and salad. 
16. Increase the heat to medium-high, and bring the braising liquid to a boil; cook, stirring often to prevent sticking, until reduced by one-half, 25 to 30 minutes. 
17. Taste the sauce and season with salt, if needed; spoon over the lamb. 

Salad

1. Place the onion in a small heatproof bowl. 
2. Bring the vinegar and sugar to a boil in a small saucepan, stirring to dissolve the sugar. 
3. Pour over the onion, and let cool. 
4. Drain the onion, and place in a medium bowl; add the lemon, cilantro, mint, parsley, and dill; toss to combine. 
5. Drizzle lightly with oil, season with salt, and toss again to coat. 

Recipe very mildly adapted from Bon Appétit.