Ginger, nutmeg, cloves, and allspice are the four spices in this blend, which is usually found in meat pâtés and rillettes. A little quatre-épices goes a long way; it takes just a pinch to give new flavor to roasted vegetables (it’s particularly good with squash, since it’s almost like our pumpkin-pie spice) or meat stews.

Dorie Greenspan