Just because the holidays are over doesn’t mean you’ve given up baking or that you’ve stopped craving nutmeg. Probably quite the opposite: You’re having gingerbread dreams, even if they’re hampered by ...

Many Kitchen to Kitchen readers don't use a computer. They pick up the phone and call me. Recently, Doris called in asking me for a recipe for tea cakes that she found years ago but had lost. I turned ...

I don’t know about you, but I can’t believe we’ve already reached the last week of January. It seems like just yesterday we were plowing through the holidays and, well, this week some of us are still ...

Nutmeg and butternut squash are two ingredients that complement each other perfectly, making for a delightful culinary ...

1½ pounds small russet potatoes (5 to 8), scrubbed 1 large eggplant (about 1 pound, 6 ounces) ½ cup heavy cream ½ cup plain yogurt 3 large eggs ¼ teaspoon ground nutmeg ¼ cup pecorino Romano 1½ ...

Combine all ingredients except pie shell in a mixing bowl. Beat two to three minutes and set aside. Brush pie shell with 1 tablespoon nutmeg syrup. Spoon filling evenly into pie shell. Bake at 325 ...

Nutmeg: you've probably cooked with this warm, sweet, and cozy spice before when making a béchamel sauce or a batch of eggnog without giving it a second thought. A readily available and affordable ...