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 ...

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 ...

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 ...

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 ...

Preheat oven to 350 degrees. Thoroughly mix together the butter, sugar and egg. Stir in vanilla. Sift flour, nutmeg and salt together. Stir into butter mixture. Chill dough until it can be handled ...

Nutmeg has graced holiday recipes and exotic cuisines for centuries, but this aromatic spice harbors weight loss benefits that have remained largely undiscovered by modern wellness enthusiasts. While ...