Recipes with nutmeg
2,649 recipes
Braised Cornish Hens
Cornish hens stuffed with turnip-apple-potato mash, browned in clarified butter, and braised in Calvados and apple juice. An elegant French-inspired dinner with autumn flavors in every bite.
Glen's Ring of Fire Bran Muffins
Spicy bran muffins loaded with Thai chilies, jalapeño, and habanero rings, plus dried fruit, walnuts, and warm spices. Bold breakfast baking for heat seekers.
Kibbee Bissaneeyeh - Lamb with Wheat, Baked with Stuffing
Kibbee bissaneeyeh: Lebanese layered ground lamb and bulgur casserole stuffed with spiced lamb and pine nuts, baked in a diamond-scored pattern until golden.
Grandma's Mince Meat
Old-fashioned mince meat with calf tongue, suet, dried fruit, candied citrus, brandy and whiskey. The traditional pie filling, aged in a crock for at least 7 weeks for deep holiday flavor.
Gefuellte Tauben (Stuffed Pigeons)
Classic German stuffed pigeon with savory breadcrumb filling, bacon, herbs, and pigeon giblets, roasted with turnips until golden and tender.
Pompano Papillote
Pompano en papillote: New Orleans classic of Gulf pompano baked in foil packets over a sherry-spiked béchamel studded with shrimp and crab. Antoine's-style fine dining at home.
Apple Flake Crunch
Sliced apples baked under a crumbly corn flake topping spiked with orange zest, brown sugar, and nutmeg, then drizzled with fresh orange juice.
Banbury Cake
Traditional English Banbury cake made with yeasted dough, currants, and warm spices like nutmeg, cinnamon, cloves, and mace. A rich, buttery spiced cake from Oxfordshire.
Gratin of Turnips & Blue Cheese
Gratin of turnips and blue cheese layers thinly sliced turnips with caramelized onion, anchovy cream, and pungent Roquefort. A bold, French-style vegetable side for dinner parties.
Strawberry Carrot Cake
Carrot cake meets fresh strawberries in this spiced bundt cake loaded with pecans, brown sugar, and warm cinnamon. Finished with a strawberry cream cheese glaze that drips down every ridge.
Peach Melba Pie
Peach Melba pie with fresh peaches and raspberries in a brown sugar filling spiced with cinnamon and nutmeg, baked in a double-crust pastry with an egg wash glaze.
Apple Upside-Down Cake
Spiced apple rings baked in brown sugar and warm spices, then flipped to reveal a glistening caramelized topping on this classic upside-down cake.
Swiss Apple Pie
This scrumptious spicy apple pie is served with a hot brandy
sauce.
Salsa Di Balsamella - Bechamel Cream Sauce
Classic Italian bechamel sauce (Salsa di Balsamella) made with butter, flour, and warm milk, seasoned with nutmeg and cayenne. A smooth, creamy base for lasagna, pasta bakes, and gratins.
Amazing Strawberry Rhubarb Pie
Strawberry rhubarb pie with quick-cooking tapioca for a thick, glossy filling under a buttery lattice crust. Tart and sweet spring fruit pie with a clean slice every time.
Pumpkin Pie in Walnut Crust
Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.
Cornish hens stuffed with turnip-apple-potato mash, browned in clarified butter, and braised in Calvados and apple juice. An elegant French-inspired dinner with autumn flavors in every bite.
Spicy bran muffins loaded with Thai chilies, jalapeño, and habanero rings, plus dried fruit, walnuts, and warm spices. Bold breakfast baking for heat seekers.
Kibbee bissaneeyeh: Lebanese layered ground lamb and bulgur casserole stuffed with spiced lamb and pine nuts, baked in a diamond-scored pattern until golden.
Old-fashioned mince meat with calf tongue, suet, dried fruit, candied citrus, brandy and whiskey. The traditional pie filling, aged in a crock for at least 7 weeks for deep holiday flavor.
Classic German stuffed pigeon with savory breadcrumb filling, bacon, herbs, and pigeon giblets, roasted with turnips until golden and tender.
Pompano en papillote: New Orleans classic of Gulf pompano baked in foil packets over a sherry-spiked béchamel studded with shrimp and crab. Antoine's-style fine dining at home.
Sliced apples baked under a crumbly corn flake topping spiked with orange zest, brown sugar, and nutmeg, then drizzled with fresh orange juice.
Traditional English Banbury cake made with yeasted dough, currants, and warm spices like nutmeg, cinnamon, cloves, and mace. A rich, buttery spiced cake from Oxfordshire.
Gratin of turnips and blue cheese layers thinly sliced turnips with caramelized onion, anchovy cream, and pungent Roquefort. A bold, French-style vegetable side for dinner parties.
Carrot cake meets fresh strawberries in this spiced bundt cake loaded with pecans, brown sugar, and warm cinnamon. Finished with a strawberry cream cheese glaze that drips down every ridge.
Peach Melba pie with fresh peaches and raspberries in a brown sugar filling spiced with cinnamon and nutmeg, baked in a double-crust pastry with an egg wash glaze.
Spiced apple rings baked in brown sugar and warm spices, then flipped to reveal a glistening caramelized topping on this classic upside-down cake.
This scrumptious spicy apple pie is served with a hot brandy sauce.
Classic Italian bechamel sauce (Salsa di Balsamella) made with butter, flour, and warm milk, seasoned with nutmeg and cayenne. A smooth, creamy base for lasagna, pasta bakes, and gratins.
Strawberry rhubarb pie with quick-cooking tapioca for a thick, glossy filling under a buttery lattice crust. Tart and sweet spring fruit pie with a clean slice every time.
Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.
