2,662 nutmeg recipes

Pumpkin chiffon pie in a baked meringue shell with whipped cream, toasted almonds, and warm spices. Light and airy, set with gelatin and chilled until firm.

Spiced pepper cake with pumpkin, prunes, crystallized ginger, and walnuts. Black pepper adds a warm, unexpected bite to this deeply flavored autumn loaf cake.

Cinnamon apple bundt cake made with whole wheat flour, fresh apple slices, walnuts, and apple juice. A lighter oil-based cake dusted with powdered sugar, best served warm.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

Whole wheat cookies with bran flakes, chocolate chips, almonds, raisins, honey, and orange zest. A hearty drop cookie loaded with fiber and flavor.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

English cheese pie with sieved cottage cheese, cream sherry, rosewater, and currants in a from-scratch butter pastry crust. A fragrant Tudor-era custard dessert.

Medieval-style meat cakes with pork shoulder, dates, raisins, pistachios, and saffron baked into a buttery pastry shell. Ancient sweet-savory tart that blends pork with dried fruits and warm spices.

Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.

Pineapple carrot coffee ring with whole wheat flour, bran, sunflower seeds, raisins, and crushed pineapple bound by yeast and honey. A hearty, nutritious ring loaf for breakfast or brunch.

Eggplant au gratin with sauteed mushrooms in a creamy bechamel sauce, topped with Parmesan bread crumbs and broiled golden. A rich French-style vegetable casserole.

Cannelloni stuffed with chicken, spinach, ricotta, and toasted almonds, blanketed in a Swiss cheese cream sauce and baked until bubbly. A showstopper for Sunday dinner or date night.

Cossack beef roast marinated 24 hours in vinegar and spices, then slow-roasted with apple cider, raisins, cabbage, turnips, and carrots. A hearty Eastern European pot roast.

Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.

Low-fat marbled pumpkin cheesecake swirls spiced pumpkin into a creamy vanilla filling over a gingersnap crust. Pureed cottage cheese keeps it light while a water bath gives a silky, crack-free top.

Penne with pumpkin cream sauce, red bell pepper, and fresh nutmeg finished with Parmesan. A cozy fall pasta for two that uses canned pumpkin puree for a silky, savory sauce in under 35 minutes.