2,662 nutmeg recipes

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.

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If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.

Microwave cheese fondue with Swiss cheese, white wine, and a splash of kirsch. Ready in 15 minutes for easy entertaining with crusty French bread cubes.

A spiced carrot cake made ultra-moist with applesauce, packed with shredded carrots, golden raisins, and walnuts. Bake it in a tube pan or 9x13 for a crowd-pleasing cake that keeps for days.

Moist, spiced zucchini bread with cinnamon, cloves, and pecans baked right inside canning jars for easy gifting and long shelf life. Seal them while hot and they'll keep for weeks. The ultimate homemade food gift.

Sharp cheddar, butter-glazed apples with brown sugar and warm spices, plus breakfast sausage on a crispy pizza crust. Vermont breakfast pizza is brunch at its most indulgent.

Old-fashioned cold water cake with muscat raisins, warm spices, and no eggs or butter. A Depression-era boiled raisin cake that bakes up dense, spiced, and deeply satisfying.

Make your own rich apple pie with this easy to follow recipe that will find its place in your cookbook!

A delicious drink made with cranberry juice and red wine that's sure to warm you up!

Don't bother reaching for the tea bags, enjoy this great holiday drink on a cold winter day.

A succulent chicken dish where the chicken breasts are stuffed with spinach and ricotta cheese.

Savory winter squash tart with roasted squash, buttery leeks, Gruyere, and creme fraiche in a flaky pastry shell. A rustic, elegant main dish for fall and winter entertaining.

The legendary world's largest apple pie recipe: 320 bushels of apples, 1400 pounds of sugar, and 352 pounds of flour baked in an 18-foot cinder block oven. Feeds 15,000 hungry folks!

Chilled peach soup with white wine, orange liqueur, maple syrup, and whipped cream. A silky, boozy fruit soup that works as an elegant summer dessert or first course.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.