My Christmas fantasy always involves dispensing with gifts, stopping the music and replanting all those doomed trees. But there’s no way I would pass up baking cookies with ginger, doctoring eggnog ...

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 ...

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 ...

Often I get fixated on an ingredient. Whether it’s a herb, grain or spice, I try to honor something that existed long before I did by making it the focus of a new recipe. This time, it was nutmeg, a ...

Warm cream over the stovetop until is around 105-115°, do not let it go above 115°. If it does, allow it to cool to that temperature before adding yeast. Proof the yeast in 1/4 cup of tap water ...

Many Wallace Sullivan contributed this recipe to a 1978 cookbook published by the Junior League of San Antonio, and it’s every bit as delicious 40 years later. Instructions: Cream butter and sugar ...

1 cup (2 sticks) butter, softened 2 teaspoons vanilla 3/4 cup granulated sugar 1 egg 3 cups all-purpose flour 1 1/2 teaspoons nutmeg 1/4 teaspoon salt — FROSTING — 1/3 cup butter, softened 2 cups ...

Serves 4 and multiplies easily. This dish reheats nicely; do it up to a day in advance. A hint: Cut the rutabaga smaller than the turnips; it can take longer to cook, so going with smaller pieces ...

Nutmeg conjures up images of pumpkin pie and sweater-weather coziness. But this warm, earthy spice is actually much more versatile than you might imagine, and shouldn’t be relegated only to autumn ...