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 ...

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 ...

Easy does it. A light hand is vital when you’re cooking with nutmeg. Nutmeg is usually a supporting character that makes the lead actor look good; it is the makeup rather than the face. It has such a ...

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 ...

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 ...

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 ...

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 ...