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 ...

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 ...

I don’t know about you, but I can’t believe we’ve already reached the last week of January. It seems like just yesterday we were plowing through the holidays and, well, this week some of us are still ...

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 ...

In a small mixing bowl, combine butter, cinnamon and nutmeg. Using a hand mixer fitted with 2 beaters, whip butter until it becomes light and fluffy – about 1-2 minutes. Note: Omit bourbon if kids are ...

“Not everyone drinks,” says Torrence Swain, head bartender at Washington, D.C.’s Bourbon Steak restaurant. “And everyone should have something special.” His Poinsettia mocktail, which is served in a ...

Nutmeg: you've probably cooked with this warm, sweet, and cozy spice before when making a béchamel sauce or a batch of eggnog without giving it a second thought. A readily available and affordable ...