Ingredient

Nutmeg Recipes

32 recipes with nutmeg for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

32 recipes

Zucchini Bread with zucchini, wheat flour and walnuts — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Zucchini Bread

Zucchini bread is an American quick bread: a sweet loaf made with grated zucchini, oil, eggs and cinnamon, leavened with baking soda and baking powder rather than yeast. It's what home bakers do with a summer glut of zucchini — the zucchini brings almost no flavor of its own, just water, which keeps the crumb damp and tender for days. Sliced thick and eaten with butter or plain with coffee, it sits somewhere between a cake and a bread and refuses to choose. The loaf has to cool completely before slicing, so bake it well ahead.

80 min430 kcal10 serves

🌿Vegetarian

Croquetas de Jamón with jamón serrano, whole milk and unsalted butter — Spain recipe

🇪🇸SpainMedium

Appetizers and Sandwiches

Croquetas de Jamón

Spanish ham croquetas are made from a thick bechamel enriched with finely diced jamón serrano, chilled until it can be shaped, then breaded and deep-fried. Unlike the French croquette, which is built on potato, the Spanish version has no starch filler at all: the interior is meant to be liquid at eating temperature and held together only by the crust. The dish came out of home kitchens as a way to use the last shreds of ham from the bone, and it survives in almost every bar in Spain as the standard measure of a kitchen. The two things that decide the result are the flour-to-milk ratio and how long the flour is cooked before the milk goes in. Active work is about an hour, but the dough must chill for several hours before shaping.

60 min430 kcal4 serves

Sweet Potato Casserole with Pecan Streusel with sweet potatoes, pecans and eggs — USA recipe

🇺🇸USAAdvanced

Vegetable and Mushroom Dishes

Sweet Potato Casserole with Pecan Streusel

This sweet potato casserole has a soft, custardy center under a crisp pecan streusel. Roasting the potatoes instead of boiling them keeps the filling concentrated rather than watery, while modest sugar leaves room for their own caramel flavor. It belongs beside a holiday roast, but it is balanced enough to eat as a vegetable side rather than dessert.

110 min515 kcal8 serves

🌿Vegetarian

Broccoli Cheddar Soup with broccoli, sharp cheddar cheese and carrot — USA recipe

🇺🇸USAMedium

Soups

Broccoli Cheddar Soup

The American diner classic: broccoli and carrot simmered in a milk-and-stock base thickened with a butter roux, then finished off the heat with sharp cheddar melted in a handful at a time. Creamy, comforting, and better than the bread-bowl version at the chain that made it famous — as long as you keep the cheese from splitting.

40 min420 kcal4 serves

🌿Vegetarian

Käsespätzle with flour, eggs and Emmental cheese — Germany recipe

🇩🇪GermanyMedium

Cereal and Pasta Dishes

Käsespätzle

Swabia's answer to macaroni cheese: fresh egg noodles layered hot with two kinds of grated cheese and buried under slowly caramelised onions. There is no sauce and no oven required — the cheese melts on the residual heat of the noodles, which is exactly why the layering has to happen fast.

50 min680 kcal4 serves

🌿Vegetarian

Flammkuchen (German Tarte Flambée) with flour, sour cream and onion — Germany recipe

🇩🇪GermanyMedium

Flour and Confectionery Products

Flammkuchen (German Tarte Flambée)

Flammkuchen, tarte flambée in French, is a paper-thin flatbread of flour, water and oil, spread with soured cream and scattered with raw onion rings and cubes of smoked pork belly. It comes from Alsace, and Baden and the Palatinate on the German bank of the Rhine pour it at their September wine festivals with equal conviction that it belongs to them. There is no yeast in the dough, so it bakes into a cracker rather than a pizza base: ten to twelve minutes at 250°C on a sheet that has been heating along with the oven. The half hour the dough spends resting before it is rolled is the only slow part of the evening.

40 min610 kcal4 serves

Kürbissuppe (German Pumpkin Soup) with pumpkin, onion and garlic — Germany recipe

🇩🇪GermanyMedium

Soups

Kürbissuppe (German Pumpkin Soup)

Kürbissuppe is the pumpkin soup Germans cook from late September through November, built on Hokkaido squash, onion, ginger and a little cream. The Hokkaido goes into the pot unpeeled: its skin is thin, cooks away completely in twenty minutes and carries a good share of the colour and of the chestnut taste that separates this from a soup made with peeled butternut. The cubes are browned in butter first, otherwise the sweetness has nothing underneath it. It gets finished at the table with toasted seeds and a spoonful of dark green pumpkin seed oil.

40 min340 kcal4 serves

🌿Vegetarian🌾Gluten-free

Kartoffelsuppe (German Potato Soup) with potato, leek and carrot — Germany recipe

🇩🇪GermanyAdvanced

Soups

Kartoffelsuppe (German Potato Soup)

Kartoffelsuppe is the everyday German potato soup: floury potatoes cooked down with Suppengrün, the standard bundle of carrot, celery root, leek and parsley sold in every German supermarket, and seasoned with marjoram rather than thyme. Sliced Bockwurst or Wiener sausages go in at the end. The potatoes do the thickening themselves, so there is no flour and no roux; mashing a third of them against the pot gives a body that flour would only make pasty. Thuringia blends the whole pot smooth, Saxony leaves the cubes whole, and this version sits between the two.

50 min520 kcal4 serves

🌾Gluten-free

Ingredients

Goes well with

Other ingredients that appear most often alongside nutmeg across the archive. Pick one to drill deeper.

eggs onion carrot cinnamon whole milk heavy cream unsalted butter potato ground beef bacon garlic sweet potatoes