Ok kids, this modest little gem is a secret to many a fine dish.  I remember my Dutch grandmother using nutmeg in her apple pies along with fresh cinnamon.  While working in my parents food business I was taught to use it in quiche.  When I had my own restaurant and cook shop, one of my chefs got me using it in many forms of baked goods, as well as broccoli, brussel sprouts, and the all important eggnog at Christmas.  It is a game changer in homemade pumpkin pie and I use it grated over spaghetti squash with garlic, salt, pepper and olive oil.


When given the opportunity, don’t negate the power of this spice….and for Pete’s sake, use fresh!  Just say’n.