Nutmeg

Malted milk powder adds toasty, caramel-like undertones to this warming winter drink. Splurge on a good vanilla, since its the primary flavoring here.

This bean pie, which relies largely on pantry ingredients, has a lovely custard filling consisting of drained canned navy beans that are processed until smooth.

Akin to potato gratin, in this French dish, the potatoes are par-cooked in cream, then layered with nutty Gruyère cheese.

Cook your pasta, build your sauce, and bake your mac all in one pot.

Ever wondered what is in pumpkin pie spice? Spoiler: You’ve probably got all the ingredients in your cupboard.

This no-bake stovetop apple crisp is perfect for fall cravings when the weather is still warm.

Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.

This Alpine potato-and-bacon casserole is gloriously gooey thanks to the slices of soft cheese nestled on top before baking.

No Indian pantry is complete without a batch of homemade garam masala. This fragrant version combines mainstays like cinnamon, cardamom, and nutmeg with rosebuds, cumin, bay leaves, and more.

Also known as the hummingbird cake, this sweet and spiced cake originated in Jamaica.

As the name suggests, West Africa’s most popular form of fried dough is essentially a delectable fried pillow of airy dough.

This fresh, tangy, tropical-style cocktail plays up the rich rum finish in Angel’s Envy Rye, without overpowering the whiskey’s spice.

Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.

Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming from the oven, I feel warm and comforted, and you will, too.

The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.

When I was a kid growing up in the Midwest, my friends and I would always pick up big packages of bratwurst to grill while watching sporting events. I wanted to re-create the sausage of my youth, and I think these bratwurst come pretty close. This is a simple, classic sausage; serve it on a crunchy roll with mustard and sauerkraut.