My herb and spice knowledge is limited. The bottle of Italian Spices goes in just about every dish if you want it to have an Italian flair, cinnamon sprinkled over the stove coils freshens the house and makes it smell like Christmas in the middle of Summer. Nutmeg, however, was reserved for Oatmeal cookies and for evenings when we had rice, cinnamon, nutmeg and milk for dinner. Little did I know the hidden gem that Nutmeg is. I first learned of its diversity when Martha (Stewart) said to put a pinch in the bechamel sauce for her famous (and use every pot and pan in the kitchen) mac and cheese recipe. So, for fun, I sprinkled just a gentle shake into the bread pan and the whole flavor and aroma of the bread changed. Try it one time. Be careful though, too much can make it taste too festive, where just a pinch gives the bead depth and a subtlety that will confound the whole family.
