This woodsy spice from Southeast Asia flavors holiday goodies like pumpkin pie, lattes, cider, and eggnog. But don’t let the season limit you. Use it year-round on poultry, fish, fruits, or veggies like green beans, carrots, and broccoli. It’s good on sweet potato casserole, a baked sweet potato, or roasted butternut squash. And use lemon zest and nutmeg to spice up rice. Or mix blueberries and nutmeg with leftover wild rice for a hearty breakfast.