home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Meatballs in Broth
In Umbria, small meatballs are often served sim...
 
see all
lidia's recipes ›


Lidias In the Kitchen: Toasting Nuts

 
see all lidia's videos ›


see all of lidia's photos ›


Nutmeg
Nutmeg is a tropical spice, not indigenous to Italy, but brought to Italy during the spice trades. It ...
 
see previous tips ›
see next tips ›


Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market" in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th"  in Huntington, NY from 2-4pm for a book...
 
James Beard Awards 2015
Lidia will be" presenting at the 2015 James" Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
January 27, 2015
Nutmeg

Nutmeg is a tropical spice, not indigenous to Italy, but brought to Italy during the spice trades. It is loved now by the Italians and used often in the Italian cuisine, especially in pasta fillings, gnocchi dough, and mashed potatoes. Use a light hand when seasoning with nutmeg. It is a very aromatic spice, and its aroma becomes even more pronounced after cooking. You can buy nutmeg whole or ground. But since you need small amounts at a time, I always recommend buying the whole seed then grating it as needed. Although there are special graters made just for nutmeg, the smallest teeth of a box grater will work fine. Grate only as much as you need at the time, and keep the rest of the nutmeg sealed tightly in plastic wrap in the freezer.