Freshly ground nutmeg is a delicious addition to many types of dishes (and even beverages).

Rather than buying ground nutmeg, I prefer to freshly grind nutmeg nuts, using a box grater or similar. When grinding nutmeg yourself, it will be coarser than the finely ground nutmeg you can buy in the supermarket. That means you will have to use larger amounts in your recipes (explained here). 

Nutmeg is the seed of an evergreen tree of the genus Myristica. This tree, usually cultivated, actually provides two kind of spice: the aforementioned nutmeg as well as mace, which is essentially the covering material of the seed.

Nutmeg is a good companion to many vegetables, such as cauliflower or Brussel sprouts. And indeed, nutmeg goes with both sweet and savory dishes. Nutmeg is one of the possible ingredients of the Garam Marsala spice mix.

I like to use quite a bit of nutmeg in the fillings of vegetable quiches; it works really well in the combination with eggs and mild cheeses.

And nutmeg in beverages? 

As a student, I lived on a budget and could not afford good quality drip coffee. Adding some ground nutmeg to the ground coffee (and maybe some ground clove as well) worked miracles. And I use nutmeg to spice up Glühwein together with cloves and cinnamon. 

Nutmeg is mentioned in these recipes and articles: