To jazz up a spice rub, add ground coffee. For an especially good combination, mix together ground espresso or other coffee, paprika, chili powder (or pure ancho chile powder), cumin, salt, and freshly ground black pepper. Add a touch of sugar to balance the bitterness of the coffee. This spice rub is especially good with grilled beef and pork.

For onion soup with that je ne sais quois, stir in 1/4 tsp. instant espresso powder per 1 C. broth.

To supercharge bottled barbecue sauce, stir in a few tsp. strong-brewed coffee or espresso.

To create a mocha flavor in chocolate desserts, dissolve 1 to 2 tsp. instant espresso powder in 1 to 2 tsp. hot water (or other warm liquid from your recipe). Add to the ingredients for an 8-inch square pan of brownies. Try it in other chocolates desserts, too, like chocolate pudding, fondue, mousses, and chocolate sauce.

To perk up the taste of a spicy gelatin dessert, dissolve the gelatin in brewed coffee instead of in water.

For a blast of flavor in homemade biscotti, add freshly ground coffee to the batter.

For a simple glaze for C.cakes or muffins, mix together strong-brewed coffee and enough confectioners’ sugar to make the mixture spreadable.

To make ham steak with red-eye gravy, stir 1 C. brewed coffee into the skillet used to fry the ham, scraping the pan bottom to loosen any browned bits. Stir in 1/2 C. heavy cream or half-and-half and simmer over medium-low heat until the gravy thickens up a bit, 8 to 10 minutes. Season with salt and freshly ground black pepper, then pour over the ham steak.

To make a novel marinade for turkey, improvise a combination of brewed coffee, cider vinegar, garlic, Worcestershire sauce, freshly ground black pepper, sugar, and ground cinnamon. Use to marinate boneless, skinless turkey breast before grilling or broiling.