Coffee

A little bit of clementine peel adds a citrus note to the turkey. The smoky, slightly bitter southern-style gravy is terrific drizzled over the meat or over mashed potatoes. For a pretty garnish, decorate the platter with whole clementines.

Forget milk—stout is the perfect pairing for this cake. Serve glasses of the same brew you used in the cake batter. Take it up a notch by adding a scoop or two of vanilla ice cream to the beer for a grown-up float.

Leftover barbecue sauce can be brushed over pork ribs during the last few minutes of grilling or combined with ground turkey for burgers.

Children of all ages will adore these homemade frozen treats. My recipe for Yummy Chocolate Cookies pairs perfectly with a variety of ice cream flavors. So you can be as creative as you want in choosing a filling—or two!

Almost every ingredient in this delicious chocolate cake is a pantry staple, making this a time-saving, budget-friendly dessert that still feeds a crowd. Plus, it keeps well, so even if you do have leftovers, you can enjoy the cake all week.

I love using this as a frosting or a filling because it is light and creamy, and less sweet than the Classic Americana Icing. It tastes just like whipped cream. Editor's note: This recipe is used as the filling for Sarah Magid's Goldies , an organic take on Twinkies.

Goldies, my organic twist on a Twinkie, have become one of my most notorious treats. I like to bake these with an easy chocolate cake (which just happens to be vegan) as a base, as it's the perfect partner to the sweet, creamy filling and dark, almost Bittersweet Chocolate Ganache . For a chic finish, I brush them with gold metallic dust. To give the Goldies their unique look, you will need specialty baking pans. These pans are commonly sold as éclair pans, but since éclairs went out of style two decades ago, you may have better luck ordering them (and the wrappers if you want) online through cooking-supply stores such as kitchenkrafts.com, sugarcraft.com, or cakedeco.com.

Freshly ground coffee adds a depth to the spice rub and brings out the flavor of the meat. Be sure to keep the rub recipe handy. The spice rub would also be great on steaks and chicken.

The white chocolate ganache mimics the steamed-milk foam on the top of a cappuccino. A dusting of cinnamon completes the homage.

The custard in this clever dessert tastes just like a rich caramel cappuccino.

You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream Icing. Or bake it in a tube pan and top it with any icing or just a light sifting of cocoa or confectioners' sugar (like snow on mountaintops!).

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread—a plus if you're making a many-layered cake like the one in the preceding recipe. The base for this buttercream yields two different-flavored frostings: espresso coffee and bittersweet-chocolate mocha.

Don't let a cloudless sky stop you from enjoying a white Christmas. Create your own by whirring hot milk in a blender until it's as light as freshly fallen snow. The creamy froth blankets strong, dark coffee for a special morning brew.

What better way to celebrate the holidays than with something fabulous? In this elegant European-style cake, thin layers of different flavors come together in each bite. Fine-textured spongecake, soaked in espresso syrup, plays off of crisp hazelnut meringue, while the coffee and mocha buttercreams intensify the richness of a collapsed chocolate soufflé. The faint, bitter edge of dark coffee essentially saves this dessert from itself.

This deep, rich cake gets extra flavor from bittersweet chocolate, coffee, and crystallized ginger.

These gorgeous, grown-up treats feature crunchy almond cookies, icy coffee granita, and creamy orange ice cream. Amaretti cookies vary in size—you'll need eight to twelve cookies for the parfaits.

These cookies should set for a while before serving. The fillings help soften the meringue—and your patience will be rewarded with a wonderfully chewy texture.

In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.