Dairy

I insisted that the theme of my coming-of-age party be mocktails and canapes because I wanted to be grown up, and had often seen my mum eat canapes at parties. My Rose Beef Bites are delicate and also delicious, with beef and horseradish being lifelong friends. Spending a tiny amount of time to be sure the beef looks pretty makes these canapés stunning to behold. Assemble the beef before the party, so then it's only a matter of spread, drop, serve, and smile!

A lean ground beef works best for this recipe, inspired by my friend and cookbook author Rebecca Lang. If the small balls of fresh mozzarella are unavailable, sprinkle the layer with shredded mozzarella.

We tried all kinds of gingersnaps to make this easy crust. Our favorite? Anna's Ginger Thins.

Take cornbread up a notch with this sweet-and-savory version studded with sautéed, thyme-scented apples.

Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.

The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply.

This Mexican-inspired torta is stuffed with turkey, lime, cilantro, and pickled red onion.

Adding sour cream to the dough imparts richness and a bit of tang, and doesn't thin it out too much.

This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.

The key to gratins is having all the ingredients—whether they're basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

Transform leftover turkey into the ultimate grilled cheese.

Choose dried chiles that are fairly flexible, a sign they're not too old.

Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape.

Are you in love with a hard-core carnivore who simply won't touch the green stuff? Well, here's the perfect way to get your sweetie to eat less meaty. He'll never notice the veggies in this beef lover's delight. He probably also won't notice that the meat in his taco contains zinc, niacin, and vitamin B12, essential vitamins and minerals for robust health. Shh… it'll be our little secret.

Spruce up your fruit spread by adding this flavorful dip from CARNATION BREAKFAST ESSENTIALS®. Try this Vanilla-Cinnamon Fruit Dip recipe today!

Jason Vincent, executive chef of Chicago's Nightwood, shared this recipe exclusively with Epicurious. His creative take on Thanksgiving leftovers does require some extra prep on Turkey Day—you need to add the enchilada sauce ingredients to the bottom of the turkey's roasting pan—but it's a technique Vincent has perfected over the years and will save you tons of time and effort in the end. "The sauce kind of makes itself," says Vincent. You can also make this recipe with a roast chicken, but be sure to soak the dried chiles—cover them in boiling water and let sit until softened, 25 to 30 minutes—before adding them to the sauce mixture. Also, have 2 cups of chicken stock or low-sodium chicken broth ready, and add it to the roasting pan if the bottom gets too dry. For more on Vincent, plus four more chefs' recipes for transforming your Thanksgiving extras, see The Five Best Leftover Turkey Recipes.

We admit that we have had cake for breakfast before. Who hasn't? But how about breakfast for dessert? This recipe came about when we accidentally made too much pancake batter on Sunday morning. It's our take on a thousand-layer cake. The pancakes can be made up to a day ahead and refrigerated. The cake can be assembled up to 2 hours ahead. Not feeling like dessert? Prepare the pancakes using only 2 tablespoons of sugar and have them for breakfast.

Why not make cinnamon buns into a coffee cake that can be pulled apart when ready to serve. It's a dessert that is just meant to make it to the breakfast table the next morning (if there's any left).

The first cupcake Matt ever added to the Robicelli's repertoire was "The CPB": chocolate cake and peanut butter buttercream topped with roasted peanuts and rich chocolate ganache. Sounds awesome, right? Of course it's awesome—how the hell can you screw something like that up? Of course, we eventually tired of awesome and needed to go past that to "mind blowing." So we decided to roll the entire damn thing in crushed-up pretzels and pour more chocolate over the top. You're welcome.