This peanut butter frosting is light and fluffy — the perfect topping for brownies, chocolate cake, and cupcakes. Sweet but not too sweet; peanut buttery but not greasy. This creamy frosting tastes wonderful and won't overpower your chocolate treats!

Jumbo pasta shells are filled with a savory blend of ground pork, creamy ricotta cheese, and herbs, then baked in a rich tomato sauce until bubbling and golden. A comforting, flavorful Italian-inspired dish perfect for family dinners.

Classic lemon curd that's wonderfully tart, sweet, and smooth. Delicious spread on scones or used to fill cakes, cupcakes, tarts, and more!

This sugar cookie icing dries hard and shiny and the colors stay bright. Choose as many different colorings as you desire to make beautiful decorations on your cookies. This recipe makes enough icing to decorate a dozen sugar cookies.

A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' riff on mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.

Pouring the batter into a hot skillet ensures a perfectly cooked, dark golden–bottomed crust with a fluffy, golden interior. To check for doneness, rely on the visual cues for browning—a cake tester will come out clean before the cake is cooked through.

This cream cheese frosting is made with butter, cream cheese, vanilla, and confectioners' sugar for a rich and smooth topping on cakes.

At Convivial in Washington, D.C., Cedric Maupillier's foot-long quiche takes this breakfast classic to the next level. This version, prepared in a rimmed baking sheet, makes plenty for the whole family.

After failing to find the perfect recipe for buttercream frosting, I found one that worked for me and then added my own two cents.

We use molasses-steeped strawberries to make a breakfast that's balanced with sour, sweet, and bitter flavors.

This whipped cream recipe shows you how to make sweetened whipped cream that holds its shape. For best results make sure the whisk and bowl are ice cold.

For Jing Gao, owner of the cult Sichuan food company Fly by Jing, making these fresh hand-pulled noodles, doused in garlic, ginger, chile, and cumin, is as natural as breathing. A final pour of sizzling-hot oil is all you need to bloom the flavor of the seasonings. Watch Jing make this dish (and more!) in her episode of Chefs at Home.