Editor's Picks

Full of Filipino flavours—sweet, salty, sour and ridiculously delicious—these buffet-style, communal feasts take grilling to a whole new level.

When chef Suzanne Barr opened her first restaurant in Toronto, Saturday Dinette, she served up cornbread nightly to her guests, crisping slices of it on the flat top and serving it with floral butter. Here, she's updated that recipe with the addition of puréed beets, creating a psychedelic moment with the bright red swirls.

Chef Suzanne Barr reimagined sweet and earthy grater cake with dragon fruit, which offers a rich violet colour and naturally sweet flavour. 

Recipe developer Haley Polinsky grew up on a honey farm in Theodore, Sask., and always looked forward to coming home from school to find this classic prairie treat waiting for her. This is her mom's recipe, with a chocolate drizzle for extra indulgence.

This juicy pie is a summertime staple for a reason. A mix of lard and butter help give this classic peach pie its flaky texture, but you can use any dough recipe you want.