A tender three-layer coconut cake with a coconut milk soak, whipped coconut frosting and toasted coconut.

A soft, warmly spiced brown butter cake with crisp coconut meringue, layered with vanilla cream and sticky bourbon bananas, finished with salted bourbon caramel.

Crisp-edged charred beef and lamb over cold minted cucumber yogurt with toasted walnuts, golden raisins, pomegranate molasses and warm homemade pita.

Big brown butter chocolate chip cookies with toasted milk powder, Ghirardelli semisweet chocolate, Heath toffee bits and flaky sea salt, shaped tall for thick, soft centers.

A deep, gently warm beef chili with toasted ancho, guajillo and pasilla chiles, slow-cooked in the oven, with crisp cast iron buttermilk cornbread alongside.

This New York style pizza dough recipe delivers an authentic thin crust with the perfect chewy bite. Cold-fermented for 1-3 days and baked at high heat, this easy homemade dough rivals your favorite NYC pizzeria. Step-by-step instructions from Chef Jon Ashton.

It comes to the table with a quiet confidence, the crust bronzed and fragile, the centre breathing out a slow curl of steam when cut. Crisp pastry giving way to a creamy filling of chicken, leek, and thyme.

It rises like a quiet surprise. Edges curling, lifting, turning the colour of toasted butter and warm honey. The centre is soft, almost custard-like, while the rim shatters gently. A Dutch baby — one part pancake, one part theatre.

They rise quietly, then suddenly with quiet pride, their tops turning deep gold, their sides crisp and hollow. A simple batter — milk, eggs, flour — elevated with Gruyère and Dijon. Light as air, crisp outside, custardy within.