entertaining

This jammy cobbler, with a lemony biscuit topper, delivers pie vibes in a fraction of the time. Two caveats: Be sure to let the cherry juices boil before taking the cobbler out of the oven; this ensures a thickened filling. Then, allow to fully cool before serving so the flavours can settle and the filling can set.

Everything you love about classic spinach-artichoke dip—with a little more sweet and heat.

The herby, lemony flavour of za’atar pairs perfectly with the tang of dill pickles and the char of a good flatbread crust in this recipe from cookbook author Christine Flynn. (But no one's telling if you use store-bought pizza dough!)

Use those orchard-fresh gems in this thyme-and caramelized-onion appetizer that wins big at cocktail hour.

This easy focaccia bread, excerpted from Alison Roman's Nothing Fancy, can be made in a few hours—as opposed to overnight.