This savory fall toast makes a simple vegetarian supper.

A buttery crust, a tangy cranberry layer, a smattering of almonds, chocolate chips, and a crumb topping: what's not to like?

Cooking the compote in the oven, rather than the stovetop, keeps some of the cranberries whole.

All the goodies, plus Double Lemon Tahini Dressing, turn this salad into a hearty supper.

This master recipe for a freeform tart combines a delicious pastry crust with your choice of fruit or savory fillings.

Cranberries may well be the most traditional of North American foods, but that needn’t mean they can be served only on Thanksgiving.

Walnut streusel with a shortbread crust borrowed from the Honey Pie recipe in The Beetlebung Farm Cookbook.

This fall-fruit and vegetable combination is a lovely filling for a savory Rustic Tart.