As with the rest of the menu at the Sweet Life Café in Oak Bluffs, the dessert offerings change from time to time, but this rich, lavender-scented custard with a bronzed, crackly top is a mainstay.

Setzu Zeender

This egg salad is a lunch staple for them, and one that they serve at Cutty’s, their recently opened sandwich café in Brookline.

This is one of many egg specials that chef/owner Gina Stanley serves at the ArtCliff Diner in Vineyard Haven.

Gina Stanley

Debbie Magnuson of Tiasquin Orchard in West Tisbury shares this recipe for one of her favorite fall treats.

Debbie Magnuson

There’s a lovely balance in this autumn side dish between the sweet pears and the, well, not-so-sweet turnips, and between the floral honey and the piney rosemary.

Susie Middleton

One thing you should know: Sweet potato oven fries, though they’re addictive and delicious, do not get crispy.

Susie Middleton

Apples and celery root make great partners in this soup, which gets finished with a delicious apple cider reduction.

Catherine Walthers

Rachel Vaughn, a private chef who works on Martha’s Vineyard and in Bozeman, Montana, started making these rustic fruit crostatas years ago.

Rachel Vaughn

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