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Gluten-Free Cinnamon Cake with Pear Topping October, 2006 Serves 12 / This rich-tasting cake makes a scrumptious

Tea Marinade October, 2006 Makes about 1 1/2 cups / Preparation tips: Toss this tasty mix with cooked grains and

Tea Marinade October, 2006 Makes about 1 1/2 cups / Preparation tips: Toss this tasty mix with cooked grains and

Lemon-Blueberry Buttermilk Tea Bread October, 2006 Serves 12-14 / Serving tip: Accompany with an herbal tea for a

Fresh Spinach-Artichoke Baked Dip October, 2006 Makes about 3 cups / For added decadence, sprinkle another 1/2 cup

This is so flavorful, your guests will never know they’re eating soy sausage instead of the real deal!

Coconut Scallops with Carnival Squash October, 2006 Serves 4 1 pound bay scallops 1 cup light coconut milk 1/4 teaspoon

Ah, October Between the rush of back-to-school season and the imminent holidays, it’s as close as we’ll get to a lull.

These jazzy-looking winter squash sport mottled and striped rinds of green and gold. Use when you want a showy