October 2019 Issue

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Cast-Iron Skillet Pizza with Zucchini "Pepperoni"

"I love my pizza stone, but I have to say I've become increasingly obsessed with making cast-iron skillet pizzas. They're fast, easy, and amazingly forgiving. The trick? Starting the pizza in a preheated skillet on the stovetop, then baking it in a superhot oven." —Rachael Ray

Double Coconut Cake

Cookbook author Odette Williams serves this cake for breakfast, and her family loves it.

Ratatouille Biscuits

Filled with tomatoes, zucchini, basil, and thyme and topped with pesto butter, these biscuits taste like they're fresh from the garden.
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More October 2019 Issue


"Bloody" Bark

It's ~scary~ simple.