Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.

Makes 2 12" round pizzas.

This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

Dough

make about 2 1/2 hours before serving

• 1 package active dry yeast (2.25 tsp)
• About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
• 1 tsp salt
• 1 1/2 c. water

In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).

Audrey's family's stuffed mushrooms. A vegetarian (but not vegan) treat. Always a hit at parties and holiday meals.

Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

Adapted from The Bitten Word, adapted from Food & Wine.  We didn't have any Harissa handy, so we improvised.  This salad provides a great, bright and spicy contrast to a tagine dish.

For the salad

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