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.).

This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

From Mark Bittman via Tex-Mix

1/4 cup olive oil, plus more for drizzling
2 cups cooked dry or canned chickpeas, as dry as possible
Salt and black pepper
4 ounces Spanish chorizo, finely diced (3 or 4 small links)
1/2 pound leafy spinach, roughly chopped
1/4 cup sherry (or sweet vermouth, or red wine - but not sherry vinegar)

Based on this recipe.

• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1-2 lbs Salmon

Wood chunks (~4) soaked and drained

Combine sugar and salt in bowl. Set salmon on wire rack set in rimmed baking sheet and sprinkle flesh side evenly with sugar mixture. Refrigerate, uncovered, for 1 hour. With paper towels, brush any excess salt and sugar from salmon and blot dry. Return fish on wire rack to refrigerator, uncovered, while preparing grill.

A recipe not yet tried from Cook's Illustrated.

A few years ago when we visited Iceland, we had an amazing langostine stew at Fjörubordid near Reykjavik. It was so good, we detoured to return on our way back through. This recipe (which we haven't made yet) looks close to replicating it.

• 2 lb. shell-on whole langoustines
• 8 tbsp. unsalted butter
• 2 tbsp. olive oil (for stock)
• 2 carrots, minced (for stock)
• 2 stalks celery, minced (for stock)
• 1 large yellow onion, minced (½ for stock)
• 2 tbsp. tomato paste
• 2 tsp. paprika