Thin-Crust, Whole-Wheat Pizza with garlic oil, three cheeses and basil (p24 Cook's Illustrated May & June 2013) (Modified)

So like the other pizza from them, I'm not so good with the pizza stone, and because I'm unwilling to sacrifice stones to practice, I combine them and have a pan pizza to some extent.  ​On that note the amount of garlic oil was a bit to much for what the pizza turned out to be.  But I do think that this crust could handle the normal thickened sauce that I make for their non-whole-wheat crust.  I guess we'll have to find out.

Cuban-Style Picadillo (p19 Cook's Illustrated May & June 2013)

Delayed, made Sloppy Sammys instead.​  Joseph came over, ate dinner, made cookies, then didn't leave any cookies behind...  Just saying.

Spiced Chicken Dosa (p96 Food & Wine May 2013)

I didn't use near as much zucchini as the recipe called for, ​(1 / 3) but even so it turned out pretty good and was quick enough for a busy night.

Adobo Chicken with Bacon and Bay Leaves (p90 Food & Wine May 2013) with Ginger Rice (p92 Food & Wine May 2013)​​

​So I had to cut the recipe because I didn't have a big enough pan to address all the pieces of chicken.  The combination of both the ginger in the rice and the adobo chicken made for a great meal.  It wasn't quick, but it was very good.