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From Serious Eats

Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'

Pasta w/tomato sauce & fresh herbs.
Chickpeas w/whatever's around...sometimes even in the tomato sauce.
Things in cans combined with things that are fresh.

From A Hamburger Today

Good Dog's Cheese-Stuffed Burger in Philadelphia

The Good Dog burger is on point. It's one of my favorites in the city. Must have been an off day. If you like your blue cheese on top, try the South St. Burger at Grace Tavern.

From Recipes

Biscuit Basics

I don't think you can make them to the point of the putting them into the pan, because the baking powder/soda reacts as soon as the liquid is added. By the time you got them in the oven the next day, there wouldn't be any more lifting power. (I'm not entirely sure here...but it sounds right.)

You could make the dry and wet, keep them aside, and then do the 5 minutes of pre-oven dough work.

Then again, making biscuits takes about 10 minutes total anyways, so you wouldn't really be saving that much time.

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From Serious Eats

Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'

Pasta w/tomato sauce & fresh herbs.
Chickpeas w/whatever's around...sometimes even in the tomato sauce.
Things in cans combined with things that are fresh.

From A Hamburger Today

Good Dog's Cheese-Stuffed Burger in Philadelphia

The Good Dog burger is on point. It's one of my favorites in the city. Must have been an off day. If you like your blue cheese on top, try the South St. Burger at Grace Tavern.

From Recipes

Biscuit Basics

I don't think you can make them to the point of the putting them into the pan, because the baking powder/soda reacts as soon as the liquid is added. By the time you got them in the oven the next day, there wouldn't be any more lifting power. (I'm not entirely sure here...but it sounds right.)

You could make the dry and wet, keep them aside, and then do the 5 minutes of pre-oven dough work.

Then again, making biscuits takes about 10 minutes total anyways, so you wouldn't really be saving that much time.

From Serious Eats

Cook the Book: Vegetarian Suppers

I make a variation on Pasta and chickpeas about once a week. This one looks great. I'd substitute the gross and slimy chickpea water for some vegetable broth though.

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