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Roll the tortillas and place them, seam sides down, in the baking dish.
Transfer the dough rings to a wire rack, bottom (flatter) sides down, to drain.
Place them, buttered sides down, in the pan; toast them for a few minutes, until golden.
3. Place the potatoes, cut sides down, in a large frying pan with a thick layer of olive oil.
The arms occasionally changed position — out to the sides, down by the body, in semaphore shapes — but the dancers' faces remained justifiably concentrated.
Spread the buns open and place them buttered sides down in a nonstick skillet; toast over medium-low heat until golden.
Cut them into chunks and place them, skinned sides down, on top of the sauce in the pan, then transfer to the oven.
The arms occasionally changed position out to the sides, down by the body, in semaphore shapes but the dancers' faces remained justifiably concentrated.
Flip the cappelletto around and gently fold the sides down, so that it resembles a little hat. 3 For the broth: boil a capon.
(You don't have to seal the top and bottom ends). Slice the flat log into 5 equal pieces, then place them seam sides down on the baking sheets, spacing the bars 1/2 inch apart.
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Arrange the wedges, skin-sides down, on the prepared baking tray, then sprinkle liberally with the cumin seeds, ensuring some seeds land on the exposed flesh of the wedges.
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CEO of Professional Science Editing for Scientists @ prosciediting.com