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Add truffles, olive paste or balsamic vinegar, and stir lightly to combine but not blend thoroughly.
5 Add the dry ingredients to the wet ingredients and stir lightly until just combined.
Rip up the basil leaves and add to the fish, stir lightly and serve.
3 Add the dry ingredients to the tea mixture and stir lightly until combined.
2. In a large, nonreactive bowl, add the pineapple, jalapeño, ginger, oil, fish sauce and lime juice and stir lightly.
There will be seeds, so sift the powder through a fine-mesh sieve into the cookie crumbs, and stir lightly to combine.
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Stir until lightly browned on edges.
Add the pine nuts and stir until lightly colored.
When oil is hot, add garlic and stir until lightly brown.
Stir it lightly into the vegetable mixture.
Let it sit for a couple minutes, then stir it lightly.
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CEO of Professional Science Editing for Scientists @ prosciediting.com