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Toss with a knob of butter.
Toss with a fork until moistened.
Toss with a tablespoon of olive oil.
Let cool, then shred and toss with a little mayo, vinegar, salt and sugar.
Toss with a lot of chopped fresh parsley or basil (or both) and a simple vinaigrette.
Spoon the flour, baking powder and salt into a bowl, and toss with a fork.
Roast (middle rack) for 15 minutes, then toss with a spatula.
Add chives, dill and parsley, and toss with a fork to distribute evenly.
Sprinkle over the sugar, toss with a spoon, then taste for sweetness.
Place in a bowl, and toss with a small amount of olive oil.
If sauce is absorbed too much, toss with a little pasta water.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com