This is the popular dry version, but for the original martini, double the vermouth. If guests choose just cocktail onions for the garnish, they will have the classic Gibson.
You need a long piece of pork loin. Using a narrow long knife make a hole throug the meat from one end to the other one. While you keep the knife inside you can gently make that hole a little bit bigger by cutting the edges. Rub the meat with salt and dry rosemary. Leave in cold place for 2-3 hours or overnight.
Bulgur is available in the dry goods aisle of most supermarkets.
This corn bread is dry and dense, perfect for crumbling into stuffing.
Dry crisp ladyfingers, sometimes labelled savoiardi, work better than the soft ones in this recipe.
This simply elegant dish tastes extraordinary using good-quality Italian dry Marsala. No Marsala? You can substitute vegetable stock.
Dry rubs are fuss-free, require no chopping and become easy flavour heroes for your protein of choice.
Drain olives and sun-dried tomatoes, then pat dry before chopping. Store tuiles uncovered on rack to keep them crisp.
