Dry Apricot Stuffed Pork Loin in Sweet Chili Mango Sauce

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.

Prime Rib Steaks With Porcini & Coffee Dry Rub

Champagne Cocktail

Make this time-tested classy aperitif with any dry sparkling wine.

Tabbouleh Pita Pockets with Feta and Cucumber

Bulgur is available in the dry goods aisle of most supermarkets.

Corn Bread for Stuffing

This corn bread is dry and dense, perfect for crumbling into stuffing.

Mini Tiramisu

Dry crisp ladyfingers, sometimes labelled savoiardi, work better than the soft ones in this recipe.

Brussels Sprouts with Chestnuts and Marsala

This simply elegant dish tastes extraordinary using good-quality Italian dry Marsala. No Marsala? You can substitute vegetable stock.

Spice-Rubbed Barbecue Chicken

Dry rubs are fuss-free, require no chopping and become easy flavour heroes for your protein of choice.

Clam Soup

Portuguese cuisine celebrates seafood, usually cooked in a simple and direct
manner, emphasizing its freshness and flavour. This soup is a shining example of the country's straightforward, uncomplicated good cooking. Use a dry Portuguese wine, preferably a dry white wine from the Douro Valley, or a Vinho Verde (serve the remainder with the soup).

Pizza Tuiles

Drain olives and sun-dried tomatoes, then pat dry before chopping. Store tuiles uncovered on rack to keep them crisp.