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.
We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.
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.
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.
At other times of the year, replace the matzo meal with an equal amount of dry bread or cracker crumbs.
These crisp cookies feature dry cranberries and chopped semisweet chocolate and are worthy of becoming your new favourite shortbread treat.
