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1410 recipes for "dry"
1410 recipes
Heirloom Tomatoes with Basil

Heirloom Tomatoes with Basil

Aug 18, 2008

Peruse local markets for a selection of tomatoes in different sizes, shapes and colours. If you can't find heirloom tomatoes, don't worry – this salad is delicious with any variety. While you're shopping, look for local feta or other dry salty cheeses and crusty bread to serve alongside.

Caribbean Seasoning

Caribbean Seasoning

Most jerk seasonings are wet mixtures that need to be refrigerated, but this dry mix will keep in your pantry for a last-minute barbecue.This seasoning is fabulous on mild-flavoured fish, such as tilapia, or chicken. A squeeze of lime or lemon juice just before serving brightens the flavour. 

Home-Style Chicken with Corn Sauce

Home-Style Chicken with Corn Sauce

Jul 14, 2005

Creamy and satisfying with very little fat, this is a popular dish with children as well as adults. Prosciutto (Italian dry-cured ham) is very close in flavour to Chinese cured hams. If it is available at your grocer's, have it cut thicker to dice rather than buying it in paper-thin slices.

Grapefruit Thyme Shortbread Bars

Grapefruit Thyme Shortbread Bars

Nov 7, 2016 Dessert

Tart grapefruit gives refreshing flavour to these savoury shortbread cookie bars. Gradually add the food colouring to the glaze, alternating between red and orange, until you get a light coral colour. The tint will intensify as the glaze dries, so stop adding food colouring when it's a touch lighter than your desired shade.

Rhubarb Ginger Fool

Rhubarb Ginger Fool

This traditional English dessert, made with stewed fruit and whipped cream, tastes decadent but has a lovely light texture. For a quick treat, cook the rhubarb the day before, then simply whip the cream and assemble before serving. If fresh rhubarb isn't available, you can substitute the same amount of thawed frozen rhubarb—just thoroughly pat it dry.

Halibut With Chanterelle Cream Sauce

Halibut With Chanterelle Cream Sauce

Jul 8, 2011

Halibut and chanterelle mushrooms were and are an important part of Haida food culture. This flavourful recipe contains dried chanterelles because they're much easier to find than fresh. If you're fortunate enough to find them, substitute 1/2 cup fresh, chopped, for the dried; then replace mushroom soaking liquid with dry white wine and omit lemon juice.

Orange Chili Crispy Beef Strips

Orange Chili Crispy Beef Strips

Feb 9, 2009

This dish is representative of highly flavoured meat dishes meant to accompany fiery Chinese alcoholic drinks or sherry-like Chinese rice wine. The trick to cooking it is to cook the beef until quite dry and crispy but not overcooked and burnt. It should be similar in texture to beef jerky, only more tender, so test the strips as you cook them.

Sauteed Mushrooms

Sauteed Mushrooms

Mar 3, 2008

From the French verb sauter, meaning “to jump,” sautee refers to the way food jumps around in the hot pan as the food is shaken and tossed.

Proper saut?g produces a browned exterior, which intensifies flavour.

Pan size is important. If it is too large, food can dry out or burn. If it is too small, food will steam instead of brown.

Spicy Garlic Cumin Flank Steak

Spicy Garlic Cumin Flank Steak

A smoky and spicy marinade brings out the best in lean flank steak. To make supper come together even faster, marinate the steak up to 8 hours ahead—just don't add the salt until you're ready to grill, as it will dry out the beef. Our fresh Heirloom Tomato Salad is the perfect side for this spicy dish.

Tropical Fruit Bark

Tropical Fruit Bark

Jul 14, 2005

Packaged in a festive tin or cellophane bag, this is a colourful, sweet gift. Check the ingredient list when buying white chocolate. It should include cocoa butter, sugar, dry milk solids and vanilla. Avoid less-expensive white chocolate, which is usually whiter than good-quality cream-colour white chocolate, because vegetable fats have replaced some or all of the cocoa butter.

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