Since sun-dried tomatoes don't have any juices left in them, you don't have to worry about liquid seeping out and softening the crust.

WSJ: Martin Picard's Sun-Dried Tomato and Onion Tart | Slow Food Fast

When their bank funding dried up and they couldn't print their catalogs on time, they lost sales.

WSJ: Restitching J.W. Hulme, a Firm That Nearly Unraveled

Which category something fits into isn't always cut-and-dried.

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To make this dashi, simmer kombu (a dried seaweed) and bonito (dried tuna belly flakes). (Both ingredients are available at most Japanese markets and some specialty stores.) If you can't find kombu, Ms. Schwertner suggests using dried shiitake mushrooms, which impart a similar umami flavor.

WSJ: Amaryll Schwertner's Poached Halibut in Dashi With Leeks, Sweet Potatoes and Sesame Seeds | Slow Food Fast

If they had snacks in front of the television, it wasn't chips or candy, it was rice crackers or dried bonito and smoked eel.

WSJ: Marcus Samuelsson on Traveling to Japan to Eat Fugu | Traveler's Tale

As if that wasn't a big enough obstacle, no sooner had the ink dried on the law than Education Secretary Arne Duncan rescinded the scholarship offer to children admitted for next year, making the program's shuttering a fait accompli.

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