When possible, I use Masciarelli Trebbiano d'Abbruzzo. It's not always easy to find, but I find it is not sweet and not perfumey, and it goes with everything from shellfish to cream sauces. I buy it by the case at Bradford's Liquors in Plymouth for under $10/bottle.
When I cannot get this particular wine, rather than substitute another wine, I use Martini & Rossi Dry Vermouth, which has a good herby flavor that complements many dishes, and which is always in my fridge.
I get nothing for mentioning this, I write it here only so the reader knows what I mean when a recipe here calls for Dry White Wine.