Recipes with vegetable oil

Tender pork simmered in savory stir-fry marinade, wrapped in delicate rice paper with crisp lettuce, fresh herbs, and fragrant rice powder. Classic Vietnamese street food.

Fettuccine with walnut sauce made from sauteed garlic, onions, sour cream, and Parmesan. A rich, creamy pasta dinner ready in 20 minutes. Microwave-friendly sauce method.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Old-fashioned gingersnap cookies with molasses, ginger, and cinnamon, rolled in sugar and baked until crinkly. Oil-based for a chewy center with crisp edges.

Braided bread with a blend of whole wheat and white flour, shaped into a three-strand braid and brushed with milk for a golden crust. Simple yeast bread with beautiful presentation.

Mustard pecan chicken: Dijon-slicked chicken breasts pressed into chopped pecans, pan-seared in butter until the nuts turn toasty and the chicken stays juicy. Weeknight dinner with Southern flair.

Simplified Cincinnati-style chili with ground beef, kidney beans, and tomato sauce in 50 minutes. No exotic spices needed, just classic chili flavor for busy weeknights.

Homemade red chile oil with dried piquin or cayenne peppers steeped in hot vegetable oil for 12 to 24 hours. Just 2 ingredients. The longer it sits, the spicier it gets.

Herb focaccia with rosemary and olive oil, made from scratch with a simple yeast dough. Golden, dimpled, and pillowy soft with crispy edges.

Kruchiy (Ukrainian fried knot cookies) made with sour cream, egg yolks, and vanilla, tied into knots and deep-fried until golden. Sprinkled with sugar to finish.

Sesame noodles with soy sauce, garlic, crushed red pepper, and roasted red pepper strips. A quick cold noodle dish with nutty sesame flavor, ready in 25 minutes.

Mom's easy drop sugar cookies: no rolling or cutting, just scoop, flatten with a fork, and sprinkle with sugar. A butter-and-oil dough with a splash of vinegar keeps them tender and lightly crisp at the edges.

Rosemary fried chicken dredges chicken pieces in seasoned flour with crushed rosemary, then pan-fries until golden and crisp. The 30-minute crusted chicken with herbal flair.

Homemade mayonnaise made from scratch by whisking oil drop by drop into egg yolks, mustard, and lemon juice until thick and creamy. Far brighter and richer than the jarred kind, with a tangy mustard edge.

Apple pie baked inside a paper bag for an unbelievably tender filling and a crackly streusel top. Pat-in oil crust, no rolling pin required.

Crispy sesame chicken: bone-in pieces dredged in a sesame-seed-flour coating, pan-fried golden, then baked through. Nutty, crunchy crust on juicy chicken, not the Chinese takeout version.