3,884 oil recipes

Udon noodles tossed with shiitake mushrooms, bok choy, carrots, and grated ginger in toasted sesame oil, simmered in the mushroom soaking liquid. A clean, earthy Japanese noodle bowl.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.

A delicate Chinese clear fish soup with blanched fish fillets, spinach, bamboo shoots, and a splash of sherry, finished with sizzling peanut oil. Light, clean, and ready in 30 minutes.

A whole fish sealed in a salt-and-egg-white crust with fresh thyme, then baked until the flesh is impossibly moist and seasoned to the bone. Crack, reveal, devour.

A quick blender sauce of ripe mango, bloomed curry powder, fresh mint, and lime juice. Tropical, tangy, and ready in under 15 minutes. Drizzle over grilled shrimp or chicken for an instant flavor upgrade.

Hearty cornbread loaf with yogurt and sunflower oil baked in a loaf tin. Optional cheddar cheese makes this a savory side that slices like bread.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Eggplant Napoli baked in layers with homemade oregano tomato sauce and melted cheese. A simple Italian-style eggplant casserole with no breading required.

Deep-fried salmon fritters made with canned salmon folded into a light egg white batter. Crispy, golden fish fries served with tomato or tartar sauce. Kid-friendly.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Chiles rellenos with green chili strips wrapped around cheddar cheese cubes, dipped in a light egg batter, and deep-fried golden. Classic Mexican stuffed peppers done the traditional way.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Grilled sirloin skewers marinated overnight in Dijon mustard, Worcestershire sauce, brown sugar, and peanut oil. Beefy, tangy kebabs with a sweet-sharp glaze that caramelizes beautifully on the grill.

Greens with orange dressing pairs Belgian endive and watercress with a minimalist balsamic-orange vinaigrette and hazelnut oil. A light, elegant starter salad.

Sesame chicken thighs marinated in soy, sherry, and ginger, then deep-fried with a sesame-studded crust. Crispy outside, juicy inside, the bones-in version of takeout favorites.

Steamed fish and vegetables in stove-top papillotte: halibut and sugar snap peas steamed in plastic over diced tomatoes and basil. A clean, light, restaurant-style dinner in 20 minutes.