3,884 oil recipes

This delicate bread is a Slovak Christmas Eve Tradition.

You can use poppy seed or celery seed to make this dressing

Marinated with honey and soy, this baked cod looks as good as it tastes. Meaty with a sweet, salty, crust and melt in the mouth interior. Sized for 2, but can easily be scaled to serve more.

If you're looking for a quick and simple dinner, this succulent dish is perfect for your constantly moving lifestyle.

Make something quick and scrumptious for lunch with this simple fish chowder recipe.

Sauteed prawns with crispy fried leeks on a rich prawn-carrot cream sauce built from the shells and heads. A restaurant-caliber seafood dish that uses every part of the prawn.

Rustic Provencal garlic and potato soup with thyme, bay leaves, and a splash of shoyu or miso for umami depth. Simple, warming, and vegan-friendly.

No-cook spaghetti with raw tomato sauce, fresh basil, garlic, and extra-virgin olive oil. Served at room temperature, this Italian summer pasta is ready in 40 minutes.

Cube steaks marinated overnight in seasoned salt and red wine, coated in Bisquick, pan-fried until crispy in butter and oil, then baked until tender. A two-step method for the crunchiest chicken fried steak.

Homemade Cracker Jacks with toasted peanuts, pecans, almonds, coconut, and seeds tossed in raw honey-coated popcorn. A wholesome nutty snack ready in 15 minutes.

This is a so great recipe, all my friends loved them, they even asked for this recipe from me, big hit.

Great asian style pasta, nice side dish, very healthy.

This dip is good on almost everything IF you like garlic. We dip unsalted pretzels as well as pita chips and or vegetable cudites. It also makes an excellent base for brushetta.

This marinade sounds like very spicy, but it actually isn't. Because after marinating, you will wipe it away, and all the delicious flavors go into the meat without leaving too much spiciness.

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

A slow-braised British venison casserole with red wine, prunes, and pickled walnuts. Cooked, rested overnight, then reheated for the deepest, most complex game stew you'll ever taste.