637 oil recipes

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.

Szechwan sesame noodles pan-fried into a crisp pancake, then drizzled with a hot sesame peanut sauce. The crunchy-outside, soft-inside noodle base with classic Chinese restaurant flavor.

Mexican-style beans and rice with sauteed onion, green chili, fresh tomato, and pinto or kidney beans. A simple vegetarian one-pan main that delivers a complete protein in under 35 minutes.

Moist zucchini bread with cinnamon, nutmeg, walnuts, and raisins or dates. Makes two loaves that freeze beautifully for later.

Panfried smashed potatoes boil red potatoes tender, flatten them, then pan-fry in olive oil until shatteringly crisp. Finished with parmesan and black pepper. Three ingredients.

Whole wheat 7-grain bread with honey, eggs, and seven grain cereal baked into a hearty, no-knead loaf. Makes two dense, nutritious loaves with a chewy, multi-grain texture.

The famous Hotel Bel Air tortilla soup. Fried tortillas blended with tomatoes, garlic, onions, cumin and jalapeño into a velvety pureed soup with classic taqueria garnishes.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Add a sweet taste to your baked beans with this easy and delicious recipe.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Spaghetti aglio e olio is the classic Italian pantry pasta: spaghetti tossed with garlic gently fried in olive oil, hot red pepper, and parsley. Five ingredients, ready in under 30 minutes.

Marinated olives infused with warm olive oil, crushed fennel seeds, bay leaves, garlic, and fresh lemon peel. A 24-hour Mediterranean appetizer that beats any deli counter version.