3,884 oil recipes

Asian-style grilled pork tenderloin foil packets with broccoli, water chestnuts, carrots, and red pepper seasoned with soy sauce, sesame oil, and fresh ginger.

Green chicken enchiladas roll poached chicken into fried corn tortillas, top with fresh tomatillo-serrano salsa verde, sour cream, and melted cheese. Authentic enchiladas verdes in under an hour.

Seared bay scallops in a reduced grapefruit-butter sauce served over sesame fried rice with corn, snow peas, and peppers. A fusion seafood dinner with citrus brightness.

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.

Grilled chicken romaine vinaigrette, a Caesar-style main course salad with herb-marinated grilled chicken, romaine, Parmesan, water chestnuts, and croutons.

Pork and oyster eggroll filling: stir-fried ground pork with shucked oysters, mushrooms, red pepper, pineapple, and sesame oil. A seafood-forward take on the classic Chinese-American eggroll interior.

Chinese-style fried rice made with nutty, chewy wild rice instead of white, tossed with shrimp, ham, peas, and silky golden egg threads in a savory oyster-soy sauce. A heartier take on takeout fried rice.

Garlic shrimp linguine with rosemary, oregano, and a touch of cayenne. Eight cloves of garlic, lemon-spiked olive oil, fresh spinach and tomato, finished with parmesan.

Shredded chicken breast stir-fried with bamboo shoots, zucchini, and bell peppers in a bold chili bean and dark soy sauce. A fiery Chinese-inspired main dish ready in 45 minutes.

A layered baked spaghetti casserole with crumbled tofu, cottage cheese, and melty mozzarella in a herb-tomato sauce. The surprise? It's vegetarian and nobody will guess.

Fiery pork and bamboo shoots over crispy rice noodles: stir-fried slivered pork with winter bamboo, Thai chili paste, and ginger served over a cloud of deep-fried puffy rice stick noodles.

Raw fennel, mushroom, and shaved Parmesan salad with a garlic-lemon vinaigrette and crushed fennel seeds. Mushrooms marinate for an hour, then get layered with paper-thin fennel and Parmigiano-Reggiano.

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.

Korean-style grilled beef short ribs (galbi) marinated in soy, sesame, ginger, garlic, and Szechuan peppercorns. Smoky charred edges over coals for backyard barbecue glory.

Hot and sour soup: the authentic Chinese classic with shredded pork, tofu, shiitake, and bamboo shoots in a peppery, vinegar-sharp broth thickened to a silky body and finished with egg ribbons.

Satay-style beef stir-fry with Chinese broccoli, shrimp paste, dark soy sauce, and rice wine. Thin-sliced steak wok-fried and tossed in a savory peanut-inspired sauce.