1,034 oil recipes

Butterscotch wheat germ brownies: chewy one-bowl blondies sweetened with brown sugar and packed with nutty wheat germ and walnuts. A wholesome, no-chocolate brownie with butterscotch flavor.

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

Classic Chinese cold sesame jellyfish appetizer dressed in soy sauce, rice vinegar, and toasted sesame oil. Crunchy, slippery, and refreshing with a nutty sesame seed finish.

Fresh tagliatelle with golden garlic, sundried tomatoes, white wine, and wilted rucola. A 6-ingredient Italian pasta that cooks in minutes with bold, simple flavors.

Quick, easy and delicious corn salad satisfies everyone!

Translucent wheat starch dumpling wrappers for ha gow and fun gwau. Just 4 ingredients and 20 minutes for the stretchy, crystal-clear dough used in authentic dim sum.

Caramelized banana tossed with golden raisins, cilantro, lemon zest, and Japanese chili spice for a sweet-heat salsa. Ready in under 15 minutes, it pairs with grilled meats and fish.

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.

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.

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

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.

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

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.

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.