2,053 oil recipes

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

Wok-seared lobster tossed in a fiery Szechuan chili sauce with hoisin, ginger, garlic, and dried red chilies. Restaurant-quality stir-fry ready in just 15 minutes from start to plate.

West African bananas with green split peas, browned onions, and palm oil. A hearty vegetarian main dish that simmers the peas tender before steaming whole bananas on top.

Blanched asparagus shocked in ice water to lock in bright green color, then drizzled with peanut oil and finished with minced shallots and parsley. A 15-minute healthy vegetarian side dish.

Honey roasted almonds with a sweet sugar-salt coating made from scratch. Oven-roasted first, then glazed with honey and oil on the stovetop for a crunchy snack.

Tiburon Encurtido Frito: lime-marinated shark steaks pan-fried in corn oil until golden. A simple Latin American preparation where the citrus marinade does all the work in just three ingredients.

Crispy on the outside and fluffy on the inside. Kids love them.

Sweet corn fritters studded with edible marigold petals, fried until golden with lacy, crispy edges. A stunning appetizer that brings the garden straight to the plate.

Spicy Korean marinade with shoyu, brown rice vinegar, and hot pepper sesame oil. Three ingredients that work on tofu, tempeh, chicken, or fish.

Roasted honey-ginger chicken rubbed with lemon and basted with a honey-peanut oil glaze until golden and sticky. A simple whole chicken recipe with just six ingredients.

Fresh tagliatelle tossed with golden garlic, sun-dried tomatoes, white wine, and peppery rucola (arugula). A simple Italian pasta ready in minutes with bold, clean flavors.

Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.

Fettuccine with shrimp and scallions in a ginger-chili-soy sauce spiked with pecans and sesame oil. A 25-minute Asian-Italian fusion pasta.

Chocolate-dipped frozen banana bites rolled in assorted toppings. A 4-ingredient no-bake dessert that turns ripe bananas into healthy-ish cold treats for kids and adults alike.

Plum and peach salad with toasted walnuts drizzled in a raspberry jam vinaigrette made with red wine vinegar and walnut oil. A 15-minute summer fruit salad.

Roasted spaghetti squash tosses forked-out strands with toasted pine nuts, fresh sage, grated Parmesan, and a drizzle of olive oil. A low-carb side that stands in for pasta in a weeknight pinch.