699 vegetable oil recipes

Food processor walnut bread made with bread flour, whole wheat, brown sugar, and toasted walnuts. The processor kneads the dough in under a minute.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Maple mustard game hens spatchcocked, marinated overnight in Dijon, lemon, and maple syrup, then roasted in a hot oven until skin is bronzed and crackling. Date-night dinner with restaurant flair.

Authentic Philadelphia scrapple from scratch starts with pork knuckles simmered for hours, then bound with cornmeal, sage, and clove-stuck onion. Slice, dredge, and fry for a Pennsylvania Dutch breakfast.

Hawaiian banana nut bread is a one-bowl quick bread made with three ripe bananas, vegetable oil, and chopped nuts. Moist, tender, and uncomplicated. The kind of loaf that puts overripe bananas to good use.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Shrimp and vegetable linguine tossed in a no-cook sauce of olive oil, lemon juice, fresh dill, Roma tomatoes, and chili oil. Loaded with broccoli, peas, and peppers.

Grilled chicken marinated in lime and cumin, then basted with a sticky guava jelly glaze spiked with jalapeño and Worcestershire. Sweet, smoky, and unmistakably Cuban.

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

Korean-style meat sauce for vegetables made with beef, sesame oil, soy sauce, and garlic. A savory make-ahead condiment that stores well and adds depth to any cooked vegetable.

Sauteed spinach and red peppers with garlic and red pepper flakes in olive oil. A low-calorie vegetable side dish ready in 10 minutes that works alongside almost any protein.

Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.

Spicy ginger sauce for cold pasta or rice with sesame oil, rice vinegar, soy sauce, chile oil, fresh ginger, and crunchy vegetables. A no-cook Asian-style dressing ready in 15 minutes.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Italian green beans and potatoes mashed together with garlicky olive oil. A rustic two-vegetable side from Puglia that turns humble Yukon Golds and fresh beans into something soulful, silky, and endlessly versatile.

Veal scaloppine with tomatoes and olives: thin-pounded veal cutlets seared quick, then topped with a bright pan sauce of bell peppers, pimento olives, and red wine vinegar.