2,053 oil recipes

Chinese-style steamed whole chicken with a ginger-scallion dipping sauce made with smoking-hot peanut and sesame oil. Tender, juicy, and deeply flavorful.

Pan-fried trout with sage and almonds coats whole trout in a ground almond, sage, and flour crust, then sears it in hot peanut oil until golden and crisp. A weeknight-fast riverside classic ready in 30 minutes.

A quick raspberry walnut vinaigrette whisked from fruity raspberry vinegar, nutty walnut oil, honey mustard, and fresh tarragon. An elegant five-minute dressing for spinach, greens, or a fall salad.

Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.

Add a new side dish to dinner with this scrumptious recipe that can pretty much go with anything!

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I have not tried this myself yet, but a good friend of mine uses it all the time and sent it to me. I don't know the 'time', etc. this posting requires. It looks simple and easy enough. It's your guess. :)

Plantain casserole with green plantains sauteed in peanut oil, tossed with tomato, and slow-baked until tender. A simple Caribbean-style dish with just five ingredients.

Maple-basted broiled bluefish: oily Atlantic fish brushed with pure maple syrup, allspice, salt, and pepper, broiled or grilled until lightly caramelized. New England seafood in 20 minutes.

Three-ingredient pizza topping: tangy crumbled goat cheese and walnut-oil-tossed walnuts scattered over your favorite pizza. Bake and finish. Bistro flavors with almost no work.

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Bean burgers studded with crunchy chopped peanuts and topped with a homemade satay sauce made from chunky peanut butter, sesame oil, chili, and teriyaki.

Wok-fried broccoli with a glossy oyster sauce glaze, sesame oil, and soy. A quick Chinese restaurant-style side dish ready in 30 minutes.

Tuna lemon and caper pasta tossed with Italian oil-packed tuna, extra-virgin olive oil, garlic, parsley, and lemon zest. A no-cook pantry sauce ready while the pasta boils.