2,053 oil recipes

Classic French onion soup slow-caramelizes pounds of sliced onions in butter, then simmers them with beef stock, Cognac, and dry vermouth. Top with toasted bread and Swiss for the gratiné finish.

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.

The secret to making the cucumbers crunchy is to salt them first and let the salt draw out excess moisture before use.

Jalapeno tartar sauce made from scratch with homemade mayo from egg yolks, olive oil, Dijon mustard, dill pickle, and fresh jalapeno. A spicy upgrade for fish cakes and fried seafood.

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.

This recipe is very simple to make, but it goes very well, you will know how satisfied it let you feel, great for your diet!

Fast and simple but simply delicious with few calories!!!!

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.

Korean cucumber salad (Oi Namul) with sesame oil, garlic, and a kick of cayenne. A crunchy, nutty banchan side dish that's ready in 45 minutes with no cooking required.

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.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.

A whole fish sealed in a salt-and-egg-white crust with fresh thyme, then baked until the flesh is impossibly moist and seasoned to the bone. Crack, reveal, devour.