3,884 oil recipes

Herbal oatmeal bath bags: a DIY skin-softening bath soak made with oatmeal, dried herbs, and a drop of essential oil. Non-food body-care recipe.

Quinoa and leek casserole with tofu, sesame oil, and grated cheese baked under a crispy breadcrumb topping. A protein-rich vegetarian main or side dish.

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

Whole duck gets blanched, coated in a sweet-spicy glaze of brown sugar, ginger, and star anise, then roasted until the skin turns crackling-crisp for rolling into Chinese pancakes with hoisin and scallions.

A creamy and delicious dip made with cider vinegar and plain yogurt. Perfect for those vegetable platters!

Pickled black-eyed peas marinated in a garlic-infused oil and red wine vinegar dressing with red onion and cayenne. A Southern make-ahead appetizer that improves over several days.

Bean curd skin rolls wrap shredded mushrooms, dried tofu, celery, and carrot in fresh tofu sheets, then shallow-fry until crisp and golden. Drizzled with a chili-ginger dipping sauce.

Ground chicken stir-fry with broccoli, mushrooms, red bell pepper, and fresh ginger in a light sesame-chicken broth sauce. A lean, low-fat Asian-inspired weeknight dinner.

Pan-roasted rabbit marinated two days in brandy, red wine, juniper berries, and fresh herbs, then braised with chicken stock and served over wilted spinach and beet greens. A classic French farmhouse dish.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Beef and lamb chili simmers coarsely ground sirloin and lamb with jalapeños, cayenne, cumin, Mexican oregano, and a splash of sesame oil. Bold, fiery Tex-Mex chili recipe.

Cauliflower with beef Sichuan style: marinated round steak stir-fried with cauliflower, carrots, and dried mushrooms in a peppercorn-spiced sauce. Classic Sichuan balance of heat and depth.

Szechwan spicy scallops: quick-fried sea scallops tossed in a hot-sweet-sour sauce of red pepper flakes, soy, ginger, garlic, and scallions. A fiery Chinese restaurant classic in 40 minutes.

Homemade hot and sour soup with shredded pork, tofu, dried Chinese mushrooms, bean thread noodles, and egg ribbons in a tangy, peppery broth.

Grilled tuna steaks with a pureed yellow pepper sauce, served alongside grilled zucchini, red onion, and potatoes splashed with balsamic vinegar. A colorful, restaurant-quality seafood dinner.

Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.