3,884 oil recipes

Slippery glass noodles wok-fried with savory ground pork in a ginger-garlic sauce with dark soy, chili bean paste, and sesame oil. A Chinese comfort bowl in 45 minutes.

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.

Simple steak au poivre with cracked black pepper crust, hot chili oil sear, and cognac pan sauce. Bold pepper-crusted sirloin strips flamed with Armagnac for smoky depth.

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.

Pounded chicken breasts stuffed with sautéed taro, butternut squash, and onion, then steamed until tender. A light, Hawaiian-inspired dinner ready in 40 minutes.

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.

Press-in pie crust made with canola or safflower oil and skim milk. A leaner, neutral-flavored alternative to butter pastry that mixes in 10 minutes with no rolling required.

Passover bagels made with matzo meal instead of flour, using a choux-style dough of boiled water, oil, and eggs. Kosher for Pesach and surprisingly chewy inside with a crisp crust.

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.