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5552 recipes for "oil"
5552 recipes
Baby Kale and Pear Salad With Mustard Walnut Vinaigrette

Baby Kale and Pear Salad With Mustard Walnut Vinaigrette

Jul 31, 2017 Salad

Walnuts and mustard make an exceptional flavour match. Pairing this walnut oil dressing with crisp, juicy pear slices creates a rich yet refreshing dish. Drizzle leftover vinaigrette over steamed green beans, roasted cauliflower or baked white fish.

Saltwater Taffy

Saltwater Taffy

Apr 13, 2010

Flavouring oils are ideal for candy making because of their intense flavour. You can purchase them, as well as edible glycerin (also known as food-grade glycerin), where candy-making supplies are sold. Some essential oil flavourings, such as grape, come precoloured, so it's not necessary to add food colouring. To make traditional pastel-coloured candies, keep colouring to a minimum.

Mushroom Fontina Pizza

Mushroom Fontina Pizza

The woodsy flavour of this topping works beautifully with the multigrain dough. For a stylish finish, drizzle with truffle or porcini oil before serving.

Grilled Asparagus With Fines Herbes Sauce

Grilled Asparagus With Fines Herbes Sauce

May 2, 2012

Asparagus develops a caramelized flavour on the barbecue, which is accented nicely by this citrusy, olive oil–based version of classic herb-infused béarnaise sauce.

Ham and Artichoke Panini

Ham and Artichoke Panini

Aug 17, 2006

Any flat bun, even folded-over thick pocketless pitas, make fine toasted sandwiches. If you have a panini press, use it without adding the oil.

Bagna Cauda

Bagna Cauda

Nov 26, 2007

From the term bagno caldo, Italian for “hot bath,” bagna cauda is a traditional anchovy, garlic and extra-virgin olive oil–based dip for vegetables.

Roasted Hazelnut-Stuffed Chicken Breasts

Roasted Hazelnut-Stuffed Chicken Breasts

Jan 20, 2006

Hazelnut oil can withstand roasting, but the flavour diminishes slightly, so drizzle a bit more over the chicken before serving to restore the uniquely nutty flavour.

Braised Leeks with Parmesan

Braised Leeks with Parmesan

Jul 14, 2005

If you are not accustomed to eating leeks, this is a tasty introduction. Serve with cherry tomatoes lightly sautéed with minced garlic and olive oil.

Swiss Chard with Frizzled Onions

Swiss Chard with Frizzled Onions

Frizzled onions add instant sophistication to even the most humble side dish. Garlic and hot pepper flakes infuse the oil—and the Swiss chard—with flavour.

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