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If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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Once you try Chef John's recipe for olive oil-poached tuna with a hint of garlic and thyme you'll never want canned tuna again.
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These flourless banana chocolate chip muffins are made with quick-cooking oats and coconut oil for a great on-the-go breakfast or snack.
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Healthy, hearty lentils get a burst of flavorful protein from crispy fried tofu and hot and spicy chile oil.
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No butter, just oil in this recipe that delivers a rich, chewy, and chocolate-y cake in about an hour.
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If you are looking for a pumpkin dessert, try this mug cake with pumpkin puree, almond flour, and coconut oil that is dairy and gluten free.
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Avocados and coconut oil are the secret ingredients for the filling in this gluten-free, vegan key lime pie that also fits into the paleo lifestyle!
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Recipe created by Brian Malarkey, Oceanaire Seafood Room, San Diego, California.
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Get Oil Poached Flounder Recipe from Food Network
Ingredients: olive oil, flounder, lemons, parsley
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Get Unicorn Ice Cream Cake Recipe from Food Network
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Olive oil cake with hints of lemon and vanilla is a moist and delicious dessert thanks to the olive oil added to the batter.
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A small amount of savory white miso paste gives New Englandstyle clam chowder a Japanese accent. Parsley oil adds flavor.