What is it?

Pressed from, well, grape seeds, grapeseed oil has a neutral flavor and a high smoke-point, making it ideal for frying and sautéing.

Don’t Have it?

Substitute another neutral oil, such as canola or vegetable oil.

Click here to purchase

Recipes

• 
  Recipe

  Nana’s Classic Latkes

  My nana’s latkes were just too good to update, but I’ve given them a modern twist by garnishing with watermelon radishes and serving them as a base for a first-course…

• 
  Recipe

  Salad of Frisée, Fuji Apple, and Marinated Beets

  The beet “noodles”—long, spaghetti-like strips of the root vegetable—are increasingly available at supermarkets and add to this salad’s festive feel.

• 
  Recipe

  Tamarind-Ginger Carrot Dressing

  This dressing has a slightly mellower flavor than its close cousin, Japanese-Style Carrot-Ginger Dressing. Try it as a marinade for chicken, seafood, or pork.

• 
  Recipe

  Japanese-Style Carrot-Ginger Dressing

  The fresh, sweet, zesty flavors of this dressing make it an easy match for grilled or roasted vegetables, but give it a try as a topping for oysters on the…

• 
  Recipe

  辣鸡Larb泰式烤白菜

  The unofficial national dish of Laos, larb is also popular in Thailand and exemplifies the bold flavors of the region. Usually served with fresh vegetables as a salad, it’s made…

• 
  Recipe

  Thai-Style Roasted Cabbage

  Peppery cabbage becomes delightfully sweet post roast. Paired with a Thai-inspired dressing, it makes a perfect side for steak and a great base for Spicy Chicken Larb.

• 
  Recipe

  Yorkshire Pudding with Fresh Thyme

  Chef Thomas doesn’t mess much with Yorkshire puddings, the classic partner for a roast in England. Though the popoverlike side is often made with fat from the roast, this one…

• 
  Recipe

  Charred Shishito Peppers with Sesame

  These peppers are seasoned with gomasio, a Japanese condiment of toasted sesame seeds and salt. Its nutty crunch is the perfect complement to the smoky-sweet peppers. Sprinkle extra gomasio on…

• 
  Recipe

  Shallot & Herb Aïoli

  This bright, creamy, goes-with-everything sauce combines fresh summer herbs with shallots and garlic when they’re at their peak. Slather it on toast and top with sliced ripe tomatoes, serve as…

• 
  Recipe

  Ume-Scallion Dressing

  This bright green sauce gets intense flavor from peppery watercress and briny umeboshi vinegar. Try drizzling it on a cold soup, like the Classic Vichyssoise shown here, or toss with…