10,000 oat bran recipes

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

No-bake cheesecake with cream cheese, sour cream, and whipped topping in a graham crust. Chills to silky firm in 4 hours. Easy summer dessert with no oven needed.

This homemade pita recipe is much better than store bought pita. You will love the aroma that comes out of the oven during the baking. Make your own pita today.

Thai scented rice that you make in your rice cooker from the Rice Cooker Gourmet.

A classic Baltimore sheet cake with a soft, simple batter topped with rows of fresh peach slices, cinnamon sugar, and melted butter. This old-school Mid-Atlantic bakery favorite is summer in every bite.

Sweet and fruity sauce made from applesauce, apple butter, raisins, and maple syrup, simmered until thick and glossy for ham.

Slow cooker vegetarian chili with red kidney beans, brown rice, potatoes, cabbage, and tomatoes. Set it and forget it for 6 to 8 hours, then ladle out thick, hearty bowls for a crowd of 8.

Homemade tomato ketchup simmers fresh tomatoes, garlic, onion, and pickling spices into a tangy-sweet condiment. Thinner and livelier than store-bought, great with fries, eggs, or burgers.

Vegetarian gravy made with nutritional yeast, mushrooms, and vegetable bouillon. Rich, savory, and ready in 30 minutes with zero chicken required.

You can substitute 1 cup of a favorite cooked vegetable for the canned carrots.

Uncle Ben's ham and bean soup slow-simmers navy beans with ham shanks, garlic, carrots, celery, and potatoes for a hearty, smoky bowl. Old-fashioned thrifty cold-weather meal.

Fragrant Asian pesto with peanuts, fresh basil, mint, cilantro, green chilies, and ginger. A bold, herbaceous sauce for noodles that's ready in 15 minutes. Vegetarian-friendly.

Chocolate Halloween cupcakes with a hidden orange cream cheese center that oozes out when bitten. Spooky fun for the kids and a riff on the classic Black Bottom cupcake.

Fennel watercress salad tosses paper-thin fennel with peppery watercress and orange segments in a fresh orange-rice vinegar dressing. A bright low-calorie spring side, ready in 15 minutes.

Portuguese sauce blends ketchup, chili sauce, tomato juice, pickles, capers, olives, and Tabasco into a tangy zesty cocktail-style sauce. Five minutes in a blender, ready to spoon over shrimp, steak, or burgers.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.