10,000 oat bran recipes

Turn frozen bread dough into warm, garlic butter breadsticks topped with Parmesan in under 30 minutes. Just slice, bake, brush, and dip into marinara.

Baingan Bharta is fire-roasted Indian eggplant charred over an open flame until completely blackened, then mashed and cooked with cumin, tomatoes, garlic, and garam masala.

Glorified pork chops smothered in cream of celery soup and simmered until tender. A 4-ingredient, 20-minute weeknight dinner served over rice. Simple comfort food at its most nostalgic.

Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.

Slow cooker pot roast in a spiced red wine and tomato sauce with mustard, Worcestershire, and garlic. Set it and forget it for 10 hours of hands-off braising.

Very easy to prepare; Green beans baked in tomato juice.

Piccalilli is a sweet-sour spiced relish of green tomatoes, peppers, onion and cabbage, salted overnight then simmered in cider vinegar, brown sugar and whole spices. A tangy condiment for hot dogs, beans and cold meats.

Broiled chicken breast with lemon, rosemary, garlic, and a Dijon mustard finish. A lean, flavorful dinner with a golden mustard crust in under an hour.

Melon fresco, a Latin American blender drink made from fresh cantaloupe, lime juice, and a whisper of sugar. Four-ingredient summer refresher that's halfway between juice and smoothie.

Tropical fruit and black bean salsa with diced mango, pineapple, papaya, red onion, and jalapeño. A fresh, no-cook salsa that's sweet, spicy, and colorful.

Fresh citrus and pineapple salsa with orange, jalapeño, cilantro, green onion, and lime zest. A bright, no-cook fruit salsa for grilled fish, chicken, or chips.

Three-egg omelet cooked in butter and folded over any filling you like. A fast breakfast or brunch fundamental, ready in about 10 minutes start to finish.

Italian walnut-garlic sauce with toasted walnuts, parsley, bread, and olive oil blended into thick paste: traditional Ligurian agliata tossed with your favorite pasta.

No need to use store bought seasoning mix. Control the salt level and use your own.

This mousse is different from sweet cheese mousse, I do prefer this one!

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.