10,000 oat bran recipes

A tasty blue cheese dip that is perfect for crackers, tortilla chips or even burgers!

Sourdough pancakes made with active starter, evaporated milk, and baking soda for extra-tangy, fluffy flapjacks. Mix, let it foam, and griddle. Uses up sourdough discard.

Peruvian-style beef skewers marinated overnight in jalapeño-spiked vinegar marinade and grilled over mesquite for smoky, spicy, tangy street food at home.

Saus kacang is an Indonesian peanut sauce made with ground chili, garlic, shrimp paste, peanut butter, tamarind, and coconut milk. The classic satay dipping sauce.

Caribbean grilled chicken skewers marinated in dark rum, brown sugar, lime, ginger, and peanut butter. Sweet-tropical heat served over rice with boiled sauce and cilantro.

Indian toor daal pureed smooth, then finished with a tempered tadka of cumin seeds and asafetida in hot oil. Comforting, vegan, and everyday home cooking at its most honest.

Tortellini tossed in a rich Parmesan cream sauce with sautéed ham cubes. A Northern Italian staple that comes together in 35 minutes with just a handful of ingredients.

Italian baked calzones stuffed with seasoned ground beef, sun-dried tomatoes, wilted spinach, mozzarella, and Parmesan. Hand-sealed pizza dough pockets that bake up golden and crisp.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Gulai merah is an Indonesian red beef short rib curry braised in a spice paste of shallot, chile, ginger, and turmeric with salam leaf, galangal, and lemongrass. Serve with rice.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Fresh mixed greens layered with buttery avocado, salty feta, Spanish olives, and crisp vegetables for a fast Mediterranean-style bowl.

Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.

Red snapper parfait layers Creole-spiced seared snapper with a tropical papaya-coconut salsa in chilled glasses. A bright, sweet-and-spicy seafood starter dressed up in lime, cilantro, and jalapeno.

Tender chicken breast strips and red potatoes simmer in a light garlic broth brightened with lemon zest, fresh cilantro, and a Parmesan finish. Ready in 35 minutes.

Maple cinnamon compound butter with vanilla and a touch of salt. A no-cook spread for pancakes, waffles, biscuits, and warm toast.