9,388 oat bran recipes

Fresh pear salad with halved pears on lettuce, filled with cottage cheese and topped with a chilled pear-orange fruit dressing thickened with cornstarch. A vintage composed fruit salad.

Menudo estilo norteno with honeycomb tripe, calf's foot, hominy, and toasted ancho chiles simmered for hours. An authentic Northern Mexican hangover soup with deep chile heat.

Fat-free chocolate cake made with cocoa powder, egg whites, and corn syrup instead of butter, oil, or whole eggs. Topped with a cocoa-powdered sugar glaze. Rich chocolate flavor, zero fat.

Honey glazed grilled chicken with pea-mint sauce pairs sticky-sweet balsamic-honey bone-in breasts with a vibrant spring sauce of fresh peas and mint. A bright, garden-forward dinner off the grill.

Quick salmon and broccoli bake with white wine sauce and melted Gruyere cheese: canned salmon chunks layered with frozen broccoli, topped with cheese, baked until bubbly.

Classic claret cup punch made with red wine, brandy, curacao, frozen lemonade, and grapefruit soda. A refreshing, citrusy wine cocktail for summer parties and gatherings.

New Year's Eve polenta squares crisp tube polenta under the broiler, then top each bite with a tangy sun-dried tomato, caper, and parsley pesto. A make-ahead cocktail-party appetizer that feeds a crowd.

Grilled butterflied leg of lamb in a red wine, soy, and rosemary marinade. Smoky, garlicky, and pink at the center, sliced thin for an easy backyard centerpiece.

This is a very nice roasted peppers recipe. Good side dish, can be served with any meat dish.

Italian parmesan potatoes are easy foil-packet grilled potatoes tossed with olive oil, Italian herbs and garlic, then finished with melty Parmesan. A no-cleanup side that cooks right on the grill.

Chowning's Tavern wine cooler with lemonade poured over crushed ice and topped with dry red wine, garnished with fresh mint and a cherry. A two-layer Colonial Williamsburg classic.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

Sliced sweet potatoes baked under a golden, flaky pie crust with cinnamon and sugar. This old-fashioned Southern cobbler is simple as can be and twice as good.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Reptile pot pie poaches alligator, snake, or iguana meat in a Thai-Indian curry sauce of coconut milk, fish sauce, turmeric, and coriander. Served over baby vegetables with fresh cilantro. Bold, unexpected, and surprisingly approachable.

Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.