10,000 oat bran recipes

Grilled prawns with fresh coriander: quickly marinated in soy, rice wine, and sesame oil, then broiled or barbecued and served with a bright cilantro-ginger-rice vinegar dipping sauce. Clean, punchy Chinese-style shrimp in 30 minutes.

A punchy Venezuelan marinade with curry, fresh tomatoes, cilantro, and spicy barbecue sauce. Mix it in 10 minutes flat and slather it on any cut of meat for bold, smoky-spiced flavor.

Chinese halibut grills thick steaks marinated in fresh ginger, scallion, light and dark soy, rice wine and toasted sesame oil. Charcoal-grilled in under 15 minutes for clean, smoky-savory weeknight fish.

Let your kids help you cook dinner with this simple recipe that makes a scrumptious dish everyone will love.

Mexican coleslaw with red and green cabbage, grated carrot, and a tangy cumin-yogurt dressing. A light, mayo-free slaw ready in 10 minutes for taco night and grilled meats.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

Something to eat on those afternoons when your are too lazy to make a big yummy lunch.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Grilled hoisin chicken breasts marinated in hoisin sauce, rice wine, olive oil, and fresh thyme. Five ingredients and ready for the grill in 30 minutes.

This delicious Italian snack is perfect with a cup of hot tea or coffee.

Make these delicious German breakfast pancakes for your kids at the weekend, serve the pancakes with fresh fruits, jams or whatever toppings you like.

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.

Mexican-style shrimp fritters: light, souffle-textured chopped shrimp fritters served with a chunky tomato and green chile sauce. Crispy outside, fluffy inside, with real heat.

Easter breakfast casserole with sausage, eggs, sour cream, bell peppers, and onions. A simple 5-ingredient baked egg dish that feeds a crowd on holiday mornings.

Smoked salmon and dill pinwheels rolled with horseradish cream cheese, watercress, and dark bread. A make-ahead party appetizer with peppery bite and silky smoked fish.

Baked trout smothered in a rich Creole-style Marguery sauce made with shrimp, crab meat, mushrooms, egg yolks, butter, and oyster liqueur. A New Orleans classic that serves 8.