10,000 oat bran recipes

Peanut butter blossom cookies rolled in sugar and topped with a chocolate kiss while still warm. Soft, chewy centers with a crackly sugar coating and melty chocolate on top.

Soft banana sour cream bars baked in a jelly roll pan with ripe bananas, butter, and vanilla. A tender sheet pan cookie bar that makes a generous batch for sharing.

A quick chicken noodle casserole for two, made in the microwave with egg noodles, canned chicken, cream of mushroom soup, sour cream, and melted cheddar. Ready in 30 minutes flat.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Cabbage miso soup with chewy sweet rice flour dumplings in a savory broth. A warming, gluten-free Japanese-inspired bowl ready in 30 minutes.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.

Spiced zucchini bread with walnuts and dates baked in mini Bundt pans, served with a pineapple cream cheese spread. Warm spices of cinnamon, cloves, ginger, and nutmeg.

Old-fashioned tomato relish made with both green and ripe tomatoes, red and green bell peppers, onions, vinegar, and sugar. A sweet-tangy condiment for burgers, hot dogs, and sandwiches.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

This scrumptious apple pie is great for special occasions, just make sure no one takes the name of your dessert serious.

Lavender herb bread baked in the bread machine with cottage cheese, honey, thyme, and basil. A floral, savory loaf with tender crumb that slices beautifully for sandwiches or toast.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

Vegan fricadelle: crisp pan-fried patties of tofu, toasted millet, and finely chopped vegetables, breaded golden and served with a bright cilantro-almond chutney. A hearty meat-free, dairy-free main.

Bread machine whole wheat sourdough with real starter, wheat germ, and a whisper of ginger. Tangy, crusty, and effortless with that old-world flavor baked fresh at home.

A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.