10,000 oat bran recipes

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

A no-bake ice cream cake with a chocolate chip cookie crust, fudge layer, and scoops of your favorite ice cream. Topped with whipped cream and strawberries. Easy enough for kids to help make.

Marchand de vin is a classic New Orleans red wine and demi-glace sauce with sauteed ham, mushrooms, and green onions. Rich, savory, and built for steak or eggs Benedict.

Mexican grilled corn (elote) slathers charred ears in a lightened mayo-yogurt chili sauce, then dusts them with salty cotija and a squeeze of lime. A healthier take on the street-food classic.

Soft yeast rolls made with hot roll mix, cream of onion soup, Parmesan cheese, and dried dill. A shortcut bread recipe that yields 16 savory rolls with rich onion flavor baked right in.

Beef filet mignon en croute stuffed with blue cheese butter and wrapped in golden puff pastry. A classic dinner-party showstopper with garlic and chives.

Ralph's Retch, a gleefully gross Halloween drink for kids: strawberry jello chopped into wobbly globs, layered with crushed ice and fizzy strawberry soda. A no-cook party gag that tastes like a sweet slushie.

Frozen ice cream pie with layers of Kahlua-spiked chocolate and vanilla ice cream on a chocolate cookie crust, loaded with crushed toffee bars and finished with whipped cream.

Broiled halibut steaks basted with a Worcestershire, orange juice, and orange zest glaze dotted with butter. A 6-ingredient, 20-minute fish dinner with savory-citrus flavor.

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.

Beau Monde dip, the classic dill and onion party dip in a creamy sour cream and mayo base, seasoned with Beau Monde for a savory, celery-salt edge. Make-ahead and made for chips, crudites, or a bread bowl.

Marinated chicken simmers in a bright, herb-packed cilantro sauce with fresh tomatoes and chili pepper. This bold Mexican-style braise fills your kitchen with the most intoxicating aroma.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Microwave poached salmon cooks a salmon fillet in just 5 minutes with nothing but water and a covered dish. The fastest way to get tender, flaky salmon on the table for one or two.

Oven Barbecued Eggplant salts the slices and rests for 30 minutes before baking with BBQ sauce brushed on both sides until tender but not mushy. A 3-ingredient vegan side dish ready in an hour.

A fluffy salt cod omelet made with mashed potatoes, cream, and beaten egg whites folded in for lift. This traditional bacalhau omelet is Portuguese comfort food at its simplest.