9,388 oat bran recipes

Grilled pork shoulder steaks rubbed with smoky pasilla chile and garlic, seared fast on the grill and served with a punchy chipotle Dijon mustard. A quick weeknight take on pork butt, ready in minutes.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

Pickin' pork marinates bone-in pork shoulder in apple cider vinegar overnight, then slow-roasts wrapped in foil for fall-apart North Carolina-style pulled pork. Just three ingredients.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

Espresso Romano brewed in a stovetop moka pot and served with a twist of lemon peel. A classic Italian coffee ritual with bright citrus aroma and zero calories.

A warm non-alcoholic grog blending cranberry juice, orange juice, fresh lemon, strong tea, and sugar. Serve hot with cinnamon sticks or chilled over ice for a refreshing punch.

Smith College fudge with molasses, brown sugar, and unsweetened chocolate cooked to soft-ball stage. The classic 1900s women's college recipe with deep, rich flavor.

The original Irish coffee invented at Foynes Airport: hot coffee, brown sugar cubes, Irish whiskey, finished with a float of cold lightly whipped cream. Four ingredients, one warming cocktail for cold nights.

Flat cat cookies, the gleefully gruesome Halloween treat. Roll out refrigerated sugar cookie dough, cut roadkill cat shapes, add red candy eyes and a drizzle of jam blood. Easy enough for kids.

Sun-dried tomato tapenade blends rehydrated tomatoes with black olives, capers, garlic, and lemon zest. A bright Provençal spread for bread, crackers, or grilled chicken.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Cranberry ice with raspberry wine or liqueur, churned in an ice cream maker for a tart, refreshing low-fat frozen dessert. Garnished with fresh mint and sugared cranberries.

No-bake Hawaiian refrigerator cake with ladyfingers, sweetened condensed milk, crushed pineapple, marshmallows, and whipped topping. Sets overnight in a springform pan.

Coffee meringue kisses with instant coffee ground into sugar, whipped with egg whites and vanilla. Baked low and slow until crisp, airy, and melt-in-your-mouth light.

Fresh fruit cup with apples, oranges, peaches, bananas, grapes, and blueberries tossed in frozen lemonade concentrate and topped with chopped walnuts. A no-cook fruit salad.