10,000 oat bran recipes

Gujarati tomato kasundi with mustard seeds, garlic, turmeric, and cayenne, simmered sharp and hot. Indian relish for rice, dosas, or slathered on a cheese sandwich.

Broiled Cornish game hens in a teriyaki-lemon-garlic marinade, showered with fresh cilantro. A simple Thai-inspired main that looks like a restaurant plate.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Cucumber kimchi fermented at room temperature for 3 days with garlic, scallions, grated carrot, red pepper flakes, and cayenne. A crunchy, spicy Korean pickle you can make at home.

Tom Yum Goong is the classic Thai hot and sour shrimp soup: bright lemon, fish sauce, chilies, and Chinese mushrooms in a fragrant broth. Ready for a weeknight, authentic enough to crave.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

Scandinavian beet salad with sliced boiled beets marinated in a caraway-infused vinegar dressing. A traditional Nordic side dish that needs 8 hours to absorb the sweet-tangy flavors.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.

Tea smoked duck marinated in soy sauce, Szechuan peppercorns, and five-spice powder, then slow-smoked with Chinese black tea and hickory chips. Served with plum sauce, scallions, and mandarin pancakes.

Korean dongchimi made with turnip, scallion, ginger, and garlic in a light salt brine. A refreshing, mild water kimchi that ferments at room temperature and keeps for a week in the fridge.

Crisp Japanese cucumber salad in sweet rice vinegar dressing with fresh ginger. A refreshing make-ahead side dish that pairs with sushi, teriyaki, or any Asian meal.

Koimo Nori-Ae: Japanese taro potatoes simmered in dashi broth and rolled in flame-toasted crumbled nori seaweed. A traditional side dish served at room temperature.

Traditional dry salt cure for a 14-pound ham using rough salt, brown sugar, and saltpeter. Includes a 3-week curing process with optional smoking instructions for homemade country ham.

Crunchy Southwestern slaw with julienned red cabbage, red onion, cumin, chili powder, and a sweet red wine vinegar dressing. No mayo, no fuss, big flavor.