9,195 oat bran recipes

Chili spiced chicken drumsticks baked with lime juice and chili powder until crispy and tender. A lean, three-ingredient baked chicken recipe with bold, smoky heat.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Simple buttered fiddleheads with lemon juice, salt, and pepper. A quick springtime side dish that highlights the grassy, asparagus-like flavor of fern shoots.

Homemade garam masala with roasted coriander, cumin, cardamom, cinnamon, cloves, peppercorns, and nutmeg. A fragrant Indian spice blend ground fresh for maximum aroma.

Oven-roasted asparagus tossed with olive oil and finished with a splash of balsamic vinegar. Four ingredients, high heat, and ready in 15 minutes.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Cinnamon, clove and nutmeg ornaments are fragrant homemade holiday decorations, not edible: a no-bake dough of warm spices and applesauce, cut into shapes, air-dried, and hung to scent your home with Christmas spice.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Sesame buns shape basic bread dough into 8 round burger or sandwich buns, brushed with egg white wash and topped with sesame seeds for that classic bakery finish.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

Classic Italian crostini made by rubbing sliced bread with raw garlic, brushing with olive oil, sprinkling with rosemary, and baking until crisp. Four ingredients, 30 minutes.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.