892 bran recipes

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

Crab, shrimp, fish, and squid braised in a clay pot with ginger, coriander root, mung bean noodles, and fresh basil in a soy-oyster sauce. A spectacular Thai seafood feast for four.

A layered casserole of wild rice, poached chicken, green beans, and mushrooms in a sherry-Parmesan cream sauce topped with sliced almonds. Minnesota hot-dish at its best.

Thai-style green curry made with chickpeas, a homemade green chili paste, apple juice, and evaporated skim milk. A lighter, vegetarian take on the takeout favourite, served over rice.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Soy-marinated chicken wok-seared with hot bean paste, ginger, garlic, and five spice, then served over steamed bok choy. An authentic Szechuan stir-fry with fiery, aromatic flavor.

Authentic Veneto-style pasta e fagioli with dried beans, prosciutto, rosemary-infused olive oil, and freshly grated Parmigiano. A rich Northern Italian classic that's worth every minute.

Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.

Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.

Curried whole chickpeas (chana) simmer in a freshly ground spice blend of cinnamon, cardamom, cloves, and cumin with ginger, chilies, and tomato. Authentic Indian vegetarian curry.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Authentic Pad Thai with chicken, shrimp, fried tofu, rice noodles, and tamarind-fish sauce dressing. Topped with crushed peanuts, bean sprouts, lime, and cilantro.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Nothing is more fascinating and delicious than eating at the open- air street hawker centers in Asia, particularly in Singapore. Each stall serves a specialty, typically an honest, unpretentious, home-style dish for $1 to $3 a plate. This rice noodle dish is hawker food at its best. If done right, its fragrance will tell you how good it's going to be as soon as it arrives at your table.

Homemade meatball soup with bow-tie pasta, chickpeas, spinach, and mushrooms in a basil tomato broth. Italian comfort in a bowl that feeds the whole family.