10,000 oat bran recipes

Smoky, briny oysters folded into whipped cream cheese with horseradish kick, topped with butter-toasted almonds, and baked until bubbling. The hot dip that turns any party into an event.

Roast pork loin with Marsala-steeped dried figs, butter-glossed pearl onions and honey mustard on the side. A rustic, wine-braised dinner-party centerpiece.

Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.

Chicken Parmesan made with boneless skinless thighs, breaded and pan-fried golden, then baked with mozzarella and spaghetti sauce topped with Parmesan. Juicier than breast meat.

Liver, bacon and onions done right: beef liver soaked in milk to mellow its bite, dredged, pan-fried until just pink, then simmered in a savory herb gravy with crisp bacon and sweet onions. Old-school comfort food.

Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.

Slow cooker pork, potato, and green bean stew: pork loin simmered with potatoes, onions, garlic, and green beans in a thyme-scented broth. Set it in the morning, come home to dinner.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

Deep-fried French toast dipped in a flour and baking powder batter, fried golden in an inch of oil, then dusted with cinnamon sugar. Crispy outside, custardy inside.

Sun-dried tomato beer bread made with self-rising flour and no yeast. No kneading, no rising, no waiting. Mix, pour, and bake for a savory loaf in about an hour.

Quick chicken curry with peas built on a pantry shortcut: a packet of onion soup mix and curry powder finished with plain yogurt. One skillet, on the table in 40 minutes over rice.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Creamy Creole peanut soup with crunchy peanut butter, fresh chilies, chicken, and heavy cream. Rich, nutty, and spicy with roots in Southern and African cooking.

Oatmeal millet muffins with rolled oats softened in boiling water and toasty whole millet for crunch. The morning muffin with two grains, golden tops, and tender, rib-sticking crumb. Freezes well.

Sausage triangles with pork sausage, mushrooms, and Monterey Jack cheese wrapped in buttered phyllo dough and baked golden. A crispy, flaky make-ahead appetizer for parties.

Chilled pasta and crab salad tossed with creamy mayo, garlic, and diced onion. Add broccoli, peas, or cauliflower for a loaded cold pasta dish that's perfect for potlucks.