8,375 oat bran recipes

Pad phed pladuk: a fiery Thai catfish curry built on a from-scratch pounded chili paste of lemongrass, galangal, and kaffir lime, with fish fried in fresh coconut cream. Bold, aromatic, and seriously hot.

Classic spaghetti carbonara with crispy bacon, Romano and Parmesan cheese, eggs, and a splash of dry white wine tossed over low heat until silky and coated.

Mexican Yuletide cookies (polvorones) with butter, oatmeal, and pecans rolled in powdered sugar while warm. A crumbly, nutty holiday cookie that makes 6.5 dozen from one batch.

Pumpkin oatmeal Bundt with maple syrup, warm spices, and a pumpkin seed-oat streusel topping. Coffee-cake style ring made for fall mornings.

Flourless chocolate cream cake made with semi-sweet chocolate, pecans, and Irish cream liqueur, crowned with a pillowy Irish cream whipped cream topping.

Chocolate cake made with pureed green tomatoes, brown sugar, cinnamon, and orange zest, finished with a glossy dark chocolate glaze. Unexpected end-of-garden dessert.

Vegetarian sweet and sour stir-fry loaded with snow peas, broccoli, enoki mushrooms, water chestnuts, bamboo shoots, and tropical fruit (pineapple, mango, mandarin orange) over rice.

Moist persimmon bread studded with walnuts and raisins, lightly spiced and finished with a touch of bourbon. The persimmons keep the loaves tender for days.

A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.

New Orleans-style red beans simmered with smoked ham hocks, kielbasa, the holy trinity, and a kick of Tabasco. Thick, smoky, and good enough to make on a Monday or any day.

Quick chicken spaghetti with pasta sauce and vegetables in just 35 minutes. Only 5 ingredients make this a go-to weeknight dinner when time is tight.

Hot Italian sausage, fresh Roma tomatoes, rosemary, and briny green olives tossed with whole wheat pasta. A rustic Italian-inspired dinner ready in under 30 minutes.

Dahl Shaag, an Indian lentil and spinach stew with turmeric, cumin, mustard seeds, and garam masala tempered in ghee. Protein-packed, naturally vegan-friendly, and deeply comforting.

Lemon semolina cookies with fresh zest, fresh juice, and a sandy crunch from durum flour. Italian-style slice-and-bake cookies with a chewy center and crystalline sugar top.

Pecan pumpkin pie with a spiced pumpkin custard bottom layer and a buttery brown-sugar pecan topping. Two holiday pies in one, brightened with lemon zest and juice in the pecan filling.

Chocolate espresso macaroons with coconut, walnuts, and almond extract, held together by sweetened condensed milk. No flour, no eggs, chewy and intensely coffee-flavored.