8,375 oat bran recipes

Western beans and franks slow-baked with two kinds of beans, molasses, brown sugar, bacon, and diced orange. A hearty, smoky bean pot with citrus sweetness.

Neapolitan torte stacks chocolate, vanilla, and pink cake layers with green cream cheese filling and chocolate frosting. A retro Italian-flag-colored layer cake from boxed mixes.

Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.

Light fruitcake is the pale, buttery holiday classic: candied pineapple, cherries and citron with golden raisins, pecans and walnuts, brightened with lemon and vanilla, then brandy-soaked and aged for weeks.

Layered apple cake with a buttery crust, tangy cream cheese filling, sliced apples, and silky custard topping crowned with pecans. A showstopper baked in a springform pan.

Hazelnut double chunk cookies with toasted hazelnuts, chopped semi-sweet and white chocolate, and a splash of Frangelico. Half the nuts are ground into a paste that makes the dough incredibly rich and nutty.

Hollowed oranges stuffed with brown rice, chickpeas, and raisins dressed in an orange-tahini sauce with cumin and paprika. A stunning vegetarian main or side.

Greek-style lamb with peas braised in tomatoes with dill, parsley, and brown butter. Simmered until the liquid absorbs and only the rich butter sauce remains.

Kouloura rolls and buns are traditional Greek yeast breads with a tender milk-and-egg crumb, brushed with egg yolk and topped with toasted sesame seeds. A timeless hand-shaped loaf or roll.

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

Rustic Italian red bean, rigatoni, and hot sausage casserole braised with chard, tomato, oregano, and white wine. Stick-to-your-ribs baked pasta for cold nights.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Slow cooker chicken chili with browned thighs, dried navy beans, crushed tomatoes, green chiles, and sharp cheddar. Set it in the morning, come home to a bowl of smoky, spicy comfort.

Mesquite grilled chicken marinated in cumin, lime juice, garlic, and olive oil, served with a roasted corn and black bean relish with cilantro. A Southwestern grilled chicken dinner with smoky depth.

Crawfish cornbread loaded with crawfish tails, cheese, creamed corn, jalapenos, and onion. A savory Cajun cornbread that's more main dish than side.