9,390 oat bran recipes

Smoky kielbasa red beans and rice made in the microwave in 30 minutes. Pinto beans, tomato sauce, and cayenne bring bold Cajun-style flavor to this one-pot weeknight dinner.

A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.

Low-fat chicken a l'orange with a glossy orange juice and honey sauce spooned over pan-cooked chicken breasts. Fresh orange sections and a splash of orange liqueur brighten every bite.

Cold beet borscht with canned beet juice, tomato juice, lemon, and a yogurt swirl. No-cook chilled summer soup ready in minutes plus a brief chill. Diabetic-friendly and refreshing.

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

German braised red cabbage with bacon, apple, onion, and a sweet-sour vinegar-sugar finish. A traditional side dish that gets better with every reheat.

Slow cooking brings out the tantalizing flavor in this dish that will have your family licking their lips.

Steamed char siu bao (BBQ pork buns) with a savory-sweet filling of roast pork, oyster sauce, and soy in fluffy steamed dough. A dim sum classic made at home.

Ajat: Thai cucumber relish with thinly sliced cucumber, red onion, cilantro, and fresh chili in a sweet-tangy rice vinegar marinade. The crisp side that cuts through rich Thai curries and satay.

Jamaican jerk rub paste with four hot chili peppers, allspice, cinnamon, nutmeg, and thyme. A fiery wet rub with real Caribbean heat. Mix, rub, and grill for authentic jerk flavor.

Chilled fruit soup with spiked melon: champagne-sweetened fruit broth ladled over vodka-and-tequila-marinated melon, grapes, and plums. A grown-up summer starter built for heat waves.

No-sugar raisin bars sweetened only with raisins and unsweetened apple juice, made with whole wheat flour and warm spices. Low calorie and naturally sweet.

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.

Filipino pork skewers marinated overnight in soy sauce, lemon juice, and crushed garlic, then grilled or broiled. Only 4 ingredients for a tangy, savory pork barbecue.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.