10,000 oat bran recipes

Leg roast of venison larded with salt pork, onion, and apple slices, seasoned with allspice and rosemary, then slow-roasted on a rack. A classic hunter's approach to game meat.

Chicken leg pieces marinated in spiced yogurt with ginger-garlic paste, mace, cumin, and gram flour, then roasted on skewers. Cook it tandoor-style, on the grill, or in your oven.

Cream of mussel soup made the classic way: steam-opened mussels, a quick butter-flour roux, and a splash of cream stirred in at the end. Five ingredients, twenty minutes, restaurant results.

Three-ingredient no-bake pie crust made from ground corn flakes and reduced-fat cream cheese instead of butter. Crispy, lightly sweet, and ready to fill after a quick chill.

Russian codfish soup with milk, cream and simple seasonings. Delicate white fish soup ready in 40 minutes, named after Rasputin.

Spinach and crumbled bacon baked in a rich custard with pecans, cheddar cheese, and half-and-half. A Southern-leaning quiche with nutty crunch in every slice.

A simple recipe that helps you make a savory gravy that's perfect over steak, mashed potatoes or a succulent pot roast.

Whole roasted salmon stuffed with bacon-wilted red cabbage and roasted chestnuts, baked in white wine and served with a shallot-vinegar butter sauce.

Mung dahl with turmeric, garlic, ginger, and a tadka of cumin seeds in ghee. A classic Indian lentil dish that simmers into a creamy, warming bowl of comfort.

Modern fajitas with flank steak marinated overnight in a chili-cocoa-tequila rub, then grilled and sliced for tortillas. Served with guacamole, refried beans, salsa, and cilantro for a smoky Tex-Mex spread.

Brussels sprouts simmer in chicken broth, then get coated in a creamy Dijon mustard sauce thickened with cornstarch. Ready in 40 minutes start to finish.

Veal paprikash braised low and slow with white wine, tomatoes, and sour cream. Cubed veal shoulder turns fork-tender in a rich paprika sauce that's pure Hungarian comfort.

Savory garlic coeurs a la creme with goat cheese, cottage cheese, roasted garlic puree, and yogurt. A French-style molded cheese appetizer drained overnight, served with smoked salmon and toast.

No-bake marshmallow cream peach pie folds melted marshmallows, whipped cream, and diced fresh peaches into a graham cracker crust. Five ingredients, no oven, hours of fridge time for a cool summer slice.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Bok choy stir fry with bean sprouts and snow peas in a glossy chicken bouillon glaze. A quick vegetable side dish with crisp-tender texture, done in 20 minutes.