10,000 oat bran recipes

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Authentic tandoori marinade with drained yogurt, fresh ginger, garlic, cumin, coriander, turmeric, cardamom, and hot chilies. Draining the yogurt first is the step most recipes skip.

Polenta pie with a cornmeal crust, pizza sauce, porcini mushrooms, and homemade yogurt cheese topped with capers and parmesan. A low-fat vegetarian take on deep-dish pizza.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.

Homemade Grape-Nuts cereal from scratch with graham flour, buttermilk, and syrup. Baked into a thin slab, ground through a food chopper, then crisped again for that signature crunch.

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

A lemon-scented yeast bread studded with blueberries, made entirely in your bread machine. Five minutes of hands-on work gets you a soft, fragrant loaf with pops of fruit in every slice.

Mama Bear roll is a dense, hearty milk bread made in the bread machine, with a tight, sturdy crumb that toasts up beautifully. A simple, no-fuss loaf for thick, golden slices of toast.

Sweet summer corn can't be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon.

Learn how to cook fluffy quinoa or nutty teff on the stovetop with just water and salt. A simple base recipe for grain bowls, soups, and side dishes.

Slow cooker beef stew loaded with potatoes, carrots, mushrooms, and tender chuck roast simmered in red wine broth. Set it and forget it for a soul-warming supper that feeds a crowd.

Whole duck gets blanched, coated in a sweet-spicy glaze of brown sugar, ginger, and star anise, then roasted until the skin turns crackling-crisp for rolling into Chinese pancakes with hoisin and scallions.

Old-fashioned crystal pickles brined for 8 days then boiled in a sweet spiced vinegar syrup until translucent. A heritage canning recipe with cinnamon, allspice, and cloves.

Bianco Mangiare is a layered Italian dessert with sponge cake, vanilla-cinnamon milk pudding, chocolate sprinkles, pecans, and cherries. Served cold, this elegant no-bake treat is pure old-world charm.