10,000 oat bran recipes

Marco Pierre White's homemade mayonnaise from the Mirabelle restaurant.

An amazing Appetizer. Quick and Easy to Prepare. Always a Hit with your Guests.

A tasty side dish that doesn't take long to make or satisfy.

French Belgian endive salad (Salade d'Endives) with a Dijon mustard and walnut oil vinaigrette, garnished with walnuts and fresh tomatoes. A crisp, bitter, elegant starter.

Smith College fudge with molasses, brown sugar, and unsweetened chocolate cooked to soft-ball stage. The classic 1900s women's college recipe with deep, rich flavor.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

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Easy paella-inspired casserole layered with Cajun rice, diced turkey or chicken, shrimp, peas, and a four-cheese blend. A weeknight shortcut that skips the saffron and delivers the comfort.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

Create a new tasty side dish today with this simple recipe that uses mixed herbs and cream of chicken soup.

Canned sardines warmed in white wine over a soft fennel and onion relish. A simple, elegant Mediterranean-style fish dish using the sardine oil for cooking.

Kahlua pecan pie cookies with a buttery brown sugar cookie cup filled with a caramel pecan center spiked with coffee liqueur. A two-bite spin on pecan pie.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

Fresh raspberry pie suspends 5 cups of raw berries in a glossy raspberry gelatin glaze inside a graham cracker crust. No-bake summer dessert that lets the fresh fruit shine.

Lighter tiramisu made with cooked egg whites, mascarpone, reduced-fat cream cheese, brandy, and espresso-soaked ladyfingers. No raw eggs, layered in a trifle bowl, and chilled overnight.

Rhubarb and strawberry compote in a glossy orange juice syrup. Rhubarb simmers first, then fresh strawberries fold in off the heat for a fresh-tasting spring fruit topping. Light, tangy, low-sugar.