10,000 oat bran recipes

Roasted garlic whole grain mustard steeps yellow and black mustard seeds in apple cider vinegar overnight, then blends with a head of mellow roasted garlic and maple syrup. A homemade condiment worth jarring as a gift.

Cod fillet sliced and layered with napa cabbage, topped with ginger and sesame oil, steamed and served with a tangy sweet-and-sour dill pickle sauce. A unique Chinese-inspired fish dish with a surprising twist.

Htipiti is a Greek whipped feta dip with fried hot peppers and olive oil, mashed by hand into a spicy, creamy spread. Serve with bread or crackers as a Macedonian-style meze.

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

Stageline chili is a no-bean, big-batch Texas-style chili with chopped brisket, ground pork, green chiles, beer, and a shot of tequila. Simmered low for 2 to 3 hours and feeds 20.

San Antonio chile verde with simmered chicken breast, green chiles, tomatoes, and cumin. A Tex-Mex stew brightened with cilantro and a surprising splash of soy sauce for depth.

Eggs a la Wedgewood layers scrambled eggs with bacon, mushrooms, sour cream, and cheddar in a make-ahead casserole. Assemble the night before, bake fresh for brunch crowds.

Another succulent chicken dish made with broccoli florets and mushrooms in a creamy, rich soup base.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Smoked salmon platter with a tangy apple-horseradish cream, sliced black bread, steamed broccoli, capers, and lemon wedges. A light, elegant spread ready in just 15 minutes.

Three-meat meatloaf with ground pork, lamb, and veal bound with sour cream, oats, and a touch of cayenne. Rich, moist, and more flavorful than all-beef.

Sausage croquettes made old-fashioned style: sausage meat thickened with cracker crumbs, shaped into oblongs, rolled in cracker dust, and fried until crisp. Ready in 30 minutes for a hearty brunch.

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.

Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.

Provencal chicken breasts braised in white wine with tomatoes, leeks, kalamata olives, and orange zest, served over herb-tossed rosemary orzo. A French-inspired one-skillet dinner.