8,375 oat bran recipes

Candied orange peels turn citrus rinds into glossy, sugar-coated treats by double-blanching the peels, simmering in syrup, and rolling in sugar. A holiday gift project, ready overnight. Works with lemon or lime peels too.

Coke salad made with cherry Jello, dark sweet cherries, crushed pineapple, pecans, and cola. A retro Southern gelatin salad that belongs at every potluck.

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

Minestrone casalinga: a homestyle Italian vegetable soup packed with white beans, leeks, cabbage, zucchini, and orzo. Rustic, layered, and exactly what cold weather calls for.

Bread machine whole wheat peanut sesame bread enriched with a quarter cup of peanut butter and two tablespoons of toasted sesame seeds. A nutty, protein-rich sandwich loaf made on the whole wheat cycle.

Sweet pickled cherry tomatoes simmered in a thick sugar syrup with fresh ginger, lemon juice, and lemon rind until jewel-like and transparent. Makes 6 pints of gorgeous homemade preserves.

Green lentil soup with crushed tomatoes, garlic, bay leaves, and grated onion simmered for 2 1/2 hours. A splash of red vinegar at the end lifts the whole pot. Hearty, vegetarian, and deeply flavored.

A chocolate cherry upside-down cake made without eggs or butter. Cherry pie filling bakes under a rich cocoa batter, then gets flipped for a stunning glossy cherry top.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

Fresh fruit salad with cantaloupe, honeydew, strawberries, oranges, grapes, peaches, and watermelon dressed with lemon juice or yogurt. A maple-vodka option for adults.

North Carolina-style barbecued baked beans with dried pinto beans, chili powder, mustard, and tangy vinegar sauce. A smoky, spicy Southern casserole baked with onion slices on top.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.

Thai bananas in coconut cream with brown sugar, jasmine essence, and toasted sesame seeds. A warm, fragrant Southeast Asian dessert using firm green bananas.

Homemade frozen fruit cocktail mix with watermelon, cantaloupe, peaches, grapes, and blueberries in an orange-lemonade syrup. Freeze in pint containers for up to 8 months of fresh fruit cups.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.