9,388 oat bran recipes

Posole with hot Italian sausages, green tomatoes, white hominy, and oregano in a tomatoey broth. A hearty Mexican-inspired stew served with lime wedges and warm tortillas.

Homemade German-style mustard with whole mustard seeds, cider vinegar, cinnamon, allspice, and honey. Bold, grainy, and fiery. Keeps in the fridge for months. Gift-jar worthy.

Chewy mini chocolate chip bars made with nonfat yogurt and egg whites instead of butter. Lower in fat but still loaded with brown sugar chewiness.

Homemade chicken soup is the best food on cold winter days or when you catch a cold. It's packed with flavour and loaded with goodness.

A light, airy strawberry souffle made with whipped egg whites and fresh berry puree, drizzled with a warm strawberry-orange sauce. Elegant, low-calorie, and stunning.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

Old-fashioned buttermilk rolls topped with poppy seeds and brushed with melted butter. Soft, tangy, and ready in about an hour. Makes 2 dozen dinner rolls.

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Scandinavian beet salad with sliced boiled beets marinated in a caraway-infused vinegar dressing. A traditional Nordic side dish that needs 8 hours to absorb the sweet-tangy flavors.

Fresh orange salsa with diced oranges, tomatoes, red onion, jalapeno, ginger, and cilantro. A bright, citrusy no-cook salsa that pairs with grilled fish, chicken, or tortilla chips.

Fresh salsa fresca with tomatoes, tomato juice, jalapeno, serrano chile, cilantro, and garlic. A double-heat Mexican salsa that needs 2 hours to chill for the flavors to meld.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Dilly beans pickled with garlic, red pepper flakes, and fresh dill in a hot vinegar brine. Crisp, tangy, spicy pickled green beans canned in pint jars.

Classic apple pie filling with sliced apples, cinnamon, sugar, and lemon juice. A simple, no-fuss five-ingredient filling for a traditional double-crust apple pie.

Provencal onion soup with eggplant, zucchini, tomato paste, and fresh basil simmered in red wine. A low-fat, vegetable-rich French soup with no butter or cheese.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.