10,000 oat bran recipes

Mutton Curry with a marinade of coriander, almonds, and garlic, slow-cooked with yogurt, saffron, cream, and garam masala. A Mughlai-style Indian curry finished in the oven.

Chocolate dunking cookies cut into long fingers, baked firm for plunging into milk or coffee. Egg-white-based, lower fat than typical, with cocoa powder backbone.

Linzer tart with a spiced almond crust, raspberry fruit spread, and a piped lattice top. An Austrian-inspired pastry sweetened with apple juice concentrate instead of refined sugar.

No-bake peanut butter nuggets with corn flake crumbs, coconut, and honey. Four ingredients, no oven needed, and kids can make these themselves.

Lobster gazpacho with chilled lobster meat, avocado, artichoke hearts, cucumber, and jalapeno in a balsamic-citrus broth. A luxurious cold soup for summer.

Pasta with asparagus, an aglio e olio-style dish with five cloves of garlic, red pepper flakes, hot sauce, fresh asparagus, and Parmesan over mostaccioli. Light, garlicky, ready in 40 minutes.

One-skillet beef and ramen stir-fry with sirloin strips, broccoli, carrots, water chestnuts, and mushrooms. A 30-minute weeknight dinner using instant ramen noodles.

Chiang Mai steaks feature pan-fried beef tenderloin in a rich peanut butter curry coconut sauce, garnished with kiwi and toasted coconut. Thai-inspired and ready in 40 minutes.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Tuna tapenade with oil-packed tuna, black olives, capers, garlic, lemon juice, and a splash of dark rum blended smooth with olive oil. A Mediterranean spread for crudites or crackers.

A chocolate cherry fruitcake made easy with quick-bread mix, maraschino cherries, pecans, chocolate chips, and a splash of kirsch. Fruitcake even skeptics will love.

Moroccan diced pepper and tomato salad with grilled green peppers, fresh tomatoes, and garlic. A smoky, no-cook side dish served chilled with just four ingredients.

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

Fettuccine and mushrooms in a light white wine, lemon, and garlic sauce with red pepper flakes and parsley. A dairy-free, diabetic-friendly pasta side dish in 45 minutes.