10,000 oat bran recipes

Salmon fillets topped with lime, ginger, garlic, and fresh coriander, wrapped in buttery filo pastry and baked until golden and flaky. An elegant Thai-inspired dinner for two in 40 minutes.

Retro avocado-shrimp aspic sets sieved avocado and plump shrimp in a savory gelatin mold with pimiento, Worcestershire, and a dash of hot sauce. Unmold onto lettuce for a stunning vintage appetizer.

Cheddar toss and heat popcorn with melted butter, sharp cheddar, garlic salt, and onion salt. Oven-warmed until the cheese melts into every kernel.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.

Italian pork tenderloin roast studded with garlic and sage, brushed with olive oil, and baked until juicy. Five ingredients and ready in under an hour.

A quick coffee cake made with refrigerated dough, spread with apricot preserves and sweetened cream cheese, then topped with sliced almonds.

Whiskey grilling sauce with pineapple juice, soy sauce, fresh ginger, garlic, and a kick of bourbon. Five ingredients, 10 minutes, and ready to brush on chicken, steak, salmon, or pork.

Curried shrimp in a creamy roux-based sauce made with turmeric, ginger, curry powder, and shrimp-poaching broth. Served over white rice for a flavorful weeknight dinner.

Passover farfel muffins made with matzah farfel, eggs, and schmaltz baked in a hot muffin tin until puffy and golden. A 4-ingredient Pesach side dish with crispy edges.

Beef short ribs marinated in lemon juice, steak sauce, and cumin, then slow-cooked in the microwave until fork-tender. Bold tangy flavor with a spicy chili kick.

A North African-inspired chicken tagine with sweet bell peppers, dried fruits, brandy, lemon juice, and warm five-spice. Marinated overnight, then baked, served over couscous or barley pilaf.

Single-serving omelet with sauteed scallions, lemon thyme, and melted cheese. A simple, herb-scented breakfast that cooks in about 10 minutes.

Grilled chicken breast marinated in teriyaki, lime, and garlic, then topped with a fresh pico de gallo loaded with tomato, jalapeno, avocado, and cilantro. A bold fusion of Mexican and Asian flavors, ready in about an hour.

French chicken wrapped in bacon, seared golden, and oven-braised with onions and garlic, then served with a rich Roquefort cream sauce made from the pan drippings. Bold, savory, and deeply satisfying.

Oven baked herb chicken brushes boneless breasts with a buttery cheese-and-garlic dressing-mix glaze and a squeeze of lemon, then bakes them tender and golden. An easy, pantry-friendly weeknight dinner.

Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.