9,388 oat bran recipes

Pickled Hot Peppers with Honey and Horseradish recipe

Leg roast of venison larded with salt pork, onion, and apple slices, seasoned with allspice and rosemary, then slow-roasted on a rack. A classic hunter's approach to game meat.

Fresh figs gently poached in a simple sugar syrup until soft and jammy, then served with cream. A 3-ingredient, 15-minute breakfast that feels like a special occasion.

Baked oranges boiled whole until tender, then baked in a red cinnamon candy syrup and chilled overnight. A sweet, spiced fruit side dish for roasted meats.

Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.

Tangy sourdough bread made in a bread machine with active starter, bread flour, and minimal ingredients. Feed starter first for lighter loaf.

Light fudge brownie sundae with a self-saucing chocolate cake baked over a built-in fudge layer, topped with frozen yogurt. A reduced-fat dessert that uses applesauce in place of butter.

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

Homemade chocolate fondant candies made from a sugar syrup cooked to firm-ball stage, kneaded with unsweetened chocolate, then finished with pecans or dipped in white chocolate.

A lighter green chili loaded with beans, green peppers, jalapenos, green chiles, and cumin in chicken broth. No tomatoes, all heat, ready in 30 minutes flat.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.

Spicy homemade dill pickles with hot chili peppers, garlic, mustard seeds, and fresh dill in a vinegar brine. Crunchy, fiery refrigerator pickles ready in 3 to 4 weeks.

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Grilled chicken teriyaki with a homemade marinade of soy sauce, dry white wine, sugar, ginger, and garlic. Pounded thin for even cooking and basted on the grill for a glossy, caramelized finish.

Orange barbecue sauce with chili sauce, molasses, soy, Chinese black vinegar, and fresh ginger. A sweet-tangy glaze for ribs, chicken, and beef with an Asian-fusion edge.