10,000 oat bran recipes

Clare's meringue roulade: a soft, marshmallowy meringue rolled around whipped cream, fresh strawberries, and ripe mango. A crackly-crusted, gluten-free showstopper dessert.

Whole berry cranberry sauce with fresh orange juice, zest, and just a cup of sugar. Done in 15 minutes from stovetop to bowl. The Thanksgiving classic that beats canned every time.

Crisp-tender carrots and celery tossed with pearl onions in a buttery brown sugar and lemon glaze. A quick, low-calorie side dish ready in under 20 minutes.

Almond praline bell made from toasted ground almonds and honey-sweetened hard crack candy, shaped in a mold for a stunning edible centerpiece. A classic showpiece confection.

Sugar sugar and more sugar is the main ingredient in most cranberry sauces. Following the paleo diet gives you the healthier upper hand for making your own sugar-free sauce with fresh cranberries.

This delicious and nutritious dish is simple to prepare, and easy to follow!

Passion fruit mousse blends fresh passion fruit pulp with sweetened condensed milk, served chilled inside the emptied fruit shells with a cherry on top. Two-ingredient tropical dessert.

Hawaiian fruit salad with apples, bananas, fruit cocktail, miniature marshmallows, and Cool Whip. A creamy, no-cook fruit salad that kids love, ready after a good chill in the fridge.

Creamed broccoli with parmesan blanches florets and stems, then mashes them into a nutmeg-spiked cream reduction. A rustic vegetable side that reads like a dressed-up purée.

Mango Splash cocktail with fresh mango puree, curacao, lime juice, and sparkling wine. An elegant brunch drink or party cocktail with a make-ahead puree base. Non-alcoholic option with ginger ale.

Old-fashioned cucumber and onion salad: paper-thin cucumber and onion slices marinated overnight in a sweet-tart vinegar brine. The crisp Midwestern picnic side that gets better as it sits.

Soft breadsticks kneaded with rosemary and oregano, brushed with egg wash, and baked on a cornmeal-dusted sheet for a crisp crust with a tender, herby crumb.

Pan Di Spagna - Basic Genoise (Sponge Cake) recipe

Hot apple soup pureed from a mix of tart Granny Smith and sweet McIntosh apples with cinnamon, nutmeg and a swirl of cream. Vegetarian, ready in under an hour. A Fall soup that doubles as brunch.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.