10,000 oat bran recipes

Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.

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.

Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.

By adding extra fish such as a lobster per person this will become a meal instead of a soup.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

Garlic egg soup: a whole head of mellow simmered garlic in chicken broth, enriched with tempered egg yolks and ribbons of egg white, brightened with lime and cardamom. A soothing, restorative bowl.

Tagliatelle tossed with crispy hot Italian sausage, wilted kale, chicken stock, and sharp pecorino cheese. A rustic Italian pasta that comes together in 40 minutes flat.

Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.

Egg white-battered chicken chunks fried crisp in peanut oil, tossed with roasted peanuts in a spicy sauce of garlic, ginger, dark soy, sesame oil, and red vinegar. Sichuan-inspired heat at home.

Lemon-tarragon chicken breasts with mushrooms and sherry, finished with a sour cream pan sauce over egg noodles. A creamy, herbed skillet chicken dinner ready in under 45 minutes.

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

An Italian-Jewish Passover pie with seasoned turkey breast, pine nuts, and broth-soaked matzo bound with eggs and baked with egg yolks nestled on top. Fragrant with sage, rosemary, and nutmeg, this kosher holiday main is truly special.

Cream of cheese soup with sharp cheddar, white wine, and half-and-half. Silky, boozy, and ready in half an hour with a paprika-dusted finish and crouton crunch on top.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.