9,388 oat bran recipes

Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.

Beef and sausage chili built on a scratch-made ancho chile sauce, with green chiles, tomato, cumin and Mexican oregano. Rehydrated dried anchos give it deep, smoky flavor you can dial up to taste. No beans.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

Slow cooker beef stew loaded with potatoes, carrots, mushrooms, and tender chuck roast simmered in red wine broth. Set it and forget it for a soul-warming supper that feeds a crowd.

Mexican T Punch blends tequila with cold tea, pineapple juice, honey, lime, cinnamon, and aromatic bitters. A batch cocktail with warm spice and tropical citrus.

Old-fashioned pickled jalapenos with garlic and Mexican oregano in boiling vinegar. A simple, no-cook grandmother's recipe for spicy pickled peppers.

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

Daall-Mepali lentil soup is a Nepali-inspired dal with soft lentils, tomato, onion, and garlic in a spiced paste, served over rice. Vegetarian, warming, and budget-friendly.

Thai Tom Yum Gung, the classic hot and sour shrimp soup with lemongrass, kaffir lime leaves, enoki mushrooms, and chili paste. Bright, fiery, deeply aromatic.

Kulich bread machine recipe with raisins, dried cherries, almonds, and honey. A simplified version of the traditional Russian Easter bread with dried fruits and a sweet, aromatic crumb.

Old-fashioned crystal pickles brined for 8 days then boiled in a sweet spiced vinegar syrup until translucent. A heritage canning recipe with cinnamon, allspice, and cloves.

Shallot and papaya chutney simmers with cider vinegar, brown sugar, fresh ginger, golden raisins and cinnamon. Sweet-tangy condiment for grilled meats, roasts, fish, or burgers.

Wild rice and black-eyed pea salad with yellow bell pepper, jicama, zucchini, and cherry tomatoes in a lemon-Dijon vinaigrette with rosemary. No oil, no cooking required.