10,000 oat bran recipes

Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.

Italian seafood risotto layered with shrimp, scallops, squid, mussels, and clams in a white wine garlic broth. Finished with bright gremolata and fresh herbs for a restaurant-worthy showstopper.

Blanched spinach pureed smooth and dressed with mustard oil, ginger, garlic, and green chili. An authentic Bihari-style saag side dish ready in 20 minutes with just 6 ingredients.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Irish potted herrings baked in Guinness stout and vinegar with bay leaves, cloves, peppercorns, and onion rings. A traditional cold fish dish with deep, malty tang.

Greek lamb souvlaki marinated in lemon juice, white wine vinegar, garlic, and oregano then grilled on skewers until brown and crispy. Works with beef, shrimp, or halibut too.

Indian gobhi samosas stuffed with grated cauliflower, peas, cumin seed, garam masala, amchoor, and asafetida, then deep-fried until golden and crisp. A spiced vegetarian snack perfect with chutney.

A bold, no-fuss roasting method where garlic-studded beef gets a high-heat sear, then rests in the closed oven for fork-tender results. Three simple ingredients, one show-stopping centerpiece roast.

A rustic Sicilian appetizer of pan-fried eggplant simmered in a sweet-and-sour sauce with olives, capers, pine nuts, and tomato. Served at room temperature for bold Mediterranean flavor.

Fresh spinach salad tosses tender baby spinach with a Caesar dressing thinned by cottage cheese for a creamy, lightened-up dressing. Three-ingredient salad ready in minutes.

Broiled crab melts on Melba toast rounds with lime, green onion, and hot mustard, topped with bubbling Swiss cheese. A two-bite appetizer for parties, ready in 20 minutes.

Lung Fung Shrimps with jumbo shrimp and three kinds of mushrooms deep-fried then wok-tossed in oyster sauce, soy, ginger, and sesame oil. A classic Cantonese banquet-style seafood dish.

Try this tasty French bread that is made with prepared mustard, garlic and chives.

Miniature cream cheese tassies filled with apricot fruit filling, nuts, and vanilla in a buttery pastry cup. Bite-sized holiday cookies baked in mini muffin tins.

Chicken breasts layered with Swiss cheese, smothered in cream of chicken soup, and topped with buttery herb stuffing crumbs. Five ingredients, 10 minutes prep, pure comfort.

Whip up this glossy sweet and sour sauce in minutes using your blender. Pineapple juice concentrate, brown sugar, vinegar, and green pepper make a thick, tangy glaze for roasted or broiled meats.