9,195 oat bran recipes

Oranges and yams bakes alternating slices of sweet potato and fresh orange with juice and warm spices until tender. Bright citrus side dish for Thanksgiving or weeknight dinner.

Tangy sourdough banana pancakes with buttermilk and yogurt, topped with sliced bananas. Skip the syrup and let the sweet-sour contrast shine with just a pat of butter.

Fresh asparagus spears with a make-ahead orange and lime citrus cream sauce. Just 50 calories per serving, this elegant low-fat side dish is ready in 30 minutes and doubles as an impressive entertaining platter.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

This recipe is suitable for everyone, very enjoyable.

Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.

Pan-fried orange roughy fillets with crisp breadcrumb crust, finished with a bright pan sauce of garlic, white wine, lemon juice and parsley. Light, flaky and elegant in 40 minutes.

Edible cake-decorating roses and leaves shaped from a marshmallow-and-powdered-sugar fondant. A budget-friendly alternative to professional gum paste for birthday and wedding cakes.

Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.

Grilled corn with spicy butters tucks compound butter right into the husks before grilling. The butter melts into every kernel as the corn roasts, saturating it with flavor no drizzle could match.

A simple mashed butternut squash and carrot side, brightened with butter and a whisper of ginger. A naturally sweet, gluten-free vegetable mash for the holiday or weeknight table.

Massive fire camp chili recipe scaled to feed 1,200 people. Pinto beans, ground beef, bacon, jalapenos, and chili powder simmered for 6 hours over an open fire. A true crowd feeder.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Savory honeydew melon tossed with rice vinegar, fresh chile strips, and torn cilantro. A four-ingredient cool fruit salad that turns sweet melon into a Thai-inspired brunch starter.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.