9,912 cholesterol recipes

Kissing in the clouds cookies: crisp coconut and popcorn meringues with a Hershey's kiss pressed into the center. A fun, fluffy retro dessert kids love to make.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Great dinner for two. Pork chops braised with cabbage and seasoned with Madeira wine and cider vinegar.

Barbecued chicken in a fiery citrus marinade of orange juice, scotch bonnet, garlic, and cilantro, grilled until crisp and served with lime-dressed chargrilled spring onions. Pile it into a wrap.

Skillet pork chops simmered in a smoky-sweet tomato sauce with green peppers, onions, and a touch of chili powder. Hearty, homestyle comfort food ready in under an hour.

Make-ahead spaghetti and meatball casserole that assembles in 15 minutes with uncooked pasta. Refrigerate overnight, bake the next day, and enjoy bubbly, cheesy comfort food.

Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette recipe

Healthy and delicious muffins are great for breakfast to start the day!

Garlic mud chicken roasted under a thick paste of 50 garlic cloves, olive oil, Cajun spice, and flour that bakes into a crispy, flavor-sealing crust. Seriously garlicky.

Armenian garlic cheese ball with farmer's cheese, walnuts, fresh dill and parsley, blended smooth and rolled in crunchy walnut pieces. A no-cook appetizer served with toasted pita.

An easy-to-make cake which is a perfect way to welcome the Autumn season!

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

Pickled bologna in a sweet vinegar brine with pickling spices and sliced onions. Old-school Midwestern bar snack and tavern classic that's ready overnight.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

Hollowed-out beets stuffed with sautéed kohlrabi, green olives, sour pickles, and rice, then baked with a lemon slice on top. A unique Jewish-style vegetable side dish.

Fennel, zucchini and tomato soup builds Mediterranean summer flavor from ripe tomatoes, sliced fennel bulbs, basil and white wine. A light, vegetarian first-course soup.