3,754 cholesterol recipes

Boiled fruit cake with raisins, currants, mixed fruit, and warm spices like allspice, cloves, and cinnamon. An eggless, no-butter fruit cake thats dense and deeply spiced.

Summer vegetable saute with squash, bell pepper, green onions, and fresh tomato seasoned with chili powder. A quick low-fat vegetarian side served over rice.

Butterfinger poke cake made with German chocolate cake mix, butterscotch topping soaked into the layers, and crushed candy bars folded into whipped topping with pecans.

Healthy chicken fajitas with poached and seared chicken breast, colorful bell peppers, homemade pinto beans, and fresh tomato salsa. A complete from-scratch Tex-Mex dinner.

Cinnamon candied pecans with a crunchy egg white and sugar coating baked low and slow at 225F. Five ingredients and utterly addictive for snacking or gifting.

Fresh garden tomato pasta salad with Roma tomatoes, garlic, olive oil, and a full cup of fresh basil. Served hot or chilled, this simple summer pasta celebrates peak-season tomatoes.

Healthier apple pie packed with granola and raisins for texture, using less sugar than traditional recipes. Tart apples get spiced with cinnamon, cloves, and vanilla. Optional lattice top.

Peanut butter oatmeal cookies with corn syrup, egg whites, and rolled oats. Chewy, lower-fat cookies sweetened with brown sugar and natural peanut butter.

Whole wheat flowerpot bread with oatmeal and molasses, baked in clay pots for a rustic round loaf. A fun yeast bread that rises right in the pot for a charming presentation.

Jumble berry pie with fresh blueberries, raspberries, and blackberries in a buttery single crust. A simple three-berry pie with a thick, bubbly filling and just five minutes of prep.

Pinto bean salsa with three dried chiles, dark beer, blackened tomatoes, and caramelized onion, pureed and re-fried in smoking-hot peanut oil. A deeply smoky, complex Mexican condiment.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

No-cook summer couscous salad with fresh and sun-dried tomatoes, black olives, mint, coriander, parsley, and garlic in olive oil. A light, herby Mediterranean side dish.

Fresh spinach wok-tossed with toasted almonds, ginger, and a savory miso-soy drizzle. This 20-minute vegetarian side dish is nutty, earthy, and packed with iron-rich greens.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Yeast-free brown rice bread made with whole wheat flour and cooked brown rice. Hand-kneaded 300 times and naturally leavened overnight. Dense, hearty, and vegan.