3,754 cholesterol recipes

Lentil vegetable soup with sun-dried tomatoes, stewed tomatoes, spinach, and a hit of hot sauce. One-pot, naturally vegan, 32g fiber per serving, ready in 80 minutes.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Rice and bean casserole with brown rice, pink beans, cottage cheese, and wheat germ, topped with sesame seeds. A high-protein vegetarian one-dish meal.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Jalapeno pinto beans simmered from dried with onion, garlic, cumin, and bay leaf. Spicy, earthy, and versatile enough to serve as a side or mash into bean enchiladas.

Indian pakoras made with chickpea flour batter spiced with garam masala, coriander, and turmeric. Dip eggplant, potato, pepper, mushroom, or onion and fry until crisp. The chaiwala classic at home.

Banana blueberry bran muffins sweetened with honey and corn syrup, made with egg whites and skim milk. A low-fat, high-fiber muffin with no added butter or oil.

Classic Mexican fideo with toasted vermicelli coils simmered in tomato sauce, garlic, and onion. A quick, comforting one-pot side dish with an optional ground beef add-in.

A hearty hot cereal with oat bran, shredded apple, raisins, and a hint of caraway, sweetened with maple syrup for a healthy breakfast.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.

Slow-simmered pinto beans with salt pork, crushed chilies, and beef bouillon. Southwestern side dish that cooks low and slow for creamy, flavorful beans.

Fettuccine with red lentil sauce simmered with canned tomatoes, garlic, and a surprising pinch of cinnamon. A high-protein, plant-based pasta dinner ready in under an hour.

Saucy black beans simmered with sweet Vidalia onions, stewed tomatoes, green chiles, and a hit of orange zest. A Mexican-style pot that works over rice or inside enchiladas.