8,499 cholesterol recipes

Crockpot beef stock made hands-off with beef soup bones, onion, celery, and peppercorns simmered all day. The set-it-and-forget-it foundation for soups, stews, and sauces.

Garbanzo bean salsa blended smooth with fresh cilantro, yogurt, green onions, and lime juice. A creamy, protein-rich dip that works as a hummus alternative in 15 minutes.

Skinless chicken legs marinated overnight in malt vinegar, dry white wine, shallots, and fresh basil, then broiled until caramelized and tangy. A bold, pub-inspired twist on weeknight chicken.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Green bell peppers stuffed with a tangy cabbage, onion, and chili filling, pickled in spiced cider vinegar. Old-fashioned canning at its crunchy, fiery best.

Veal and asparagus, simply prepared with the French classic Bearnaise sauce.

Cantonese roast duck rubbed with hoisin, five spice, sherry, and brown bean sauce, then slow-roasted until the skin turns lacquered and crackling. A Chinatown classic at home.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Frozen fruit salad cups with strawberries, bananas, crushed pineapple, and apricot nectar in a simple sugar syrup. Individual servings frozen in cupcake liners.

Homemade papaya liqueur infused in vodka with lemon zest for one week, then strained and aged. Just 4 ingredients for a tropical, fruity spirit. Best made in May or June.

Three-ingredient pumpkin seed and sesame brittle made from caramelized sugar, pepitas, and sesame seeds. No candy thermometer needed for this quick, crunchy homemade candy.

Slow-roasted beef brisket brushed with soy sauce and smothered in onion soup mix. Four hours in the oven yields fork-tender, deeply savory meat that practically carves itself.

Easy chickpea salad with scallions, cilantro, lemon juice and a hit of cayenne. Bright, no-cook vegetarian side dish high in fiber and protein.

Ghoul-Ade Halloween punch made with grape and orange Kool-Aid mixed with ginger ale for fizz. A spooky, murky-colored party drink kids love.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.