3,754 cholesterol recipes

Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.

Old-fashioned pineapple cream candy made with real pineapple, brown sugar, marshmallows, and nuts. Cooked to soft ball stage and beaten until creamy for a fruity, fudge-like confection.

No-bake peanut butter treats with oats, powdered sugar, and your choice of raisins, coconut, chocolate chips, or peanuts. Mix, drop, and set. No oven needed.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

Grilled cheese pita pocket stuffed with tomato, alfalfa sprouts, dill pickles, and pepper rings. A crispy, veggie-loaded twist on the classic grilled cheese using pita bread.

Tuscan white bean stew with spinach, bitter radicchio, garlic, anchovy, and lemon. A quick Italian-inspired pasta topping that feels both hearty and fresh.

Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.

Flageolet beans sauteed with garlic and tarragon, tossed with fusilli pasta and finished with balsamic vinaigrette. A light, French-inspired vegetarian pasta dish with creamy beans.

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.

Layers of tofu ricotta, herb-sautéed zucchini, golden mushrooms, and spinach stacked between artichoke lasagna noodles in a rich spaghetti sauce. A hearty vegan lasagna for 8 that's loaded with vegetables and bakes up bubbling and gorgeous.

Tomato, barley, and chicken soup: bone-in chicken legs simmered with pearl barley, tomatoes, carrots, and herbs into a thick, hearty bowl. A weeknight one-pot supper.

A 30-minute curry rice bowl with spinach, black beans, and tomatoes. Naturally vegetarian, high-fiber, and built almost entirely from pantry staples and the freezer.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.

Lima bean and ham stew, smoky ham hocks simmered with tender dried lima beans, onion, carrot and celery. A hearty, soul-warming pot of Southern comfort, with the ham shredded right back in.

Vegetarian split pea soup simmered with leeks, carrots, and garlic, then half-pureed for a body that's creamy and chunky at once. Crowned with homemade garlic-butter whole wheat croutons.

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.