10,000 cholesterol recipes

A simple and delicious dish that can be simmered all day and be ready once the kids come home from school.

Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.

Irish herb scones made from mashed potatoes, flour, and a blend of parsley, dill, savory, marjoram, and sage, then pan-fried until golden and crisp.

Layered Mediterranean eggplant pie with spinach, tomatoes, pesto, and softened onions under a golden pastry crust. Topped with caviar for a luxurious vegetarian main course.

A great way to give tofu some kick. Quite a traditional Chinese dish.

A delicious and hearty stew made with kohlrabies, sweet potatoes, chickpeas and raisins.

Grilled tofu skewers with summer vegetables: tofu frozen in teriyaki overnight for chewier, more absorbent cubes, then grilled with peppers, onions, and mushrooms and glazed with barbecue sauce.

Indonesian vegetable salad tossed in creamy peanut dressing with garlic, rice vinegar, and chili flakes. Crunchy tofu, bean sprouts, and broccoli make a bright gado-gado style make-ahead bowl.

No-bake Special K cereal cookies made with peanut butter, sugar, corn syrup, and crispy rice cereal. These crunchy, sweet clusters come together on the stovetop in under 15 minutes with just a handful of pantry staples.

Oatmeal chocolate peanut butter fudge melts together in a double boiler with soy milk, then chills into chewy chocolate squares with peanut butter swirls. Dairy-free, no candy thermometer required.

Geneva pear flan, a Swiss shortcrust tart piled with fresh pears, candied citrus peel, raisins and walnut oil, moistened with white wine and finished with a blanket of baked cream. An old-world tart from the French-Swiss border.

Soft French buttercream cookies made with powdered sugar, cream of tartar, and vanilla. Tint the dough with food coloring and top with colored sugar for holidays or parties.

A vibrant vegetarian couscous salad with chickpeas, zucchini, carrots, raisins, and fresh mint, dressed in orange juice, olive oil, cayenne, and cinnamon. Bright, filling, and ready in 30 minutes.

Chicken tagine with pine nut couscous braises chicken thighs in a fragrant Moroccan spice blend with dried apricots and prunes, served over couscous scented with lemon zest and toasted pine nuts. A dinner-party-worthy North African main.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Crown roast of lamb rubbed with garlic, rosemary, and olive oil, roasted alongside new potatoes. A stunning centerpiece for holiday dinners and special occasions.