10,000 cholesterol recipes

Strawberry-banana Jell-O salad with banana pudding, whipped topping, fruit cocktail, and walnuts. A fluffy retro picnic salad that's more dessert than side.

Peeled radishes with red-vein streaks, stuffed with green olives and frozen into ice cubes, then dropped into tomato juice. The creepiest Halloween drink that's actually edible!

Seasoned tempeh aspic: grated tempeh browned with tamari and paprika, set in an agar-based vegetarian aspic with dill pickle and bell peppers. A meat-free spin on old-world cold cuts, served with rye and mustard.

Easy crusty French-style bread with just five ingredients: flour, yeast, water, sugar, and salt. Baked with steam for a crackly golden crust and chewy interior.

Mama's chicken cacciatore: paprika-dusted chicken browned in olive oil, then braised in dry Marsala with crushed plum tomatoes, carrots, celery, and peppers. Italian comfort food the way Madre made it.

Penne tossed in a light béchamel cream sauce with flaked canned salmon, sweet peas, parsley, and parmesan. Pantry-friendly 30-minute weeknight dinner.

Fat-free pineapple upside down cake delivers all the caramelized fruit and tender crumb of the classic without butter or oil. Egg whites and corn syrup do the work, no compromise on flavor.

Hot spicy bean curd stir-fried with salted black beans, green chili, garlic, and soy sauce in a savory thickened sauce. A quick vegetarian Chinese tofu dish over noodles or rice.

Stir-fried flank steak with a soy-sherry gravy over crunchy scalded bean sprouts and onion, seasoned with homemade Szechuan pepper salt. A textural Chinese beef dish.

Japanese cookies made with whipped egg whites, rice flour, and melted shortening, spread thin and baked until crisp. A delicate, naturally gluten-free wafer-style cookie.

Brightly colored and boldly flavored, this meat-free chili is lightly seasoned with cinnamon.

This Sri Lankan kakuluwo simmers blanched crab in a spiced coconut gravy thickened with grated coconut and ground rice. Fenugreek, curry leaves, and lime make it unmistakably island-style.

Blend firm tofu with sugar, vanilla, and a squeeze of lemon for a silky dairy-free whipped topping. No cooking, no fuss, ready in 10 minutes flat. A quick vegan stand-in for whipped cream on pies, fruit, and beyond.

Baked cod smothered in a creamy mushroom sauce with sweet peas, red bell pepper, and a squeeze of lemon. A freezer-friendly weeknight fish dinner ready in under an hour.

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

Thai-style red curry pork stir-fry with green beans, mushrooms, red pepper, and fresh basil. A quick weeknight wok dinner with fish sauce and red curry paste.