10,000 cholesterol recipes

Browned chicken thighs braised in a Spanish-style sofrito of onions, garlic, tomatoes, paprika, and dried chilies, finished with chickpeas. A hearty one-skillet dinner.

Easy turkey soup with elbow macaroni, frozen mixed vegetables, and a surprising splash of orange juice concentrate. A fast weeknight soup ready in 35 minutes.

Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.

Fusilli with cauliflower: a 3-ingredient Italian pasta where florets simmer in olive oil until they break down into a silky sauce coating every spiral. Ready in 40 minutes.

Creamy peanut butter swirls into a hearty West African stew loaded with sweet potatoes, okra, and cabbage for comfort with a subtle spicy kick.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Kasha salad with buckwheat groats, green peas, mushrooms, tomatoes, and cucumber tossed in a garlic vinaigrette and served chilled over lettuce.

A useful dry rub to add flavor to all kinds of poultry.

Fresh apricots stuffed with almonds, soaked in rum, then dipped in cinnamon batter and deep-fried until golden for a show-stopping dessert.

Chinese five-spice chicken wings marinated in soy, sherry, and ginger, coated in water chestnut flour and deep-fried until golden and crispy. A crunchy, aromatic appetizer or party snack.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Marinated venison loin seared hot then roasted under a thick Dijon mustard, garlic, and herb crust. A lean gamey cut treated with classic French hunter-cuisine technique.

Onion and garlic sautéed in sherry simmer with vegetable stock, canned tomatoes, kidney beans, zucchini, green beans, and small pasta for hearty Italian vegetable soup.

Curried cabbage and arame seaweed sauteed in sesame oil with shoyu. A quick, mineral-rich macrobiotic side dish loaded with umami that's on the table in 20 minutes. Vegan and plant-based.

Quinoa sunchoke pilaf with chickpeas and green peas, toasted before simmering for a nutty depth. A hearty vegetarian one-pot side dish with Jerusalem artichokes and plant-based protein.

These scrumptious corn muffins are the perfect for breakfast for those who are constantly on the move.