10,000 cholesterol recipes

Armenian stew layers dried apricots, chickpeas, and lentils with sliced onions and molasses for a rustic vegetarian one-pot. Naturally vegan, fiber-rich, and served over brown rice.

Plum conserve with oranges and walnuts: a rich, old-fashioned preserve of plums and whole ground oranges simmered with raisins and sugar, studded with walnuts. A nutty, jammy spread for toast and cheese.

Christmas carrot pudding steams grated carrots and potatoes with breadcrumbs, raisins, suet and warm spices into a moist British holiday pudding served with brown sugar sauce.

Smoky eggplant salad mashed with tomatoes, cayenne pepper, and olive oil, served chilled as a dip or spread. A simple vegetarian appetizer with a spicy kick.

Napa cabbage and cilantro slaw with red bell pepper in a lime-garlic dressing with red pepper flakes. A crisp, light Asian-style coleslaw that's mayo-free and ready in 20 minutes.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

An easy 5-ingredient homemade barbecue sauce is bold, tangy, and sweet. Perfect for brushing onto chicken, steak, or even using as a dipping sauce.

Enjoy this delicious coffee cake with your favorite coffee or tea in a beautiful afternoon.

Pocket soup is a homemade instant soup powder: split peas, bulgur, dried vegetable flakes, sesame and sunflower seeds, and nutritional yeast ground to a fine powder. Add boiling water for a quick vegan broth anywhere.

A vibrant green onion dressing blitzed smooth from scallions, Dijon, garlic, and champagne vinegar with a slow stream of olive oil. Punchy and bright, it wakes up mild greens like iceberg and Boston lettuce.

A tasty side dish that includes brussel sprouts and chestnuts topped off with chicken broth.

Luscious frozen yogurt pie spreads vanilla frozen yogurt over a graham-and-carob crumb crust, freezes solid, and finishes with a drizzle of carob-peanut sauce. A 4-ingredient no-bake freezer dessert.

Slow-rise homemade pita bread with whole wheat and white flour, baked on a hot stone until puffy. A 3-hour rise develops real flavor in these soft, pocketable flatbreads.

Lobster gazpacho with chilled lobster meat, avocado, artichoke hearts, cucumber, and jalapeno in a balsamic-citrus broth. A luxurious cold soup for summer.

Besan barfi made with toasted chickpea flour, cardamom, pistachios, and almonds. This traditional Indian sweet uses a one-thread sugar syrup for fudge-like texture.

Many recipes call for bottled Teriyaki sauce. This flavorful sauce that imparts so much flavor to beef, chicken and fish is so easy to make from scratch.