8,336 cholesterol recipes

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Turkey giblet gravy with white wine, Madeira, and mirepoix, deglazed with roasting pan drippings. A make-ahead Thanksgiving gravy with deep, layered flavor that freezes for months.

I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd my family (2 adults and 3 teens) only eat about half. This can be made ahead and chilled until ready to use.

Honey curried red snapper bakes fish fillets under a glaze of Dijon mustard, honey, lemon juice, and curry powder. Light, low-calorie dinner ready in under an hour.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.

Oven-baked swordfish steaks paired with a bright no-cook mango-tomatillo relish loaded with fresh cilantro, red bell pepper, and lime juice. Minimal prep, big tropical flavor for two.

Homemade Thai red curry paste pounded in a mortar with dried chilies, lemongrass, galangal, shallots, garlic, and kaffir lime. Authentic flavor no jar can match.

Vibrant broccoli and zucchini saute with green onions, basil, and soy sauce. Serve hot or cold on a bed of lettuce for an elegant side dish that feeds a crowd.

Shark fillets marinated in lemon juice, fresh basil, garlic, chili sauce, and soy sauce, then broiled and drizzled with a reduced marinade glaze. Meaty, spicy, and full of punch.

Dill pickles brine whole cucumbers in a hot vinegar, water, and salt solution with garlic and fresh dill. Old-fashioned canning jar pickles ready to crack open in 3 to 4 weeks.

Roman pickles brine fresh lettuce leaves with vinegar, dill, fennel, and salt for an ancient pickling method straight from Columella's first-century cookbook. Crisp, briny, and unexpectedly fresh.

Favorite dill pickles: garden cucumbers packed with fresh dill and garlic in jars and covered with a hot vinegar brine. The classic homemade dill pickle, ready in 3 to 4 weeks.

Microwave flounder or sole fillets rolled with chives, dill, and mustard, wrapped in lettuce leaves. A light, quick fish dinner ready in under 10 minutes.

Old-world pickled cherry tomatoes with dill seed, garlic, and peppercorns, packed with grape leaves for crisp texture. Russian-Ukrainian fermentation tradition in canning jars.