10,000 cholesterol recipes

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Easy meatless mincemeat pie made with green tomatoes, apples, raisins, brown sugar, and warm spices. A clever old-farm trick that uses end-of-season tomatoes to mimic traditional mincemeat.

Pasta Mexicana: a cold spinach-spaghetti pasta salad tossed with diced tomato, cucumber matchsticks, sliced avocado, salsa, and fresh cilantro. A Tex-Mex twist on summer pasta salad.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Crunchy homemade sesame granola with oats, wheat flakes, sunflower seeds, walnuts, coconut, and raisins. Honey-sweetened and golden-baked in just 20 minutes for the best breakfast crunch.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Vodka witch's brew is a Halloween punch with apple juice, lime, vodka, and lime sherbet floated in club soda. Eerily green, slushy, and easy to scale up for a crowd of 16.

Vegetable bulgur pilaf with mushrooms, zucchini, carrots, and red pepper simmered in broth with tarragon. A light, nutty whole grain side dish ready in 30 minutes.

A basic but savory dip that tastes wonderful with blue tortilla chips.

Paprika salad dressing blended with mayo, garlic, chili sauce, ketchup, Worcestershire, and lemon juice. A creamy, smoky-sweet dressing with 14 ingredients and steakhouse depth.

A great summer relish to serve with chips or as a topping for hamburgers off the grill.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

Jamaican rice and peas simmered in creamy coconut milk with red kidney beans, garlic, thyme, and scallion. A fragrant one-pot Caribbean side where the 'peas' are actually beans, vegan and naturally gluten-free.

Quite easy to make, and these cupcakes were very moist and delicious. I doubled the bunch, and froze them in the freezer. Now I have two week worth snacks :)