9,754 cholesterol recipes

Chinese glutinous rice steamed with slivered ham, dried shrimp, mushrooms, and preserved turnip. A savory sticky rice dish cooked low and slow in an earthen pot.

Pan-fried garlic mackerel dredged in egg and seasoned flour, cooked in butter, and finished with fresh lemon juice. A simple 30-minute fish dinner with bold flavor.

Pork and apple salad for two with toasted almonds, grapes, and a curried soy-mayo dressing. A quick, elegant lunch salad that uses leftover cooked pork or chicken.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Raspberry glaze simmers seedless raspberry preserves with port wine and lemon zest into a glossy 15-minute sauce. For roast meats, desserts, or cheese boards.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Homemade miniature candy bars with a vanilla-almond fondant center sandwiched between layers of chocolate, butterscotch, and chopped peanuts. No-bake and freezer-friendly.

Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.

Honey soy baked salmon is a 2-ingredient weeknight dinner, flaky fillets glazed with sweet-salty marinade and baked hot for caramelized edges. On the table in under 30 minutes.

Broccoli and cauliflower baked in cream of broccoli soup with Parmesan and topped with buttery breadcrumbs. A bubbly, golden veggie side dish ready in 40 minutes.

Five layer bars with a cocoa graham cracker crust, sweetened condensed milk, chocolate chips, raisins, and chopped nuts. No mixing bowl needed, just layer and bake.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Handmade herb soap balls infused with chamomile, lavender, peppermint, or rosemary essential oils. A simple DIY craft using grated soap, dried herbs, and boiling water.

Put very ripe unpeeled bananas in a plastic bag in the freezer. Remove as needed to make this easy blender drink or dessert.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

Peach fizz blends canned peaches with limeade, peach gelatin, and tonic water for a bubbly, fruity punch. A batch cocktail-style drink that serves 12 from one pitcher.