10,000 cholesterol recipes

Savory vegan corn pancakes made with whole wheat flour, chipotle peppers, garlic, scallions, and soy milk. Smoky, spicy, and golden brown in just 30 minutes. No eggs or dairy needed.

Simple Italian bread for the bread machine with just five ingredients: bread flour, water, yeast, salt, and sugar. A lean, crusty loaf with a chewy crumb and no fat added.

Pot sticker dipping sauce mixes soy sauce, rice vinegar, garlic, ginger, scallion, and chili flakes for a 5-minute Chinese restaurant-style dumpling dip. Salty, tangy, with a hum of heat.

Homemade chocolate fondant candies made from a sugar syrup cooked to firm-ball stage, kneaded with unsweetened chocolate, then finished with pecans or dipped in white chocolate.

One-skillet honey mustard chicken simmered with canned peaches and green onions in a sweet-tangy Dijon sauce. Six ingredients and ready in under 40 minutes.

Citrus jelly cubes set with unflavored gelatin and built from real grapefruit and orange juice. A homemade pate de fruits style candy with no artificial flavor and barely any sugar.

Chicken breast cubes steamed with Chinese sausage (lup cheong), dried mushrooms, hoisin sauce, ginger, and garlic. A savory, aromatic Cantonese-style steamed chicken dish with deep umami flavor.

Spicy jalapeno pesto with fresh basil, parsley, pine nuts, and garlic. A no-cook, no-cheese pesto with a kick of green heat that's ready in 5 minutes flat.

Pigs' ears salad simmers the ears with star anise and ginger until tender, then slivers them cold with carrots, cucumber, and plum sauce. A classic Chinese cold appetizer with gelatinous crunch.

A succulent chicken dish that is made with honey and orange juice.

A classic British boozy dessert with stale cake soaked in sherry and whisky, layered with fruit jam, warm custard, and billowy whipped cream. No baking, all indulgence.

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.

For those who don't eat potatoes, this puree makes a wonderful substitute.

Great flavor with the basil and tomatoes. I needed to use up some fresh tomatoes and I was surprised how good they tasted in this.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.