4,013 cholesterol recipes

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

I made this bean salad for a party, all my friends they loved it so much, it is really a awesome and fantastic recipe.

Fresh banana rhubarb pie with sliced bananas and rhubarb baked in a double crust with orange juice, cinnamon, and nutmeg. A sweet-tart tropical twist on classic rhubarb pie.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

Wacky cake (Depression-era chocolate cake) made with no eggs, no milk, no butter. Vinegar and baking soda lift it to fluffy chocolate perfection in one pan.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

Golden pan-fried tempeh stir-fried with carrots, garlic, chilies, and oyster sauce, finished with fresh basil. A quick, protein-packed Thai vegetarian dinner ready in 25 minutes.

Oven barbecued caribou ribs baked until tender and glazed with a homemade BBQ sauce of tomato sauce, brown sugar, vinegar, mustard, and hot sauce.

Homemade oatmeal burger buns with whole wheat flour, molasses, and brown sugar. Hearty, slightly sweet, and sturdy enough to hold a loaded burger without falling apart.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

Linda's giant cinnamon roll is a clever bread machine loaf shaped into one spiraled loaf with cinnamon-sugar, raisins and pecans rolled through every turn. A lazy baker's answer to weekend cinnamon rolls.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.

Green tomato and onion pickles in a sweet cider vinegar brine with mustard seeds, whole allspice, and cloves. A big-batch canning recipe that turns 4 quarts of unripe tomatoes into tangy, spiced pickles.

Concord grape pie with 3 pounds of fresh grapes, skins and all, baked in a double crust with lemon zest. A fall harvest pie with intense grape flavor you can't get from a jar.

Vegetarian barley and bean soup with kidney beans, mushrooms, carrots, green beans, and tomatoes in a basil-oregano broth. A filling one-pot meal packed with fiber and protein.