4,013 cholesterol recipes

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Barley vegetable pockets stuffed with pearl barley, fresh mint, sesame oil, and lemon in pita bread. A bright, chewy vegetarian filling that works as a meal or dip.

A useful dry rub to add flavor to all kinds of poultry.

Fluffy mashed sweet potatoes with bananas, soy milk, prune juice, and honey, baked until puffed and topped with candied ginger. Dairy-free and naturally sweet enough for dessert.

Crispy, spiced sweet potato waffles made with whole wheat flour, cornmeal, and soy milk, topped with a warm homemade blueberry syrup. A wholesome brunch that feels indulgent.

Mesquite-smoked salmon fajitas with a fresh mango-cantaloupe salsa and sauteed poblano peppers. The salmon is smoked indoors on the stovetop using mesquite wood chunks and a cast-iron skillet.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Marguerites cookies made with fluffy meringue piled on saltine crackers and topped with chopped nuts. A vintage sweet-and-salty treat browned in the oven.

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Tuna tapenade with oil-packed tuna, black olives, capers, garlic, lemon juice, and a splash of dark rum blended smooth with olive oil. A Mediterranean spread for crudites or crackers.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Provencal tomato, fennel, and potato stew with saffron, orange zest, and white wine. A rustic Mediterranean vegetable braise served with garlic mayonnaise (aioli) for dipping.

Brussels sprouts glazed with red wine, honey, and soy sauce. Simmered until tender then finished with a glossy cornstarch glaze. A savory-sweet holiday side dish.

A retro molded Jello salad loaded with dark sweet cherries, pineapple chunks, and chopped pecans, spiked with red wine and nutmeg. Potluck royalty.

Vegetarian chili pie topped with a thick cornmeal crust, loaded with kidney beans, tomatoes, bell pepper, and cumin. A hearty, meat-free weeknight dinner baked in one pan.