3,754 low cholesterol recipes

Bread machine rye oat bran bread with molasses, caraway seeds, star anise, and cocoa powder for a dark, earthy loaf packed with fiber and old-world flavor.

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Chocolate-dipped coconut macaroon Easter eggs made with egg whites, unsweetened coconut, pecans, and brown sugar. A homemade holiday candy project.

Toasted amaranth rolls made with amaranth and whole wheat flours, honey, and toasted amaranth seeds. Nutty, wholesome yeast rolls with a hearty ancient-grain texture.

Baby lima beans simmered with Italian sausage, cumin seeds, and hot chili pepper in a simple brothy stew. A hearty one-pot meal with just a handful of bold ingredients.

Chicken and chili stew with browned drumsticks, white beans, cherry tomatoes, and chili powder, finished with fresh cilantro. A make-ahead one-pot stew loaded with garnish options.

Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Myong's kimchi ferments napa cabbage, daikon, carrots, ginger, and garlic in rice vinegar and sea salt for weeks in the fridge. A crisp, bright Korean-style relish that builds more depth the longer it sits.

Macedoine of fresh fruit marinated in rum and orange juice with oranges, apples, pears, bananas, raspberries, and walnuts. An elegant French fruit dessert.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.

Chunky guacamole with diced avocado, fresh tomato, onion, and picante sauce. A no-mash, textured guacamole that chills overnight for deeper, melded flavor.

Baked vegetarian samosa logs wrapped in whole-wheat chapatis and stuffed with curried cauliflower, peas, coconut, and cilantro. Paired with a ginger-spiked tomato chutney sweetened with grape juice.

Curried rice with lentils, raisins, and apples: a vegan Indian-inspired one-pot pilaf with turmeric, ginger, curry, and sunflower seeds. Fat-free, high-fiber comfort with sweet and savory in every bite.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.