8,499 low cholesterol recipes

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

For those of you who like your meat rare, this succulent roast is the perfect dinner for you!

Outrageously oatmeal bread is a soft, lightly sweet bread machine loaf with rolled oats, a spoon of applesauce, and a drizzle of honey. Dump everything in, press start, and wake up to a tender sandwich loaf.

Add some extra fiber to your diet with these scrumptious muffins that are extremely easy to make!

Simplified nasi goreng with chicken, caramelized onions, cumin, coriander, and brown rice. A home-cook-friendly Indonesian fried rice that skips shrimp paste and keeps ingredients accessible.

Nectarine sorbet with fresh blueberries and strawberries, made without an ice cream maker. Blended smooth and frozen for a light, fruity no-churn dessert.

Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.

Pork tenderloin scallion wraps baked in a soy, honey, hoisin, garlic, and ginger sauce. Elegant bite-sized appetizers with Chinese-inspired flavors, ready in 30 minutes.

Simple vegetarian rice and peas recipe with olive oil and vegetable broth. Quick one-pot side dish with frozen peas, sautéed onions, and fluffy rice ready in 40 minutes for easy weeknight dinners.

Homemade licorice liqueur made by steeping real licorice root in vodka for a week, then sweetening with sugar syrup. Three ingredients, two weeks, and a bold anise-flavored spirit.

Dress up your succulent steak with this simple recipe that uses cider vinegar and molasses.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Traditional Japanese sweet azuki bean paste (anko) made with adzuki beans, kombu, raisins, and barley malt. Naturally sweetened, vegan, and endlessly versatile for Japanese desserts.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

Three-ingredient brine for smoking fish that firms up flesh, seasons deep, and builds the tacky pellicle hot smoke needs to grab hold.