8,499 low cholesterol recipes

Saffron risotto layered over tender slow-baked lamb with rosemary, thyme, asparagus, and Parmesan. A Northern Italian dinner-party stacked casserole.

A simple approach that doesn't complicate the delicate flavors of trout, this recipe yields a delicious and attractive entree with a minimum of preparation.

Cranberry sauce for holiday meringues: a glossy, ruby-red dessert sauce made from cranberry juice, sugar, lemon, and a touch of cornstarch. Perfect spooned over crisp meringues, ice cream, or pavlova.

Acadian plogues, thin buckwheat pancakes cooked on one side only until bubbled and firm. A traditional Maritime Canadian breakfast made with just flour and water.

Very beautiful ice cream, definitly will make it again.

Rustic round sourdough bread packed with savory onion flavor from soup mix. Crusty outside, soft inside, and made with pantry staples plus sourdough starter.

Grilled lime chicken marinated overnight in white wine, fresh lime juice, lime zest, and parsley. A low-calorie, bright-flavored grilled chicken breast with just six ingredients.

Front porch fried catfish dipped in buttermilk and coated in seasoned cornbread stuffing mix with garlic, thyme, and red pepper. Deep-fried golden in just 2 to 3 minutes per batch.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Tennessee BBQ sauce with ketchup, vinegar, brown sugar, Worcestershire, and celery seeds simmered until thick. A tangy, sweet Southern barbecue sauce ready in 20 minutes.

These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make. Gobble! Gobble!

Ranch bread machine loaf: bread flour, olive oil and a packet of dry ranch dressing mix create a savory, herb-loaded bread perfect for sandwiches and dunking in soup.

Apricot coconut balls are no-bake holiday candies with just four ingredients: dried apricots, shredded coconut, sweetened condensed milk, and a powdered sugar coating. Ready in 20 minutes.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Grilled eggplant salad layered with yellow tomatoes, fresh mint, and a shallot-lemon vinaigrette. A stunning Mediterranean summer platter that pairs smoky grilled eggplant with cool raw tomato.

Anasazi and pinto beans with hominy and roasted green chile, a slow-simmered Southwestern bean pot built on heritage legumes and fire-roasted Anaheims. Vegan, frugal, and deeply Pueblo-rooted.