6,311 low cholesterol recipes

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Cajun-style baked catfish coated in cracker meal and Parmesan with lemon-herb seasoning, baked in rich meunière sauce until flaky. A Southern fish fry without the fryer.

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.

A succulent chicken dish made with parmesan cheese, fresh spinach and pimentos.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

Smashed "tortured" tomatoes topped with crumbled blue cheese drizzled to look like bird droppings. A gross-out Halloween hit kids absolutely love. No cooking required.

Instant cheesecake fakes the real thing in five minutes with a chocolate digestive biscuit, a swipe of cream cheese, and half a fresh strawberry. Snack-sized, no-bake, ready before the kettle boils.

Freezer mix tacos: pre-cooked beef-tomato mix simmered with chili powder and cayenne for a fast weeknight taco night. Heat, fill, top, eat.

Herring in wine and sour cream marinated overnight with sliced onions, white vinegar, bay leaves, and peppercorns. A Northern European cold appetizer with tangy, sweet-briny pickled fish.

French strawberries in red wine with sugar, lemon juice, and fresh thyme. Marinate for 3 hours to overnight for a sophisticated, no-cook Burgundy dessert.

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Roast loin of venison served over sun-dried cherry sauce and topped with crisp parsnip chips. A restaurant-style wild game main course with a marinated, seared, and oven-roasted loin sliced into medallions.

Pepper-crusted porterhouse steak broiled and brushed with a bright Sicilian mixture of fresh mint, lemon juice, olive oil, and garlic. Dinner for two in just 10 minutes.

A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.