10,000 low cholesterol recipes

Broiled pork chops with Dijon mustard, lemon juice, and a golden bread crumb crust. Five ingredients and done in under 15 minutes.

Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust.

An easy 5-ingredient homemade barbecue sauce is bold, tangy, and sweet. Perfect for brushing onto chicken, steak, or even using as a dipping sauce.

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.

Simple but irresistible, this cake is great for dessert after dinner.

Peeled radishes with red-vein streaks, stuffed with green olives and frozen into ice cubes, then dropped into tomato juice. The creepiest Halloween drink that's actually edible!

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Iceberg lettuce wedges drizzled with sweet-tangy poppy seed dressing emulsified with onion juice, mustard, and oil. A retro steakhouse-style salad ready in 15 minutes.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Kinome-ae is a classic Japanese dish pairing dashi-simmered bamboo shoots with a vivid green miso dressing colored with spinach paste. Finished with fragrant sansho pepper powder.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.

Fresh cherries preserved in grappa with sugar, sun-steeped for a week then aged 3 months. A classic Italian after-dinner treat with boozy, fruit-soaked elegance. Only 3 ingredients.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Rhubarb pie sweetened with applesauce instead of additional sugar, thickened with quick-cooking tapioca, and warmed with cinnamon and nutmeg under a lattice crust. The applesauce mellows the tart rhubarb naturally.