3,754 low cholesterol recipes

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Butterfinger poke cake made with German chocolate cake mix, butterscotch topping soaked into the layers, and crushed candy bars folded into whipped topping with pecans.

Spiced stewed pumpkin cubes cooked in a vinegar broth with cinnamon, ginger, and cloves. A low-calorie side dish served warm or cold, with no added sugar.

Homemade ripe plum jelly made with liquid pectin and fully ripened fruit for a deep, sweet spread that sets beautifully every time. A classic preserving recipe with just five ingredients.

Stir-fried rice noodles tossed with garlic, ginger, shredded cabbage, bean sprouts, and fresh basil, finished with crushed peanuts and lime. A vegan Thai noodle dish ready in under 40 minutes.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.

Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.

Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.

Homemade hummus from scratch using dried chickpeas, a pound of tahini, fresh lemon, and a freeze-to-soften trick for ultra-creamy texture. Middle Eastern dip that puts store-bought tubs to shame.

Rhubarb bulgur pilaf with dried apricots, cinnamon, and a kick of cayenne. A vegetarian grain dish balancing tart rhubarb with sweet fruit and warm spices.

Vegetable risotto cooked in a wok with toasted walnuts, black olives, tomatoes, corn, and peas in vegetable stock. A hearty vegan one-pot rice dish loaded with garden vegetables.

Hearty potato and pig's foot stew with carrots, lima beans, and a curry-spiced milk gravy. A nose-to-tail comfort stew that's rich, warming, and budget-friendly.

Easy Barley Mushroom Casserole with French Onion Topping recipe

Tender almond crescent cookies with oats and vanilla, showered in powdered sugar. This recipe makes four dozen, so there's plenty for the cookie exchange.