10,000 low cholesterol recipes

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.

Three-ingredient chocolate walnut bark with a white chocolate zigzag drizzle. No-bake, microwave-melted, and snappable into gift-worthy pieces in about 30 minutes.

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

Tofu and broccoli stir-fry in a gingery sherry-soy sauce with crunchy bean sprouts, served over rice. A fast, vegan weeknight dinner that comes together in one wok, gluten-free with tamari.

Cold macaroni and pea salad with sweet red peppers, dill pickles, and pimentos in a creamy mayo dressing. Classic potluck side dish that's better the next day.

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

Chewy wild rice tossed with toasted hazelnuts, orange-soaked currants, crisp apple, and fresh fennel in a citrus vinaigrette. A stunning grain salad for any season.

This delicious turkey stuffing will enhance your Thanksgiving with a fruity taste that everyone will love.

Add a fruity touch to your salads with this delicious recipe everyone will love.

Classic Rice Krispies treats with just three ingredients: butter, marshmallows, and crisp rice cereal. Soft, chewy, no-bake bars ready in under 15 minutes.

One big single-serve oatmeal peanut butter cookie made with no flour, no eggs, and no butter. A Weight Watcher friendly treat with oats, raisins, and cinnamon that satisfies the craving.

Baby back barbecue ribs done on the grill in under 90 minutes. Foil-steamed to tender, then finished over open flame with a brown sugar rub and barbecue sauce.

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

Italian market pasta salad tosses bow-tie pasta with fresh greens, cherry tomatoes, tangy gorgonzola and toasted pine nuts in a balsamic dressing. A light, no-mayo summer salad.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.