10,000 low cholesterol recipes

Hulba is a Yemeni fenugreek paste cooked into a hearty hot dip with tomato, lamb, lentils, garlic, and chilies. Traditionally scooped with khobz or Lebanese flatbread.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

A no-fuss strawberry shortcake layered on angel food cake with vanilla pudding and whipped topping. Four ingredients, 15 minutes, and zero baking required.

Soutine's Rosemary Whole Wheat for Bread Machines recipe

Green lentils simmered with lovage, thyme, orange peel, and shallots in a reduced butter sauce. A refined, herbaceous French-style lentil side dish with an unexpected citrus note.

Vegetarian soft tacos loaded with summer squash, zucchini, corn, black beans, tomatoes, and jalapeño. A fresh southwestern skillet filling in warm corn tortillas, ready in under 20 minutes.

Pork chops braised under smothered red cabbage with apples, red onion, cranberry juice, and red wine vinegar. A hearty one-pot fall dinner full of tangy sweetness.

Freezer-friendly pork chops baked with lima beans, chopped apple, cream of mushroom soup, and sage. A make-ahead casserole you assemble, freeze, and bake when ready.

Cucumber and sesame seed salad with a warm turmeric-vinegar dressing, toasted sesame seeds, and golden garlic. A Southeast Asian-inspired side served warm or cold.

If you don't know how to make them, then try this smores recipe that will have you hooked!

Discover an easy Vegetable Finger Salad recipe with a creamy ranch spread, crunchy vegetables, and a flaky crescent roll base. Ideal for parties, ready in 40 minutes.

Grilled gemfish in North African chermoula marinade with fresh coriander, parsley, cumin, paprika, and lemon juice. An aromatic Moroccan-style fish that's bold, herbaceous, and made for the barbecue.

Become an All-American by preparing this savory dish that will have you licking your lips.

A simple and delicious recipe that can be served with pasta, polenta or as a soup!

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.