10,000 low cholesterol recipes

Scotch mock apple pie: a Depression-era trick that uses soda crackers, lemon juice, and warm spices to taste exactly like apple pie. No apples required.

Fresh red onion salsa with ripe tomatoes, cilantro, and parsley. A no-cook chunky salsa that's bright, herbaceous, and ready in 10 minutes flat.

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

Fluffy Bisquick dumplings steamed over a warm mandarin orange and cinnamon sauce, all made in the microwave in 30 minutes. A cozy, quick citrus dessert for two that uses pantry staples.

This scrumptious appetizer will have you hooked after one bite! Goes well with pasta or a tender and juicy steak.

Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.

A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.

Mixed greens tossed with shaved fennel, thin pear slices, toasted walnuts, Parmesan, and a balsamic-olive oil drizzle. A no-cook fall or winter salad that takes 15 minutes and looks as good as it tastes.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.

Five-ingredient Southern pecan dainties with brown sugar, egg whites, and vanilla. Crispy, chewy, flourless pecan cookies baked low and slow. Makes six dozen from one batch.

Homemade buckwheat pasta made with semolina and buckwheat flour using a pasta machine. A nutty, earthy fresh pasta with rustic Italian character in just a few ingredients.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

Homemade yeast cinnamon rolls swirled with brown sugar, walnuts, and raisins, then glazed with a fresh orange-almond icing. Soft, pillowy dough that rises twice for bakery-level rolls right from your own oven.

Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.

Greek linguini with spinach, chickpeas, golden raisins, olive oil, and crushed red pepper. A vegan pasta dish with sweet-savory Mediterranean flavors ready in 30 minutes.