10,000 low cholesterol recipes

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.

Quick chicken empanadas stuffed with Spanish rice, cheddar cheese, and olives in flaky pie crust. Easy baked turnovers ready in under an hour, perfect for busy weeknights.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

English walnut salad tosses red lettuce, watercress, and arugula with whole walnuts in a walnut oil and olive oil vinaigrette with red wine vinegar. Nutty, peppery, and elegant.

Homemade cinnamon liqueur steeped with cloves, coriander, vodka, and brandy. Three weeks from jar to glass, and it makes a gorgeous homemade gift.

Italian chocolate cookies with cocoa, cinnamon, cold coffee, and grape jelly in the dough. An old-world recipe with no eggs that makes a huge batch of soft, cakey cookies.

Make your ribs taste a bit sweet with this easy crockpot recipe that is 100% stress free!

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.

Fresh peach pie layers ripe sliced peaches under a glossy peach-and-nutmeg glaze in a pre-baked shell. No double crust, no second bake. The classic American summer fridge pie that lets ripe fruit do the talking.

Explore new flavors with this delicious crockpot dish that is great to serve when the neighbors are visiting.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

This no-cook banana bread dip blends ripe mashed bananas with warm cinnamon, nutmeg, and quick oats for a creamy, scoopable treat ready in 10 minutes flat. Serve with fruit, pound cake cubes, or vanilla wafers.

Ripe avocado halves stuffed with a bold Roquefort cheese, olive oil, and parsley mixture, garnished with sliced olives on a bed of Boston lettuce. A 5-minute French-inspired appetizer.

Vegetarian West African groundnut stew packed with sweet potatoes, eggplant, zucchini, and peanut butter in a ginger-spiced tomato broth. Serve over rice or millet for a filling plant-based meal.

Traditional Jewish poppy seed candy (mohn) cooked with honey, sugar, chopped nuts, and ginger. A chewy, nutty confection cut into diamonds. Perfect for Purim and holidays.

Fresh nectarine chutney with coconut, ginger, curry powder, raisins, and lemon. A quick-cooked, refrigerator chutney that mellows overnight into a sweet, tangy, tropical condiment.