10,000 low cholesterol recipes

A jewel-toned cassis jelly made with crème de cassis, cranberry-apple juice, and liquid pectin. Boozy, fruity, and gorgeous in the jar. Ready to can or refrigerate in under an hour.

Oyster stir-fry with fresh shucked oysters, ginger, sesame, and sherry, finished with a bright honey-lemon sauce over crisp bok choy. Restaurant-style Cantonese seafood done in 30 minutes.

Mediterranean Meatballs with Yogurt & Feta Sauce recipe

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

Crushed red potatoes mixed with buttermilk and scallions, pressed into a skillet, and pan-fried until the bottom turns golden and crisp. Slice into wedges and serve hot.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Fallen chocolate souffle cake: a dense, fudgy flourless-style cake of bittersweet chocolate, almond, and egg whites that puffs then collapses into a crackled top. An elegant, almost gluten-free dessert.

Stuffed beef heart, an old Pennsylvania nose-to-tail dish filled with roasted chestnuts and bechamel-bound cracker crumbs, simmered tender then roasted to a brown crust.

Chocolate walnut meringue cookies rolled and cut into rounds from a fondant-like dough of powdered sugar, cocoa, egg whites, and ground nuts. Crisp, chewy, and gluten-free.

Indian egg curry with hard-boiled eggs in a creamy curry sauce spooned over toasted English muffins. A quick, protein-packed breakfast or brunch ready in 25 minutes.

Homemade peppermint liqueur with just vodka, mint extract, and sugar syrup. Steep for two weeks for a smooth, minty after-dinner drink or cocktail mixer.

Chinese-style steamed whole chicken with a ginger-scallion dipping sauce made with smoking-hot peanut and sesame oil. Tender, juicy, and deeply flavorful.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

Methi gobi: a Punjabi dry curry of cauliflower simmered with fresh fenugreek leaves, green garlic, ginger, tomato, cumin, coriander, and turmeric in ghee. Vegetarian, naturally gluten-free, deeply aromatic.

Moroccan wilted spinach salad with preserved lemon, cilantro, parsley, and a reduced garlic-paprika dressing. A warm North African salad unlike any spinach dish you know.