10,000 low cholesterol recipes

Korean bulgogi-style marinade with soy sauce, sesame oil, sugar, garlic, and toasted sesame seeds. Works on beef short ribs, steak, or chicken for grilling.

Salt cod and potato casserole (bacalhau) baked in tomato-parsley broth. A traditional Portuguese-style dish with flaked cod, sliced potatoes, and olive oil.

This cake is remarkable; no one would ever believe that it is so low in fat and calories.

Philadelphia-style soft pretzels with a chewy, dense bread interior and a glossy egg-washed crust crusted with coarse salt. Four ingredients, baked in a hot oven for street-cart authenticity at home.

Halloween hash with ground beef, stewed tomatoes, corn, and melted cheddar cubes. A quick one-skillet dinner scooped up with nacho chips for a festive fall meal.

A stunning layered terrine of baked eggplant, ripe tomato wedges, and buffalo mozzarella set in a light tomato gelatin. Chilled, pressed, and sliced for an elegant appetizer.

Soft potato chive bread made with instant potato flakes, buttermilk, and applesauce for moisture. A bread machine-friendly yeast loaf with savory herb flavor throughout.

Vegetarian tofu pepper tacos with peppered sesame-soy tofu spooned into radicchio leaves and topped with crunchy jicama. Low-carb lettuce-wrap taco with an East-meets-Southwest flavor twist.

Orange barbecue sauce with chili sauce, molasses, soy, Chinese black vinegar, and fresh ginger. A sweet-tangy glaze for ribs, chicken, and beef with an Asian-fusion edge.

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

Crispy pan-seared chicken breasts drizzled with a rich balsamic vinegar reduction made with shallots, fresh marjoram, and butter. A 40-minute weeknight dinner that feels restaurant-worthy.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Moroccan lamb tagine slow-simmered with saffron, honey, cinnamon, dates, and toasted almonds. A fragrant North African braise with sweet-savory depth in every bite.

Sweet and sour cabbage soup: a classic Jewish Eastern European soup simmered low and slow with cabbage, tomatoes, brown sugar, and vinegar. Tangy, warming, and even better on day two.

Old-fashioned canned vegetable relish with ground green peppers, cabbage, onions, and carrots in a tangy vinegar brine with mustard and celery seeds. Makes 5 jars for your pantry.