10,000 low sodium recipes

Holiday ice cream cake: a triple-layer freezer cake with three flavors of ice cream stacked between chopped candy bars, Oreo cookies, and homemade chocolate ganache.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

Instead of cupcakes, try these fluffy, light and delicious friands that are made with egg whites, almond meal and strawberries.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Berlin Bread is a spiced German bar cookie loaded with grated chocolate, almonds, rum, apple preserves, and candied lemon peel. Iced while warm and sliced thin, these fragrant little bars belong on every holiday baking list.

This delicious white pizza is topping with caramelized onion, leafy greens and the mixture of the ricotta and parmesan cheese.

French Canadian apple dumplings. Perfect with Canadian cheddar.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Gluten-free brown rice pie crust made with just two ingredients: cooked brown rice and egg white. A simple, grain-based alternative to traditional pastry crusts.

A great rendition to crockpot-made beans that are best served with bread bowls or hamburger buns.

Quick orange-scented muffins with chopped pecans and a hidden center of sugar-free cherry fruit spread. Made with low-fat baking mix and ready in 45 minutes.

Mexican-style lentils simmer with tomato sauce, sweet corn, onion, and bold spices into a hearty, plant-based base for rice or pasta. Cheap, filling, and weeknight-friendly.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Breaded chicken breasts baked in tomato sauce with Italian herbs and melted mozzarella. A lighter take on chicken Parmesan using whole wheat crumbs and wheat germ.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Hearty sweet and savory stew with turnips, parsnips.