9,857 low sodium recipes

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Skinless chicken legs simmered low and slow in curried tomato sauce with garlic, cayenne, and mushrooms until the meat falls off the bone. Freezer-friendly and served over rice for an easy comfort dinner.

Homemade dried orange or lemon peel air-dried at room temperature and ground into powder. A single-ingredient pantry staple that replaces citrus extract in baking, flavors teas, and punches up sauces.

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

Homemade strawberry lemonade with pureed fresh strawberries, lemon juice, and a splash of club soda for fizz. Bright pink, naturally fruity, and refreshing over ice.

Fresh mango halves dusted with powdered sugar sear face-down in a hot skillet until golden and caramelized for a 5-minute dessert that's elegant over ice cream.

Savory crepe flavorings with brandy, fresh herbs, and lemon zest stirred into melted butter. A simple mix-in guide that turns basic crepe batter into restaurant-worthy main course wraps.

Dutch oven pork chop dinner braised in apple juice with potatoes, carrots, onions, and cabbage. Everything cooks in one pot for a complete fall meal with built-in gravy.

Traditional Spanish almond soup from Castilla la Vieja: ground almonds blended into rich consomme, ladled over toast strips, broiled with Parmesan, and scattered with toasted almonds.

Fresh raspberries served with silky peach puree, raspberry vinegar, and creme fraiche. An elegant no-cook summer fruit dessert with just 5 ingredients.

A hearty soup made with red cabbage, salt pork and red wine that is sure to satisfy your hunger!

TVP granules sautéed with garlic, peppers, and onions simmer in tangy tomato paste spiked with oregano and cayenne for a protein-packed vegetarian sloppy joe filling.

A no-bake strawberry banana pie with a fluffy gelatin and whipped topping filling layered over sliced bananas in a graham cracker crust. Chill it, slice it, done.