9,857 low sodium recipes

Celebrate the holidays with this delicious drink made with orange juice and lemon-lime soda.

Three-ingredient chocolate balls made with chocolate chips and evaporated milk, rolled in chopped nuts. A no-bake chocolate truffle candy that's simple enough for kids to help make.

This quick and easy dessert inspired by an Italian classic Crema di Mascarpone ai lamponi. Iced fresh raspberries and mascarpone cheese.

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Old-fashioned blackberry pudding with a simple batter that rises up around the berries as it bakes, finished with a sugar crust on top. Homestyle comfort in an 8x8 pan.

Fig and cherry cobbler with dried figs, cherry pie filling, cinnamon, and drop biscuit topping. A bubbly, old-fashioned fruit cobbler that starts hot and finishes at moderate heat.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.

Tender calamari rings tossed with slow-caramelized onion marmalade infused with chile oil. A simple, elegant Catalan appetizer served with crusty French bread.

Chilled strawberry soup blended with pineapple juice, Burgundy wine, and sour cream, topped with whipped cream and mint. A gorgeous no-cook fruit soup for summer entertaining.

Pineapple charlotte with crushed pineapple, unflavored gelatin, beaten egg whites, and whipped topping. A light, airy no-bake dessert served in stem glasses with a cherry on top.

Original yeast-based Amish Friendship Bread starter that ferments for 10 days, then divides into portions to share or bake. The Pennsylvania Dutch tradition starts here.

If you don't know how to make them, then try this smores recipe that will have you hooked!

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.

Bone-in duck seared in rendered fat, then braised in red curry paste, coconut milk, fish sauce, and lime juice over jasmine rice. Rich Thai-inspired comfort with a mussels variation included.