9,857 low sodium recipes

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Glossy chocolate icing made with butter, sugar, evaporated milk, and chocolate morsels. Boils in one minute, sets up firm on warm brownies. Just 4 ingredients.

Jalapeno jelly made with fresh jalapenos, bell peppers, vinegar, and liquid pectin. A sweet-hot pepper jelly for pouring over cream cheese, glazing meats, or gifting in jars.

Belgian endive leaves filled with whipped cream cheese and sun-dried tomatoes, piped into elegant rosettes. A make-ahead appetizer that looks stunning on any party platter.

Strawberries Italian style macerate ripe berries with sugar, lemon, orange juice, port, and white wine. Boozy fragole al vino dessert that needs nothing more than a chilled glass.

These are very delicious cookies, we always cook them. Everytime they go very well.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.

Carrot nutmeg pasta is fresh homemade pasta tinted sunny orange with carrot puree and warmed with a pinch of nutmeg. Just three ingredients for a naturally colored, subtly sweet pasta dough.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Try this variation of a French sauce as a topping on pancakes.

Varicose Veins on a Leaf is a creepy Halloween appetizer with French-style green beans dyed red to look like veins, arranged on lettuce leaves with sliced almond bones. Spooky, edible, fun.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

SPAM strips sautéed with carrots, zucchini, onion, and garlic, then tossed with linguine, Parmesan, and a bright squeeze of lemon juice. A light, veggie-packed 30-minute pasta dinner for eight.

Homemade seitan from scratch using bread flour, kneaded and washed to extract pure wheat gluten, then simmered in a savory tamari, ginger, and kombu broth. The ultimate plant-based protein.

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.