10,000 low sodium recipes

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.

Crisp almond cookies sandwiched with airy white chocolate and Bailey's mousse, drizzled with a citrus-cream sauce. A multi-layered, restaurant-worthy Napoleon dessert.

A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!

A lighter marble cheesecake baked right in a pie pan with nonfat cream cheese and a chocolate wafer crust. Swirls of vanilla and chocolate in every creamy, guilt-free slice.

I made this recipe yesterday so I could get rid of a bunch of leftover strawberry yogurt. I was kind of worried about how it would taste, but I was pleasantly surprised. It was really good and my husband enjoyed it as well.

Delicious! The steak was melting in my mouth, and it had loads of flavour. What an easy and yummy recipe!

Fresh berry and whipped cream topping for pancakes or crepes with orange liqueur. Sweetened strawberries with a boozy, vanilla-laced whipped cream.

A delicious and rich dessert to let everyone indulge!

A frozen vanilla mousse with just four ingredients: whipped cream, egg whites, sugar, and vanilla. Light as air, frozen until firm, and served soft at room temperature.

Almond lace cookies, those delicate, paper-thin discs that roll into cigarettes or fans while warm. The classic French tuile-style cookie with ground almonds and orange zest.

A decadent and delicious cheesecake made with raspberry jam and raspberry liqueur.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

Chocolate cookies, rolled in powdered sugar with a Hershey's kiss in the center.

Traditional Filipino bibingka made with sticky mochi rice, coconut milk, and dark brown sugar baked on banana leaves. Chewy, sweet, and caramelized on top with a broiled golden crust.

Roasted plums with Greek yogurt, toasted hazelnuts, and a drizzle of honey. A 25-minute healthy dessert that turns firm supermarket plums into something silky, caramelized, and elegant.

Chewy pearl barley tossed with fresh parsley, basil, and scallions, then dressed with a bright lemon-soy vinaigrette and studded with juicy diced tomatoes. The Instant Pot cooks the barley completely hands-off — no boiling, draining, or steaming — and the salad only gets better as it chills, making it ideal for potlucks and weekly meal prep.