10,000 low sodium recipes

Kahlua mudslide brownies with coffee liqueur, Irish cream, and vodka baked into fudgy chocolate brownies with walnuts. Topped with a Kahlua powdered sugar glaze.

No-bake church window candy made with melted chocolate, colored marshmallows, and chopped nuts, rolled into logs and sliced. The colorful marshmallows glow like stained glass.

The perfect muffins for when you don't have time to sit down and enjoy a hearty breakfast.

Fudgy, chewy brownies packed with over a pound of chocolate: semisweet in the batter and Swiss dark chocolate chunks folded in and scattered on top. Walnuts add crunch. An overnight rest deepens the flavor and gives you clean-cut bars.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Spicy bulgur salad with fresh tomatoes, fennel, radishes, herbs, and romaine in a cumin-cinnamon-cayenne lemon dressing. A tabbouleh-style dish with warm Middle Eastern spice.

Marinated mushroom salad in a tangy mustard-herb vinaigrette with white wine vinegar, parsley, and chives. A French-style cold appetizer that improves after hours of marinating in the fridge.

A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.

Pasta tossed with four colors of oven-roasted bell peppers, balsamic vinegar, garlic, fresh basil, and olive oil. A vibrant, low-fat sauce bursting with smoky sweetness.

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Curried lamb shanks braised in white wine with a curry-flour gravy and sliced onions. Fork-tender after a long, gentle simmer in a single skillet.

Swedish pickled herring with a sweet-sour vinegar brine layered with red onion, carrots, ginger, and horseradish. A classic Scandinavian smorgasbord appetizer that only gets better after 2-3 days in the jar.

Chocolate fudge icing, the old-fashioned cooked kind made from just milk, sugar, and chocolate boiled to soft-ball stage, then beaten until thick and glossy. Sets to a rich, fudgy frosting on cakes and brownies.

Aplets are a great bar cookie for summertime or school lunch boxes.

Vodka infused with toasted almonds, warm cinnamon, and almond extract transforms into a smooth homemade amaretto perfect for spiking coffee or drizzling over ice cream.