10,000 low sodium recipes

Triple-spirit eggnog spiked with dark rum, brandy, and bourbon, folded with whipped cream and fluffy egg whites. Topped with fresh nutmeg for the holidays.

Old-fashioned Amish pie with a molasses filling topped with crumb topping. Simple, sweet, and reminiscent of shoofly pie without the gooey bottom layer.

Pineapple gelatin dessert made with crushed pineapple, unflavored gelatin, cinnamon, and lemon juice. A light, no-sugar-added, diabetic-friendly molded dessert.

Jolly Jumbuck is an Aussie classic: a minced lamb and mint patty wrapped around a cutlet bone, sealed in puff pastry, and baked golden. Served with madeira sauce for a proper bush-inspired feast.

Broiled chicken with thyme, fennel, and peppers: pounded chicken breasts broiled crisp, served with charred fennel and red peppers under a thyme-lemon-fennel seed butter.

Instead of traditional hot dog, braising leeks and apples in cider adds incredibly delicious flavour to hot dog!

Ground pork seasoned with red curry paste, lemongrass, coriander seeds, and fish sauce, stuffed into casings and grilled until charred and juicy. Serve with sticky rice for a true Thai feast.

Easy 5-ingredient chocolate fudge made with chocolate chips, sweetened condensed milk, powdered sugar, vanilla, and nuts. No candy thermometer needed for this rich, melt-in-your-mouth fudge.

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

Warm butter-rum sauce made with brown sugar, butter, and a splash of rum, poured over a fork-pricked pound cake so it soaks into every bite. Ready in 25 minutes.

French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.

Brithyll a Chig Moch (Trout and Bacon) Welsh recipe

Peanut butter jewels are thumbprint cookies rolled in sugar or chopped peanuts and filled with strawberry jam. A quick semi-homemade cookie with a fruity center.

Traditional Hungarian cream of pearl barley soup made with pork and veal broth, a light roux, and finished with egg yolk and cream. Velvety and soul-warming.

Crispy onion bhaji with chickpea flour batter, cumin, cayenne, and fresh cilantro. A classic Indian street food appetizer fried golden and served with mango chutney.

Elegant cranberry twist on Peach Melba with poached peach halves, vanilla ice cream, and a pureed cranberry-kirsch sauce. A stunning dinner party dessert served in stemmed glasses.