10,000 low sodium recipes

Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.

Spinach dip with sour cream, mayonnaise, and chopped onion. Four ingredients, no cooking, and it tastes even better after chilling overnight.

Stewart's Salad is a layered retro Jell-O salad with sugar-free lemon jello and pineapple, a fluffy cream cheese middle, and a golden pineapple-juice custard topping. A diabetic-friendly potluck classic.

Christmas candy cane brownies with a fudgy chocolate base, hidden caramel layer, chopped nuts, and crushed peppermint candy canes on top. A festive holiday brownie with three layers of flavor.

Unlike New York style cheesecake, this cheese pie is much lighter and much lower fat; but it is still creamy, smooth and tasty, sour cream gives the extra zing, and the lemon zest brings the refreshing flavor.

Let your bread machine make this hazelnut bread for you.

Classic Italian tiramisu with mascarpone, marsala wine, espresso-soaked ladyfingers, and grated bittersweet chocolate. A cooked egg custard base makes this version rich and silky.

Soft, fruity cookie bars loaded with bananas, crushed pineapple, maraschino cherries, and crunchy walnuts. Topped with a buttery powdered sugar glaze that makes them irresistible at potlucks.

There are several kinds of fruits in this recipe, and chicken with the cucumber, mixed with yogurt, nice!

Fusilli bucati pasta with sauteed soft shell crabs, Anaheim and jalapeno peppers, white wine, tomato sauce, and wilted escarole. A bold Italian seafood pasta.

A unique and wonderful salad that is perfect for the backyard barbecue.

Gingerbread waffles with peach sauce blend molasses, brown sugar and warm spices into a cake-textured waffle, finished with glossy cornstarch-thickened peach syrup. A holiday-flavored weekend brunch.

Chocolate shortbread cookies dipped in both white and dark chocolate ganache. Melted semi-sweet chocolate in the dough plus cocoa creates an intensely rich, buttery cookie with a stunning two-tone finish.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

Creamy butterscotch fudge studded with chunky peanut butter and topped with chopped walnuts, set firm for easy slicing.