9,857 low sodium recipes

Quick praline peach topping with brown sugar, chopped almonds, and butter spooned over angel food cake. A 5-minute warm dessert sauce with fresh or frozen peaches.

Garlic buttered nuts pan-fried in butter, oil, and crushed garlic until golden and crisp. Blanched almonds and skinned peanuts finished with rock salt for a warm party snack.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

Garlicky grilled portobello mushrooms basted with melted butter, olive oil, garlic, and lemon juice. A meaty, smoky vegetarian side dish cooked on a covered grill in 16 minutes.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.

Baked apricot rice pudding with a broiled brown sugar crust. Skim milk, egg substitute, and fresh apricots in a water bath make a creamy low-fat custard with a brulee-style finish.

Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.

Quick sauteed salmon steaks pan-finished in butter with soy sauce and garlic powder, plated with lemon. Five ingredients, 15 minutes, weeknight-dinner heroics for under $10 a serving.

Cherry jello salad: a retro congealed salad with orange gelatin, canned red cherries, celery, and orange juice, molded firm and served on lettuce with mayonnaise and nuts. Midcentury classic.

Nothing is more Halloween than some delicious and sweet candies apples.

Homemade sweet pepper and onion pizza on a whole wheat crust with fat-free mozzarella, mushrooms, and garlic. A lighter veggie pizza made from scratch with a crispy cornmeal-dusted base.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Pasta con broccole with blanched broccoli in a fresh tomato sauce spiked with garlic, hot pepper flakes, basil, and oregano. A classic Italian-American vegetable pasta.

Fat-free pineapple upside down cake delivers all the caramelized fruit and tender crumb of the classic without butter or oil. Egg whites and corn syrup do the work, no compromise on flavor.