9,857 low sodium recipes

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

Low-calorie sausage and cheese biscuits with turkey sausage, bran, buttermilk, and reduced-fat cheddar. A lighter take on a breakfast classic.

Make-ahead barley polenta cooked in milk and honey, chilled overnight, then cut into squares, coated in wheat germ, and pan-fried in butter until crispy. A wholesome, nutty breakfast or side dish.

Oatmeal cookies rolled in chopped nuts with a chocolate star pressed into each warm center. The classic peanut blossom cookie technique applied to oats.

No-cook tofu cheesecake with a Grape-Nuts crust sweetened by apple juice concentrate and honey-vanilla filling. Dairy-free, vegetarian, and richer the longer it chills.

Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.

Silky cream of greens soup made with fresh spinach, watercress, and lettuce blended with potatoes and heavy cream. A vibrant green soup with nutmeg and white pepper.

Sun-dried tomato dressing with anchovies, garlic, lemon juice, and olive oil blended into a thick, savory vinaigrette. Bold umami flavor in every drizzle.

Steamed whole chicken rubbed with oil and salt, then drizzled with a warm sesame-ginger-soy sauce and topped with toasted sesame seeds and scallions. Chinese-style and full of flavor.

Easy arroz con pollo, a simplified chicken and saffron yellow rice studded with green peas. Real saffron threads tint and perfume the rice in this fast, one-pot Latin-style weeknight dinner.

Eggless chocolate zucchini bread made with egg substitute, cocoa powder, cinnamon, and shredded zucchini for moisture. Makes two loaves with a rich, fudgy crumb.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.