10,000 low sodium recipes

Light and fast, this is great for surprise guests.

Velvety spinach soup with garlic, cream, and tender pasta ready in just 20 minutes for an elegant weeknight dinner that tastes like it took hours.

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.

For that definitive French touch, an enriched Bechamel sauce.

Orange you glad to have found this succulent dish made with rainbow trout fillets, mandarin oranges, and a drop of vodka?

Crisp piped meringue kisses made with egg whites and superfine sugar, with an optional bittersweet chocolate ganache filling. Light, shatteringly crisp, and naturally gluten-free.

Crunchy almond cookies shaped like eerie little fingers, these Dead Men's Legs are a spooky Halloween treat that stores for up to two months.

Three-ingredient chocolate rum cream: melted semi-sweet chocolate folded into whipped cream with dark rum. Ready in 20 minutes. A versatile filling, topping, or standalone mousse.

Fassoulakia Yahni: Greek-style green beans slow-braised in olive oil with tomatoes, garlic, and fresh herbs. A classic ladera dish that's naturally vegan and full of Mediterranean flavor.

Cocoa-espresso cake loaded with toasted ground hazelnuts and glazed with warm seedless raspberry jam. Topped with fresh raspberries and chopped hazelnuts for an elegant, butter-free finish.

Baked cinnamon-sugar doughnuts and doughnut holes made from Bisquick batter, twisted into playful bow knot shapes and dunked in melted butter. Ready in 20 minutes flat.

I always do them, not only at Chrsitmas, sometimes I change some kinds of nuts, or use blueberries or strawberries, all go well!

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.

Cumberland rum butter with dark brown sugar, unsalted butter, and rum. Traditional British hard sauce for Christmas pudding and mince pies.

Beets, red cabbage, and tomatoes simmered in vegetable stock with red wine vinegar for a tangy, earthy borscht. Topped with a swirl of sour cream and fresh dill.