9,857 low sodium recipes

Old-fashioned maple walnut ice cream made with real maple sugar, maple syrup, heavy cream, and chopped walnuts. Custard-free, hand-cranked, deeply maple-rich.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Belgian endive leaves filled with whipped cream cheese and sun-dried tomatoes, piped into elegant rosettes. A make-ahead appetizer that looks stunning on any party platter.

Glossy chocolate icing made with butter, sugar, evaporated milk, and chocolate morsels. Boils in one minute, sets up firm on warm brownies. Just 4 ingredients.

Sparkling pineapple limeade with pineapple juice, fresh lime juice, sugar, and chilled sparkling water. A refreshing Mexican-inspired summer drink ready in minutes, served over ice.

These are very delicious cookies, we always cook them. Everytime they go very well.

Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Strawberries Italian style macerate ripe berries with sugar, lemon, orange juice, port, and white wine. Boozy fragole al vino dessert that needs nothing more than a chilled glass.

Carrot nutmeg pasta is fresh homemade pasta tinted sunny orange with carrot puree and warmed with a pinch of nutmeg. Just three ingredients for a naturally colored, subtly sweet pasta dough.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

SPAM strips sautéed with carrots, zucchini, onion, and garlic, then tossed with linguine, Parmesan, and a bright squeeze of lemon juice. A light, veggie-packed 30-minute pasta dinner for eight.

Try this variation of a French sauce as a topping on pancakes.

Varicose Veins on a Leaf is a creepy Halloween appetizer with French-style green beans dyed red to look like veins, arranged on lettuce leaves with sliced almond bones. Spooky, edible, fun.