5,663 low sodium recipes

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

This is one of my favorite recipes, I love all these ingredients, and they are cook together, so great taste!

Roasted marinated crab with ginger, garlic, and serrano chiles served with a butter dipping sauce. Whole crab is marinated up to 4 hours, then grilled or oven-roasted until bright red and opaque.

Broiled calves liver topped with French dressing-marinated mushrooms and fresh parsley. A quick, high-protein dinner for two that's on the table in under 10 minutes of cook time.

Salmon steaks brushed with vermouth butter, orange zest, and lemon juice, topped with sliced potatoes and grilled in foil. Works on the barbecue or in the oven.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Homemade dried orange or lemon peel air-dried at room temperature and ground into powder. A single-ingredient pantry staple that replaces citrus extract in baking, flavors teas, and punches up sauces.

Chocolate and cream are a great pair, chocolate tarts and smoothly whipped cream, wow, so delicious!

Cajun-style cafe au lait made with chicory coffee and hot milk, poured simultaneously for a rich, smooth cup with deep roasted flavor.

Lemon chicken in puff pastry shells with chicken gravy, thyme, and mixed vegetables. A retro comfort-food main course that turns pantry staples into a dressed-up chicken pot pie in under 40 minutes.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

Savoury filled cheese muffins built on a Bisquick base with sauteed carrot, celery and onion, sharp cheddar, and a deviled ham filling. A handheld breakfast or brunch muffin with surprising vegetable depth.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

Savory crepe flavorings with brandy, fresh herbs, and lemon zest stirred into melted butter. A simple mix-in guide that turns basic crepe batter into restaurant-worthy main course wraps.

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.