9,857 low sodium recipes

French-Italian almond crescent cookies rolled in pine nuts. Just four ingredients, naturally gluten-free, with a chewy-crisp texture from an overnight rest before baking.

Sugar-crusted pecans spiked with habanero chile powder, folded into chocolate cake batter for a sweet-heat surprise in every bite. Five ingredients, ten minutes, and your chocolate cake will never be boring again.

Sephardic-style haroset for Passover made with dates, figs, raisins, walnuts, almonds, and sweet kosher wine. Spiced with cardamom, cumin, and cinnamon.

Pecan meringue cookies with brown sugar, egg whites, and just a touch of flour. Light, crisp, and loaded with toasted nut flavor. Naturally gluten-light and simple to make.

Very distinctive, thse macroons are not too sweet, but are crunchy and chewy and rich with the exotic flavor of toasted pine nuts.

Rum pecans candied with dark rum, instant coffee, cinnamon, and sugar in one saucepan. Only 3 ingredients beyond the nuts and ready in 20 minutes flat.

Traditional Panforte di Siena with toasted almonds, hazelnuts, candied orange peel, citron, cocoa, and honey syrup cooked to soft ball stage. A dense Italian Christmas confection.

No-bake holiday almond treats with vanilla wafer crumbs, pumpkin puree, amaretto, cinnamon, and ground almonds. Rolled into balls and coated in toasted almonds.

Yemenite haroset with dates, figs, raisins, walnuts, and almonds blended with sweet wine, cumin, cardamom, and cinnamon. A richly spiced Passover tradition from Yemen.

Cuban-style black beans simmered with sofrito of onion, bell pepper, garlic, and cumin. Vegan, gluten-free, and the foundation of frijoles negros y arroz.

Pumpkin macaroons made with ground pecans, coconut, pumpkin puree, and maple syrup. Light and chewy egg white cookies sweetened naturally without refined sugar. Baked low and slow.

Sesame-almond cookies made with olive oil and white wine, scented with lemon zest, orange zest, and cinnamon. Crisp, not-too-sweet Italian-style biscuits.

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

Brazilian pepper and lemon sauce (molho de pimenta) with fresh lemon juice, chopped jalapenos, onion, and crushed garlic. A sharp, fiery condiment traditionally served alongside feijoada.

Classic New England johnnycake made with yellow cornmeal and tangy buttermilk. This diabetic-friendly cornbread uses sugar substitute and comes together in 40 minutes with no fuss.