5,663 low sodium recipes

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Pennsylvania Dutch corn fritters with kernel corn, creamed corn, and whipped egg white for a light, golden crust. Skillet-fried in about 2 minutes per batch.

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that's ready in minutes.

Tangy Moroccan lemon yogurt dressing with warm spices like cumin, ginger, and cinnamon. Quick 5-minute salad dressing that's creamy, bright, and perfectly balanced.

Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.

Rajas con crema with roasted poblano strips fried with sliced onions and simmered in cream with epazote. Authentic Mexican side dish ready in 20 minutes.

Favourite Moroccan Chicken with Preserved Lemons recipe

Bluefish fillets sealed in parchment with fresh orange segments, oregano flowers, red onion, and Italian parsley. Baked until the fish is flaky and fragrant. A simple, elegant Italian-inspired dinner.

Five-ingredient Southern pecan dainties with brown sugar, egg whites, and vanilla. Crispy, chewy, flourless pecan cookies baked low and slow. Makes six dozen from one batch.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

Coffee nog with a warm egg yolk and brown sugar cream floated over fresh brewed coffee, dusted with nutmeg. A rich, cozy drink with just 5 ingredients.

Oreo mud pie with layered chocolate and coffee ice cream on a chocolate wafer crust, topped with whipped cream, fudge, and toasted walnuts. The 1970s diner classic frozen dessert.

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.

Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.

Grilled gemfish in North African chermoula marinade with fresh coriander, parsley, cumin, paprika, and lemon juice. An aromatic Moroccan-style fish that's bold, herbaceous, and made for the barbecue.