1,485 low sodium recipes

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

One-pot white beans and kale sauteed with garlic, red pepper flakes, and chicken stock. Twenty minutes from start to table. The weeknight side dish that does it all.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Classic no-bake church windows with chocolate chips, colored marshmallows, shredded coconut, and chopped nuts. Chill overnight, slice into colorful rounds. Makes 3 dozen.

New England boiled dinner with corned beef simmered until tender, then carrots, turnips, potatoes, onions, and cabbage cooked in the broth. A classic one-pot Yankee comfort meal.

Pickled dilled beans canned with fresh dill, garlic, and a kick of red pepper flakes. Crunchy whole green beans in a tart vinegar brine, the Bloody Mary garnish you'll never run out of.

A hearty Americanized goulash with beef round steak, potatoes, cabbage, and carrots simmered in vegetable juice. A filling one-pot meal ready in 35 minutes.

Fusilli alla Sorrentina pairs tuna packed in olive oil with fresh tomatoes, black olives, white wine, and a whisper of fresh mint. A classic coastal Italian pasta that comes together in one skillet.

Fusilli alla Sorrentina with canned tuna, fresh tomatoes, black olives, white wine, garlic, and fresh mint. A quick Southern Italian pantry pasta.

A hearty hot cereal with oat bran, shredded apple, raisins, and a hint of caraway, sweetened with maple syrup for a healthy breakfast.

Chowning's Tavern Brunswick stew: a Colonial Williamsburg classic with stewing hen, lima beans, corn, okra, tomatoes, and potatoes slow-simmered into Southern comfort.

Garlicky shrimp and cannellini beans simmered in olive oil with red pepper flakes and fresh parsley. A rustic Italian one-pot dinner with just 7 ingredients in 30 minutes.

Crushed red potatoes mixed with buttermilk and scallions, pressed into a skillet, and pan-fried until the bottom turns golden and crisp. Slice into wedges and serve hot.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.