10,000 low sodium recipes

Bone-in duck seared in rendered fat, then braised in red curry paste, coconut milk, fish sauce, and lime juice over jasmine rice. Rich Thai-inspired comfort with a mussels variation included.

Citrus jelly cubes set with unflavored gelatin and built from real grapefruit and orange juice. A homemade pate de fruits style candy with no artificial flavor and barely any sugar.

French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.

This decorative and tasty bread is perfect for the kids during the Halloween.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

One-skillet chicken and apple saute with golden-browned chicken breasts, tart apple slices, and onion in a thyme-scented apple juice pan sauce. Ready in 30 minutes.

Grilled figs filled with a lemon myrtle and ricotta cheese filling.

Tangy yogurt blended with cumin, turmeric, garam masala, coriander, and garlic for a classic tandoori marinade. Slather it on chicken, lamb, or fish and grill, broil, or roast for that smoky, spiced char.

These are super and duper, just like the name. Creamy, rich and heavenly delicious!

Sweet pickled cherry tomatoes simmered in a thick sugar syrup with fresh ginger, lemon juice, and lemon rind until jewel-like and transparent. Makes 6 pints of gorgeous homemade preserves.

Homemade Indian dough incense: a hand-mixed blend of cinnamon, sandalwood, cloves, benzoin, curry, and jasmine essence, shaped into cones or sticks to dry and burn.

Quick and easy biscuits that use up leftover ham after the holiday season.

Chocolate brownie macaroons with melted chocolate, whipped egg whites, shredded coconut, and condensed milk. Fudgy centers with crisp tops, crowned with a blanched almond.

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

Hearty slow cooker bean dip packed with seasoned ground beef, refried beans, melted longhorn cheese, and sour cream with a spicy kick from hot sauce.

Fermented mincemeat made with venison or beef tongue, suet, apples, dried fruit, red wine, cider, and brandy. A six-to-eight-week crock cure transforms the ingredients into the deep, boozy filling of old hunting cabin Christmas pies.