10,000 low sodium recipes

Fudgy brownie batter baked in a chocolate wafer crust, frosted with warm chocolate ganache, and crowned with glossy cherry pie filling. All the Black Forest flavors packed into one intensely chocolatey pie.

Skillet shredded potato, zucchini, and carrot sauté with butter and basil. Quick 30-minute vegetable side dish, naturally gluten-free, diabetic-friendly.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

Pork, potatoes and mushrooms flavored with crushed coriander seed.

Chinese cold noodles tossed with shredded steamed chicken, slivered egg crepes, and scallions in a soy-chili oil dressing with Chinkiang vinegar and ginger. A refreshing, spicy summer noodle dish.

Honey-glazed carrots and parsnips simmered in butter and chicken stock, then oven-roasted with a honey-lemon-curry glaze. Make-ahead friendly holiday side dish.

Try something new for dinner with this side dish made with corn flour, kataifi and a pinch of cinnamon.

A succulent chicken dish that is served with a savory sauce that will kick your tastebuds up a notch!

Homemade hot fudge sauce with unsweetened and semi-sweet chocolate, butter, corn syrup, and vanilla. A thick, glossy ice cream topping ready in 20 minutes.

Curry-roasted pork loin glazed with mango chutney, surrounded by caramelized pineapple chunks. Tropical Indian-inspired roast with fresh mango garnish.

Microwave glazed baked ham with brown sugar, dry mustard, pineapple rings, and whole cloves. A retro holiday ham done in under 30 minutes of cook time.

Confetti rice salad starts with chicken-flavored rice pilaf tossed with green onions, pimentos, and a sweet vinegar dressing. A colorful, make-ahead cold side dish for cookouts.

I think this is the best chicken I have ever tasted! Never try to use cardamom with chicken, goes very well!

A delicious cake that everyone wants a second slice.

Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.

This recipe was very easy to make and tasted very good, It was a breeze to make, and fairly inexpensive.