10,000 low sodium recipes

Classic New Orleans bananas Foster: halved bananas caramelized in brown sugar and butter, flambeed with rum, and spooned over French vanilla ice cream tableside.

Rhubarb-apple crunch layers tart rhubarb and sliced apples under a brown sugar oat crumble, baked until bubbling. Serve warm with vanilla ice cream for a spring dessert.

Beat the summer heat with this delicious fruit dish that is bound to cool you off.

Kourabiedes are traditional Greek butter cookies with ground almonds and brandy, dusted heavily in powdered sugar. Fragile, sandy, and meant for celebrations.

Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.

Little fruit cake squares packed with chopped dates, candied cherries, and pecans, baked in a 9-inch pan and rolled in powdered sugar. Bite-sized holiday treats.

A rustic free-form peach pie heaped with juicy peaches and brandy-plumped cherries over a layer of toasted almonds, the pastry folded loosely over the top and dusted with cinnamon sugar. Juicy and golden.

A chocolate cherry fruitcake made easy with quick-bread mix, maraschino cherries, pecans, chocolate chips, and a splash of kirsch. Fruitcake even skeptics will love.

Jan Hagels are crisp Dutch shortbread cookies spiced with cinnamon and ginger, brushed with egg white, and topped with chopped pecans or walnuts. Sliced into rectangular bars while warm.

Buttery snowball cookies with ground almonds, walnuts, and hazelnuts rolled in powdered sugar. A melt-in-your-mouth shortbread cookie also known as Mexican wedding cookies.

Whole pears poached in apple cider with vanilla bean and cinnamon sticks, then glazed with a reduced spiced syrup. An elegant, make-ahead autumn dessert.

Use this easy and delicious recipe to make your own almond filling that sometimes called for in recipes.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

Peach caramel crisp: ripe peaches baked over a hardened caramel base and crowned with ground almond praline streusel, served warm with vanilla ice cream. Summer fruit dessert elevated with French patisserie technique.

Pears De Cacao features pear halves filled with chocolate mint whipped cream, sandwiched back together, and drizzled with Creme de Cacao liqueur.