10,000 low sodium recipes

Enid's classic brownies made with melted unsweetened baking chocolate, butter, and six eggs baked in a sheet pan. Family-recipe square that yields 36 dense, fudgy bars.

The honey mustard vinaigrette was so flavorful, toasted butter and sugar coated pecans, dried cranberries and goat cheese were great combination.

Easy mango sorbet from just three ingredients, ripe mango pureed with a light sugar syrup and frozen, no ice cream maker needed. Pure tropical fruit, naturally dairy-free and refreshingly cold.

Baba ghanoush blends roasted eggplant with garlic, cumin, and lime juice into a smoky Middle Eastern dip. Vegan, five-ingredient, and ready in 30 minutes. No tahini in this lighter version.

Coconut macaroons with crisp golden edges and a soft, chewy middle, made from just egg whites, sugar, and desiccated coconut, with a hint of almond. Naturally gluten-free and quick to bake.

Homemade applesauce is better than the store bought! Delicious and great dish. Try this recipe.

Pickled herring in sour cream with hard-boiled eggs, chopped apple, onion, and fresh dill. A classic Eastern European appetizer served cold on rye bread.

Pull-apart Kentucky buttermilk biscuits baked together in a tender slab, scored into 12 squares for fluffy soft sides. Tangy buttermilk and cold butter make every layer flaky and tall.

Homemade pasta from just two ingredients, flour and eggs, kneaded smooth, rested, then rolled and hand-cut into silky fresh strips. No machine needed, and a world apart from anything dried in a box.

My son brought this recipe home from work one day some years ago and asked me to please make these cookies for him. His friend Brian had given him the recipe. Brian's mom had made the cookies and he would bring them in to work and give my son some. My son William said that they were so good that he wanted me to make some for him, so I made them and I loved them as well as my husband, my daughter, my sisters, and everyone else who ate them. Well, then my daughter's friends wanted me to make some cookies for them, so I just gave them the recipe and said go for it yourselves, they are so easy to make. I know you will love these cookies too because they are not the regular chocolate chip cookie variety. They melt in your mouth and you can't eat just one. Thank you to my son's friend Brian and Brian's mom for sharing this delicious recipe with me, wherever they may be.

Fresh apricot ice cream made with diced ripe apricots, apricot nectar, evaporated milk, and tangy yogurt. A cooler, lighter summer ice cream with bright stone-fruit flavor and no eggs.

Classic Christmas cut-out sugar cookies with clean edges that hold their shape. A simple butter-and-shortening dough that rolls thin, bakes crisp, and takes royal icing like a dream.

Lemon pecan pie skips corn syrup and uses lemon extract plus juice to brighten a buttery brown sugar custard packed with toasted pecans. The bright twist on Southern pecan pie.

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.

Chocolate butter icing melts unsweetened chocolate with butter, then whisks in hot water, vanilla, and powdered sugar. Glossy, spreadable, and ready for cakes or brownies.

Cream of carrot soup made the classic way: onions sweated in butter, a quick roux for body, then carrots simmered in stock, blended and strained silky-smooth, and finished with cream. Velvety, elegant, and simple.