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Subscriber-Exclusive Low Sodium Recipes

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Cinnamon-Raisin Rice Pudding

Cinnamon-Raisin Rice Pudding

Cinnamon-Raisin Rice Pudding

Rice pudding may sound like an odd dessert, but it's so good!

Grandma Pietz's Cranberry Cake Pudding

Grandma Pietz's Cranberry Cake Pudding

Grandma Pietz's Cranberry Cake Pudding

For generations, our family has handed down a cake recipe with cranberries. Simple and unusual, it remains a family jewel we treasure. —Lisa Potter, Camp Douglas, WI
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Grilled Leek Dip

Grilled Leek Dip

Grilled Leek Dip

Smoky leeks from the grill add punch to this creamy appetizer with veggies and chips. If Baby Vidalia Onions are available, I use those. —Ramona Parris, Acworth, Georgia

Herby-Almond Pasta Topper

Herby-Almond Pasta Topper

Herby-Almond Pasta Topper

Pasta and sauce make for a good base. For added color and crunch, dress them up with a sprinkling of fresh herbs and almonds. —Karen Berner, Taste of Home Chief Food Editor

Jerk-Spiced Mango Pineapple Chutney

Jerk-Spiced Mango Pineapple Chutney

Jerk-Spiced Mango Pineapple Chutney

I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.—Sugiyarti Jorgenson, Kodiak, Alaska

Panna Cotta with Papaya Coulis

Panna Cotta with Papaya Coulis

Panna Cotta with Papaya Coulis

Panna Cotta is an Italian dessert that means “cooked cream.” My friend and I developed a version that’s rich, creamy, tangy and so refreshing. —Shauna Havey, Roy, Utah

Passover Popovers

Passover Popovers

Passover Popovers

Popovers have an important role at the table, substituting for bread. When puffed and golden brown, they’re ready to share. —Gloria Mezikofsky, Wakefield, Massachusetts

Pear & Pine Nut Conserve

Pear & Pine Nut Conserve

Pear & Pine Nut Conserve

This easy conserve pairs perfectly with grilled or roasted meats, or it's great as a flavorful topping for warm toast or pound cake. Sweet and savory...eating it is like taking my taste buds on a quick trip to Tuscany!—Shannon Kohn, Simpsonville, South Carolina

Pickled Brussels Sprouts

Pickled Brussels Sprouts

Pickled Brussels Sprouts

This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious!—Heather King, Frostburg, Maryland

Roasted Beet Jam

Roasted Beet Jam

Roasted Beet Jam

My spicy jam is a recipe from my Russian grandmother, who had no written recipes and who gave few jars of the jam as gifts. I recreated the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome and unusual gift.—Susan Asanovic, Wilton, Connecticut
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