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Subscriber-Exclusive Low Sodium Recipes

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Peanut Pretzel Toffee Bark

Peanut Pretzel Toffee Bark

Peanut Pretzel Toffee Bark

My toffee has been a traditional must-make treat for my family and friends for over 40 years. My Dad taught me to make great fudge from scratch but my toffee was his favorite candy and each time I make it, I think of him. —Barbara Estabrook, Rhinelander, Wisconsin

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
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Pickled Pepperoncini Deviled Eggs

Pickled Pepperoncini Deviled Eggs

Pickled Pepperoncini Deviled Eggs

It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. —Carmell Childs, Ferron, Utah

Puff Pastry Christmas Palmiers

Puff Pastry Christmas Palmiers

Puff Pastry Christmas Palmiers

Palmiers (pronounced pal-mee-AY) come from France. They're usually sweet, but to make them savory, I swirl in pesto, feta and sundried tomatoes. —Darlene Brenden, Salem, Oregon

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

Savory Blueberry-Onion Jam

Savory Blueberry-Onion Jam

Savory Blueberry-Onion Jam

My aunt made this every year, now I make it and my daughter does too. Everyone loves it on hot dogs, meatloaf and even scrambled eggs. I even caught my mother eating a spoonful just because!—Pat Dazis, Charlotte, North Carolina

Sour Cream Rolls with Walnut Filling

Sour Cream Rolls with Walnut Filling

Sour Cream Rolls with Walnut Filling

When I was a little girl, my grandmother taught me how to make these rolls. I remember feeling so special when "we" served them. If you have never worked with yeast, this is the recipe for you. —Nadine Mesch, Mount Healthy, Ohio

Steak Crostini with Carrot-Horseradish Marmalade

Steak Crostini with Carrot-Horseradish Marmalade

Steak Crostini with Carrot-Horseradish Marmalade

I've been making little tweaks to this family favorite for years. Prep everything ahead, then layer up the crostini right before party time. —Greg Fontenot, The Woodlands, Texas

Bacon Cheddar Jalapenos

Bacon Cheddar Jalapenos

Bacon Cheddar Jalapenos

Take these cheesy, fiery appetizers straight to the grill so you can add a touch of smoke. We pass them with bowls of guacamole and sour cream. —Wayne Barnes, Montgomery, Alabama

Black Forest Panettone Pudding

Black Forest Panettone Pudding

Black Forest Panettone Pudding

My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren't sure how to use. I make a glorious sauce for it using ice cream. —Devon Delaney, Westport, Connecticut
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