2,100 puree recipes

Ninfa's green sauce is the legendary Houston Tex-Mex table dip: simmered green tomatoes, tomatillos, and jalapeños puréed with avocado, cilantro, sour cream, and garlic. Pale jade, creamy, dangerously dippable.

Chunky corn chowder loaded with bell peppers, red potatoes, sausage, and a touch of cumin. Half the corn is pureed for a thick, creamy base. Even better the next day.

Taco lentils simmer green lentils until tender, then bake them in a smoky pureed ancho chile and tomato sauce spiced with cumin and chili. A high-protein, high-fiber vegan stand-in for taco meat.

Pasta and potato stew with elbow macaroni, red potatoes, kidney beans, and Roma tomatoes in a red wine vegetable broth. A hearty Italian-inspired vegetarian stew thickened by pureeing.

Kalbsschnitzel mit feinen Gemusen, German veal cutlets pan-seared in butter and topped with stewed tomato, asparagus spears, and sauteed mushrooms. A classic Bavarian main plated over pureed potatoes.

Rich, velvety crab soup with a splash of scotch whiskey, swimming in buttery cream sauce. Ready in 40 minutes, this elegant seafood bisque is pure comfort in a cup.

German pumpkin puree with cheese, made by boiling pumpkin with apples and ginger, then browning under the grill with grated cheese. A savory-sweet side dish with warm spice.

Lemony strawberry butter simmers pureed fresh strawberries with sugar and lemon juice into a thick, spreadable fruit butter. Three ingredients, no pectin, water-bath canned for shelf-stable jars.

Hearty asparagus and hard-boiled egg casserole in a creamy mustard sauce with mushrooms and crushed cheese crackers on top. A retro-style vegetable bake that's pure nostalgic comfort.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Creamy potato soup blends chicken broth, celery, and tender potatoes into a velvety puree finished with low-fat milk. A simple stovetop classic with a whisper of cayenne heat.

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

Chilled curried broccoli soup pureed smooth with chicken stock and finished with cold cream and fresh watercress. A silky, spiced cold soup that comes together in under 45 minutes.

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.

Rich chocolate bundt cake studded with nuts and crowned with a velvety mocha cream cheese frosting. Inspired by the legendary Waldorf Astoria, this showstopper is pure old-school elegance.

Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.