2,100 puree recipes

Classic homestyle chicken noodle soup with tender vegetables, egg noodles, and herbs. Ready in one hour, this soul-warming bowl is the cure for everything.

Cure those colds with this easy crockpot recipe which makes a delicious bowl of chicken noodle soup that you will remember for years to come!

Rustic Italian spaghetti from the Ciociaria region with plum tomatoes, sweet peppers, oil-cured olives, and Romano cheese. A bold, no-meat pasta that's ready in under an hour.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Homemade Mexican pork chorizo, ground pork blended with garlic, vinegar, oregano, cumin, cinnamon, and cloves. The mixture cures overnight, then crumbles into a skillet for tacos, eggs, or breakfast hash.

Danish-style marinated salmon cured in beer, sugar, salt, and black pepper for two weeks. Sliced thin and served with homemade asparagus mayonnaise.

ABM artichoke and cracked wheat bread combines marinated artichokes, bulgur, whole wheat, and Parmesan in a savory bread machine loaf. Substantial sandwich bread for cured meats and aged cheese.

Single-jar homemade dill pickles with fresh dill heads, garlic, and apple cider vinegar brine. Small-batch refrigerator pickles that cure for 2 weeks before they're ready.

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Crispy golden calzones stuffed with wilted spinach, roasted red peppers, oil-cured olives, and gooey smoked mozzarella. Vegetarian, uses store-bought dough, and bakes in just 15 minutes.

Old-fashioned uncooked cucumber relish with onions and vinegar. Chop, salt, pack in jars, and let time do the work. Ready after one month of curing for a tangy, crunchy condiment.

Homemade summer sausage made from ground beef with liquid smoke, curing salt, mustard seed, and coarse black pepper. Mix, roll, chill overnight, and bake for smoky, savory sausage you slice and serve hot or cold.

Olive Profumate: oil-cured black olives marinated with fennel seeds, orange zest, and sliced garlic. A no-cook Italian appetizer that keeps for two weeks in the fridge.

Sun-dried tomato tapenade with capers, garlic, lemon, and herbes de Provence. Rehydrated, oil-cured for a week, then pulsed into a coarse Provencal spread.

Homemade tasso from pork shoulder cured in a bold Cajun spice rub with cayenne, paprika, and garlic. No smoker needed, just patience and plastic wrap.

Old-fashioned sour pickles brined with salt, vinegar, mustard seed, allspice, cinnamon, and mace. A traditional canning recipe ready after 8 weeks of curing.