364 puree recipes

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Juicy chicken breasts meet silky pear puree and tart cranberries, topped with tangy feta cheese for a sweet-savory dinner that's ready in 40 minutes. Perfect over nutty brown rice.

Chicken breasts layered with Swiss cheese, smothered in cream of chicken soup, and topped with buttery herb stuffing crumbs. Five ingredients, 10 minutes prep, pure comfort.

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Oven-baked Chinese spareribs glazed with a sweet and tangy sauce of soy sauce, brown sugar, tomato puree, vinegar, and chili sauce. Great as an appetizer or main course.

Crispy garlic-butter bread rolls stuffed with chicken, shrimp, and mushrooms in a rich Swiss and Parmesan cream sauce. Pure Louisiana comfort food.

Fettuccine Alfredo done traditional Italian-style: fresh egg pasta tossed with butter, cream, and Parmigiano-Reggiano. Three ingredients, pure silk on a plate.

Fresh oysters on the half shell topped with a puréed shallot and red wine vinegar mignonette. Only 3 ingredients for an elegant raw bar appetizer at home.

A triple-strawberry milkshake blending strawberry ice cream, fresh berries, and strawberry concentrate into one thick, frothy glass. Pure berry overload in every sip.

Creamy avocado hot sauce blends serrano chiles, garlic, and onion into a fiery, silky Mexican-style salsa. Five minutes, no cooking, pure heat with a smooth finish.

Indian toor daal pureed smooth, then finished with a tempered tadka of cumin seeds and asafetida in hot oil. Comforting, vegan, and everyday home cooking at its most honest.

Romanian mititei-style sausages made with ground beef and pork, garlic puree, and baking soda for tender texture. No casings needed, shaped by hand for the grill.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.