2,100 puree recipes

French sables are buttery slice-and-bake cookies with a crumbly, sandy texture and sparkling sugar crust. Six ingredients, no leavener, all about the butter.

A sweet, sipping chocolate, perfect on a cold winter day. I use 85% chocolate. The amount of sugar can be decreased, or the chocolate can be increased for a richer chocolate flavor.

Chicken breasts braised in a peach and orange sauce with sauteed mushrooms, duck livers, and a hollandaise finish. Browned under the broiler for a golden glaze, this is dinner party elegance in one pot.

Honey garlic dressing built on a from-scratch olive oil mayonnaise base with tarragon vinegar, red wine vinegar, and paprika. A bold, creamy salad dressing with sweet and tangy depth.

Vegan no-bake pumpkin cheesecake with a graham cracker crust, silken tofu filling, maple syrup, and almond butter. Set with agar-agar and chilled overnight for a creamy, dairy-free slice.

A big-batch bran muffin batter with three types of bran, buttermilk, molasses, and raisins that keeps in the fridge for up to 2 months. Scoop, bake, and enjoy warm muffins any morning.

French chicken wrapped in bacon, seared golden, and oven-braised with onions and garlic, then served with a rich Roquefort cream sauce made from the pan drippings. Bold, savory, and deeply satisfying.

Cranberry-maple sauce finished with butter and bourbon for a glossy, grown-up twist on traditional cranberry sauce. Five ingredients and ready in 15 minutes.

I made this with the shortbread crust recipe and it was fabulous! Will make again many times... everyone loved it!

No-bake chocolate peanut butter pie with a cream cheese and whipped cream filling in a chocolate wafer crust, topped with a ganache-style chocolate layer.

Basic holiday butter cookies with a tender, melt-in-your-mouth crumb from cornstarch in the dough. This versatile base recipe can be rolled, cut, or shaped into any holiday cookie you want.

Marshmallow cream chocolate cake whips egg whites with marshmallow fluff and folds in cocoa for a virtually fat-free chocolate cake with a soft, almost angel-food crumb.

Indian-spiced split pea soup with curry powder, carrots, celery, and tomatoes, sautéed in ghee and finished with cream. Hearty, warming, and vegetarian-friendly in 40 minutes.

Buttery, chocolaty, fluffy and moist cake is a winner at any time, and everyone enjoys it!

Pureed black bean soup brightened with fresh orange zest and cilantro. Vegan, gluten-free, and high-fibre, with a separate-puree technique that gives velvety texture without losing bean character.

Maple custards baked in a water bath with reduced maple syrup, skim milk, and eggs. A silky, low-fat dessert with concentrated maple flavor, served warm or chilled.