2,100 puree recipes

A bold Scottish appetizer: creamy Roquefort cheese pounded smooth with whisky, then chilled in earthenware pots. Just 2 ingredients, 15 minutes prep, and pure Highland flavor.

Rich chocolate chip cake infused with creme de menthe, frosted with chocolate icing, and crowned with minty whipped cream for a triple-layer treat that's pure indulgence.

A smooth, puréed Norwegian cauliflower soup thickened with a light roux and skim milk, finished with white pepper and a dusting of nutmeg. Cozy, low-calorie comfort in a bowl.

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.

Abadoo's Banana Bread: a simple, no-frills banana bread with three eggs for a tender, almost cake-like crumb. No nuts, no spices, just pure ripe banana flavor in every slice.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

A layered French terrine of pureed ground chicken, carrot batons, green beans, and black olives baked in a water bath until firm and sliceable. Elegant charcuterie-board worthy fare with a champagne finish.

Dad's chicken fried steak with cream gravy: pounded round steak triple-dredged in flour and evaporated milk, fried golden in oil, and smothered in pan-drippings white gravy. Pure Southern comfort.

Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Lower-fat 'guacamole' built from puréed green peas, green chiles, garlic, and salsa. A creamy, spicy dip that mimics the avocado original at a fraction of the fat.

A legendary British sticky toffee pudding: moist date sponge soaked in buttery brown sugar toffee sauce, grilled until caramelized, and served warm with whipped cream. Pure indulgence for 12.

Cheesy reuben soup turns the deli sandwich into a creamy bowl with corned beef, sauerkraut, Swiss cheese, and a buttery roux base. Pure comfort in a soup pot.

Aunt Velma's 3-ingredient Scottish shortbread is buttery, crumbly, and melt-in-your-mouth tender. Mixed by hand and baked golden, this old-fashioned holiday cookie recipe is pure simplicity at its finest.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.