2,100 puree recipes

One-skillet ground beef casserole with corn, red beans, tomato sauce, and chili powder. A quick, filling weeknight dinner that comes together with pantry staples in about an hour.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.

Light and airy pumpkin chiffon pie with a gelatin-set pumpkin custard folded with fluffy egg whites and topped with whipped cream. A silky alternative to dense pumpkin pie.

Pumpkin cake doughnuts with bran flakes and pumpkin pie spice, deep-fried until golden and rolled in cinnamon sugar. A spiced fall doughnut made from scratch with real pumpkin.

If you like spicy cake, this will be one of your favorites.

Vegan tofu filets pan-fried and simmered in an apricot Dijon sauce with orange juice, tamari, and garlic. The sauce reduces by half into a glossy, sweet-tangy glaze that clings to every slice.

Creamy pumpkin cheesecake on a chocolate cookie crust with warm spices. A stunning fall dessert with optional chocolate drizzle.

Couscous and vegetables tops fluffy couscous with a quick tomato ragout of corn, bell pepper, mushrooms, and chili in a broth-sauté base. Vegan weeknight dinner in 30 minutes.

Moist and flavorful Red Lion Inn pumpkin bread with walnuts and raisins. Easy recipe for loaves or muffins, perfect for fall baking. Ready in under 90 minutes!

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Thanksgiving Chocolate Pumpkin Bread Pudding recipe

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Armenian sauerkraut soup with bulgur wheat, potatoes, and tomato puree in chicken broth. A tangy, hearty bowl with Eastern European roots.

Pumpkin nut cake baked directly in sealed canning jars for long storage. Warmly spiced pumpkin-walnut cake with cloves, cinnamon, and allspice. A giftable holiday treat.