2,100 puree recipes

Homemade cantaloupe sherbet churned with pureed melon, milk, honey, and a squeeze of lemon. Smooth, scoopable, and bursting with fresh summer melon flavor. Makes about 2 quarts.

Maple syrup shortbread bars with a buttery shortbread base topped with a brown sugar, maple syrup, and toasted walnut layer. A two-layer cookie bar that's part shortbread, part praline.

Try something new and use this tasty recipe that is made with buttermilk, chives and winter squash.

Crazy cake (depression cake) is an egg-free, dairy-free chocolate cake mixed directly in the baking pan with cocoa, oil, vinegar, and water. Vegan-friendly and ridiculously easy.

Tender chicken breasts baked in a luscious mustard-parmesan cream sauce that thickens into pure velvet. Ready in 40 minutes with minimal prep for busy weeknight dinners.

Hungarian tarts with a cream cheese pastry shell and five filling options: almond, pecan, walnut, coconut, and farmer's cheese. A traditional holiday baking project.

Cocoa-laced crepes filled with chocolate ice cream, drizzled with warm creme de cacao chocolate sauce, and scattered with chopped pecans. A French-inspired dessert that's pure indulgence.

Ham and egg quiche in a crisp blind-baked shortcrust shell, with a creamy ham filling and whole eggs cracked on top so the yolks bake into golden domes. An easy brunch or lunch bake.

A Sicilian classic: tender cauliflower simmered with anchovies, pine nuts, currants, and tomatoes over spaghetti. Sweet, savory, and unmistakably Palermo on your plate.

Silky pear puree meets warm ginger spice in this chilled dessert soup that's naturally sweet, low-calorie, and perfect for summer entertaining or elegant brunches.

Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

Layered peanut butter chocolate bars with a butter cookie crust, creamy peanut butter filling, and double milk chocolate layers. No-bake filling, one hour chill, and pure candy shop flavor.

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Light and airy cantaloupe chiffon pie with pureed and cubed melon, fluffy egg white meringue, and whipped cream in a pie shell. A retro summer dessert that floats off the fork.

Classic crabmeat au gratin baked in a buttery cream sauce with sauteed vegetables, egg yolks, and a golden cheddar crust. Rich, bubbly, and pure Louisiana comfort.