349 pulse recipes

Zesty Parmesan chicken breasts dipped in melted butter, coated in a Parmesan seasoning blend with breadcrumbs, and baked crispy at high heat. Four ingredients and done in 40 minutes.

When you taste homemade marmalade once, you will never want any store-bought. Made marmalade today, and it was absolutely delicious; tasted fresh, slightly bitter and not super sweet, just the right balance of the fruits and sugar.

Indian mango milkshake (mango lassi-style) blended with canned mango pulp, whole milk, sugar, and ice. Thick, creamy, and tropical in 5 minutes flat.

Indian-style mango juice made with canned mango pulp and water. A 2-ingredient, 5-minute tropical drink you just shake and serve. No blender needed.

Randy Pollak's persimmon salad is a molded gelatin salad with orange Jello, hot grapefruit juice, and strained persimmon pulp. A vintage fruit salad served on lettuce with cottage cheese.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Banana nut sandwiches batch out four servings of crushed banana, pecans, grape pulp, and orange juice on buttered bread. A no-cook snack or quick-fix lunch in 5 minutes.

Old-fashioned cranberry conserve with raisins, diced orange pulp, and chopped nuts simmered until thick and jammy. A generous holiday preserve for gifting or spreading on toast.

Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours.

Classic Indian mango lassi: ripe mango pulp blended with yogurt, milk, and sugar, served chilled over crushed ice with ground pistachios on top. The original tropical smoothie.

Soft persimmon cookies spiced with allspice, nutmeg, and cinnamon, loaded with dates and walnuts. Fall harvest baking at its finest.

These healthy and scrumptious cookies are made with persimmon pulp, applesauce and chopped almonds.

Persimmon orange cookies made with persimmon pulp, orange juice, orange zest, warm spices, nuts, and raisins. Bake as drop cookies or cut into brownie-style bar squares.

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.

Apple-cranberry chutney simmers Rome apples with tart cranberries, golden raisins, orange zest, and warm spices, then gets pulsed in the food processor for a chunky-smooth holiday condiment.

Fresh cherry tomato salsa pulsed with cilantro, garlic, jalapeño, and lime. No cooking, no canned tomatoes, just bright summer pico ready in 10 minutes flat for chips, tacos, or grilled fish.