375 puree recipes

Silky Caribbean-style soup made from eddoes (a taro-like root vegetable) simmered in chicken broth with a bouquet garni, puréed smooth, and enriched with heavy cream and nutmeg.

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

Littleneck clams steamed open in a quick garlic, crushed tomato, and fish stock sauce with oregano and fresh parsley. A Neapolitan classic that takes just 25 minutes from stovetop to table.

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.

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.

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

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Veal paprikash braised low and slow with white wine, tomatoes, and sour cream. Cubed veal shoulder turns fork-tender in a rich paprika sauce that's pure Hungarian comfort.

Oven-baked Chinese spareribs glazed with a sweet and tangy sauce of soy sauce, brown sugar, tomato puree, vinegar, and chili sauce. Great as an appetizer or main course.

Fresh cilantro-lime salsa with jalapenos and garlic. A bright, no-cook Mexican salsa verde that works chunky or pureed, ready in 10 minutes with just 5 ingredients.

Basic beef chili with lean ground beef, cumin, chili powder, garlic, and canned tomatoes simmered low for up to two hours. A no-bean Texas-style chili with pure meat-and-spice flavor.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.

Fresh oysters on the half shell topped with a puréed shallot and red wine vinegar mignonette. Only 3 ingredients for an elegant raw bar appetizer at home.

Roasted garlic whole grain mustard steeps yellow and black mustard seeds in apple cider vinegar overnight, then blends with a head of mellow roasted garlic and maple syrup. A homemade condiment worth jarring as a gift.

Scallop and green bean terrine is a French mousse of pureed scallops and creme fraiche folded with blanched green beans, baked in a water bath and served with tomato coulis.

No-bake Twinkie cake layered with chocolate pudding, crushed Heath bars, and whipped topping. Four ingredients, zero oven time, and pure nostalgic fun.