2,151 pureed recipes

Southern smothered steak with flour-dredged round steak browned in bacon drippings, then simmered in its own gravy until fork-tender. Four ingredients, pure country cooking.

Maple cranberry sauce with walnuts and orange zest, sweetened with pure maple syrup instead of sugar. Five ingredients, no refined sugar, ready in 10 minutes.

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.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Sizzling Sichuan scallops wok-tossed with ginger, garlic, chili paste, and crunchy cucumber, then poured hot onto a screaming cast iron platter at the table. Pure drama.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Pureed peanut soup with butternut squash, potatoes, and coriander, topped with crispy cornmeal-crusted baked okra croutons. West African inspired and velvety rich.

Three-ingredient peach conserve made with fresh peaches, sugar, and thinly sliced lemon simmered until thick and glossy. No pectin needed, just patience and ripe fruit for a pure, bright preserve.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.

Soft pumpkin walnut cookies topped with maple frosting. Made with real pumpkin puree, brown sugar, pumpkin pie spice, and crunchy walnuts for a cakey fall cookie.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

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.

Cookies and cream cheesecake with a chocolate cookie crust, crumbled chocolate wafers folded into a creamy filling, and a tangy sour cream topping. Pure cookies-and-cream indulgence.

This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style.