Mango purée is like sunshine in a bowl. It’s sweet, smooth, silky, and way too easy to make. With a few simple ingredients and a little bit of time, you can make this delicious topping for your ...

Canned pumpkin puree is a tried-and-true shortcut for pumpkin pie and beyond. Put a can of pumpkin to use with these sweet and savory recipes. Molly McArdle is Food & Wine's Updates Editor. She has ...

"To make my pasta-fied version of spanakopita, you’ll make a purée of spinach, garlic, oregano, feta, and olive oil, and spike it with lemon juice. This bright green sauce coats the pasta. It’s ...

The beauty of chives is that they simply don’t need to be the center of attention. They work best to support other flavors, to bolster and, with a few snips, make the mundane marvelous. Chive oil is ...

A food mill makes shorter work of this fava bean purée that I love to make at this time of year. Yes, the dip is easy to make in a food processor — but first you have to skin three pounds of fresh ...

Warm Pureed Beans With Olive Oil and Lemony Brussels Sprouts These warm, creamy beans can stand as a foundation for myriad vegetable preparations, including shredded Brussels sprouts, vinegar-splashed ...

Get the most out of pumpkin season by using leftover pumpkin purée in these fun, practical, and delicious ways. My youngest son loves pumpkin muffins so I have a can or two of pumpkin purée in the ...