Best Recipes Made in a Blender

Pasta with Pecorino-Zucchini Sauce and Basil

This velvety sauce of pureed zucchini comes from Italy’s Amalfi Coast, where we were served some of the most beautiful pasta dishes of our lives—elegantly simple, all about fresh ingredients.

By Rose HattabaughFebruary 1, 2023

Coconut-Cilantro Rice

To make this colorful, highly aromatic rice, we stir a vibrant puree of cilantro, scallions and jalapeño into the cooked rice after it has had a chance to rest. For the best flavor and texture, make sure to use jasmine rice. If needed, dribble more wa

Thai-Style Coconut and Chicken Soup

This fragrant Thai soup is rich with coconut milk, awoken with chili heat, lime, and lemongrass, and studded with meaty chicken and mushrooms—and its electricity depends on that deep, coconutty backdrop. Ersatz homemade coconut milk provides the rich

By Courtney HillJanuary 21, 2024

Yellow Blender Cake

A tender all-purpose yellow cake that's almost as easy as a boxed mix, with a pure vanilla flavor you'd expect from a fancy bakery.

By Rose HattabaughFebruary 8, 2024

Chocolate Blender Cake

Our chocolate blender cake, with a brownie-like consistency and a rich chocolate glaze, comes together with only one blender and one cake pan.

By Courtney HillFebruary 8, 2024

Clementine Blender Cake

We blitz whole, unpeeled clementines in a blender and use them to flavor the batter and finishing syrup in this fragrant, bright orange cake.

By Hisham Ali HassanFebruary 9, 2024

Blender Berries-and-Cream Cake

No mixer needed for this easy berries-and-cream treat. A blender makes quick work of the cake batter and the mascarpone filling is easily whipped by hand with a whisk. The components can be prepared in advance. The cake layers will keep for 24 hours a

By Rose HattabaughMarch 26, 2025

Instant Pot Butter Chicken

Our rich, creamy riff on classic Indian butter chicken uses no heavy cream—pureed cashews bring the creaminess and allow the warming spices and aromatics to shine through.

By Diane UngerApril 7, 2020

Brazilian-Style Chocolate-Glazed Carrot Cake

In bolo de cenoura, the blender pulls out an amazing, orangey sweetness from carrots—totally unlike any American carrot cake.

By Rose HattabaughDecember 22, 2023

Corn Bisque with Yogurt and Saffron

For this simple yet luxurious soup we combine saffron and corn. With so few ingredients, it’s important to use fresh summer corn; frozen is not up to the task. To extract every drop of flavor, after slicing off the kernels, we simmer the cobs in the s

Rigatoni with Roman Broccoli Sauce

Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off before broccoli is sold. Our recipe instead uses the stems, which are equally flavorful and produce a silky

Creamy Fennel and White Bean Soup

A silky puree of creamy white beans soak up the savory, sweet, and slightly licorice-y flavors of fennel, contrasted by salty bits of bacon.

By Sandra Rose GluckFebruary 5, 2018

Italian Bean Soup with Fresh Pasta

“Everyone should eat this,” a reader writes of one of our all-time most popular soups: rustic Italian bean soup, the perfect vehicle for fresh pasta.

Garnish-as-You-Like Potato-Leek Soup

Potato-leek soup is a blank canvas for all manner of garnishes. Keep it simple for family—chopped thyme and black pepper—and for a larger gathering, double the soup and set out an array of options so guests can add what they like. With a base of water

By Courtney HillDecember 21, 2024

Brazilian Cheese Bread (Pão de Queijo)

Tasty Brazilian cheese puffs, pão de queijo, are an easy, chewy, puffy snack for all occasions.

By Julie RackowOctober 16, 2017

Corn Chowder with Miso and Scallions

This creamy, no-cream corn chowder is the perfect vehicle to preserve summer corn freshness—freeze now, thank yourself later.

By Diane UngerJune 22, 2023

Mexican Sweet Corn Cake

This super versatile reader favorite makes a light and sweet breakfast, dessert, or anytime snack. And it's made in a blender!

By Calvin CoxMarch 25, 2020

Rigatoni with Tomato, Butternut and Red Pepper Puree

Milk Street Facebook Community member James Adcock of Bellevue, Washington makes a pureed tomato pasta sauce that’s rich and velvety even without cream. He blends sautéed onion, canned whole tomatoes, steamed butternut squash and roasted and peeled re

By Courtney HillFebruary 5, 2021

Cauliflower Soup with Brown Butter Pine Nuts

Cauliflower Soup With Brown Butter Pine Nuts

By Julia RackowFebruary 4, 2019

Cheese Enchiladas with Salsa Roja

At Nicos restaurant in Mexico City, chef Gerardo Vázquez Lugo taught us that enchiladas can be a simple affair, inspiring us to create our own version paired with an easy, blender-blitzed red salsa. As a filling, Vázquez Lugo used a cheese called ques

By Courtney HillMarch 25, 2025

“Creamed” Corn with Scallions

This rich and velvety side dish relies on corn’s starchy “milk” to deliver supreme creaminess without diluting its flavor. OR Creamed corn, without the cream. Rather than dilute corn’s grassy sweetness with heavy cream, we rely the corn “milk” from th

Lemon Grass Martini

This classic vodka martini—inspired by a similar cocktail served at Bully Boy Distillers in Boston—gets gentle layers of herbal, lemony flavor from lemon grass-infused vodka. When infusing, we prefer mid-shelf vodkas—nothing so cheap as to be harsh, b

By JM HirschOctober 16, 2017