Blender

Blend a crisper drawer’s worth of salad greens (romaine, arugula, spinach, watercress, etc.) into this vibrant, surprising soup.

With a handful of ingredients and easy cleanup, this brunch favorite only looks like you spent all morning at the stove.

Adjacent to a piña colada, this tropical cocktail gets a splash of citrusy blue liqueur.

Malted milk powder adds toasty, caramel-like undertones to this warming winter drink. Splurge on a good vanilla, since its the primary flavoring here.

Tigernuts, which taste like a cross between pecans and almonds, yield a thick and creamy liquid that’s often sweetened with dates or honey.

Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity, and it’s often served as a trio of multicolored complements.

Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.

What could we possibly add to the pantheon of mac and cheese knowledge that’s been built and tested within an inch of its life? How about a blender?

These crispy, juicy baked turkey wings are served with a quick, savory blender sauce for dipping.

This Vietnamese chili jam is sweet and slightly spicy, and it is especially delicious with noodle dishes.

Wait to make this tomato-watermelon gazpacho until it’s the scorching second half of summer when your farmers market is bursting with juicy tomatoes.

Go all-out autumnal with this easy soup recipe that combines roasted butternut squash with fresh ginger and cinnamon.

Luminously orange, topped with evaporated milk, and light as a feather, mango pudding is a star of the dim sum dessert trolley for good reason.

Skip the muddling and grab the blender to make this frozen riff on a mojito.

This old-fashioned recipe is simple and memorable; the secret is starting with fresh, juicy corn on the cob.

This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.