8,245 8 juice recipes

Broiled catfish with lemon and dill served over rice pilaf tossed with zucchini, carrot strips, and mayonnaise. A 30-minute weeknight dinner built around pantry-ready fish.

Classic shrimp divan with tender broccoli, plump shrimp, and a cheesy cream of celery sauce baked under buttery golden crumbs. This retro casserole is comfort food at its finest, ready in under an hour with just 15 minutes of hands-on work.

Avocados, pomegranate and grapes in a slightly sweet vinaigrette. Healthy and sophisticated bursting with textures and flavors.

Rosy pickled eggs colored bright magenta by canned pickled beet juice and seasoned with vinegar, garlic, bay leaf, and pickling spice. The classic diner counter snack with Pennsylvania Dutch roots, ready after a 3 to 4 day fridge cure.

Fresh tart cherry pie with a lattice crust and a bright orange glaze drizzled on top while warm. A stunning holiday dessert that pairs citrus and cherry beautifully.

Simmer pink lentils with turmeric and lemon juice until creamy, then finish with a sizzling ghee tempering of cumin, garlic, and ginger for North Indian comfort in a bowl.

Fish in fiery lemon-coriander sauce: halibut marinated overnight with green chiles, garlic, fresh cilantro, and ground coriander, then grilled and basted with ghee.

Tender tube cake with walnuts and orange zest, soaked in amaretto-orange syrup while still hot. Moist, boozy, and bursting with citrus flavor.

Orange star anise biscochitos: traditional New Mexican holiday cookies flavored with anise and orange juice, rolled and cut into shapes, then dusted with cinnamon sugar. Crisp, fragrant, and built for gifting.

Traditional Passover apple pie made with matzo meal crust instead of flour. Unique dough from soaked matzos, hard-boiled egg yolks, and butter.

Try something new when it comes to salads with this delicious variation that is perfect for a light lunch.

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Start off with a salad, then serve the spinach tofu pie with wild rice and you've got a great veggie meal.

Flaky Parmesan garlic straws made from puff pastry brushed with garlic milk, layered with paprika and cayenne. A crispy cocktail appetizer baked in 10 minutes.

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.

A Vietnamese twist on meat sauce with ground pork, fresh tomatoes, fish sauce, lime, and serrano chilies served over steamed rice. Ready in 30 minutes flat.