8,245 8 juice recipes

Smoked salmon cheese ball blends flaked salmon with cream cheese, sour cream, lemon, and a pinch of tarragon. A 10-minute make-ahead party appetizer that freezes beautifully and rolls in nuts or parsley.

Tropical banana pineapple bread with crushed pineapple, chopped nuts, and cinnamon. This big-batch recipe makes two full loaves with just 10 minutes of prep.

Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.

Orange baked chicken breasts with rosemary and paprika in a flour-thickened citrus sauce. Simple weeknight dinner served over noodles or rice with built-in gravy.

Greek honey cake (revani) with walnuts, cinnamon, and orange zest, cut into diamonds and drenched in a warm honey-lemon syrup. A sticky, fragrant Mediterranean dessert soaked until every bite drips.

Quick Rotel salsa made with canned Rotel tomatoes and chiles, fresh tomato, scallions, garlic, and lime juice. No cooking required. Mix and serve with chips, on salads, or over Southwestern dishes.

Thai seafood chili layered with red Thai chili paste, dry red wine, clam juice, and Italian tomatoes. Loaded with clams, mussels, shrimp, scallops, and white fish. A make-ahead seafood stew with serious heat.

Grilled fajita nachos with beer-and-lime marinated chicken, mashed pinto beans, caramelized onions, and a fresh tomatillo-lime salsa. Built on a pizza pan and finished on the grill.

Hearty green lentils simmer with warm spices and bright lemon in this silky Mediterranean soup that's both nourishing and budget-friendly for busy weeknights.

This tasty twist on salsa will have everyone coming back for more!

Ginger shrimp skewers marinated in a pureed lime-jalapeno-ginger blend and grilled until pink and firm. A quick, bold appetizer for parties that takes just 2 minutes per side.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Bay scallop ceviche cured in lime and orange juice with cumin, then tossed with tomato, sweet pepper, red onion, and cilantro. A bright Latin appetizer where citrus does the cooking.

Chicken Cynthia: skillet-browned chicken breasts braised in white wine and sherry, finished with a buttery beurre manie sauce and garnished with fresh orange segments and seedless grapes.

A double-crust apple pie sweetened with brown sugar instead of white for deep butterscotch flavor that tastes like fall itself.

Tuscan lemon chicken marinated overnight in olive oil, lemon, garlic, and rosemary, then roasted until the skin turns golden and crisp. Bright, herby, and simple, a sunny Italian roast for any night.