3,790 8 juice recipes

Broiled fresh walleye brushes fillets with a lemon-garlic-basil paste, dusts with paprika, and broils skin-on until flaky. Classic Midwest shore-lunch style fish in 20 minutes.

Fresh berry tarts: a pair of giant 10x15 inch sheet tarts with vanilla cream over sweet pie crust, one tart piled with glazed cherries, the other with glossy blueberries.

Fresh Indian cucumber and tomato relish with ground cumin, lemon juice, cilantro, and cayenne. A cool, crunchy kachumber-style side dish that pairs with any spiced meal.

Canadian Atlantic salmon brushed with mayo for moisture, baked or grilled, then topped with a sake-flambeed black bean and scallion sauce. East meets East Coast in this 30-minute seafood dinner.

Island barbecue pork chops broiled with a tropical glaze of pineapple juice, vanilla, allspice, and garlic mixed into barbecue sauce. A Caribbean-inspired weeknight dinner with just 6 ingredients.

Apple crisp with double-layered apples and a buttery oat-cinnamon crumble, finished with a splash of apple juice for extra moisture. Serve warm with vanilla ice cream for a fall classic.

Pecan orange coleslaw with fresh oranges, shredded cabbage, and chopped pecans in a sweet lemon-mayo dressing. A bright, crunchy no-cook side dish.

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

Naturally sweetened mashed sweet potatoes with diced apples, cloves, and apple juice concentrate for a healthier holiday side dish without marshmallows or brown sugar.

Tiburon Encurtido Frito: lime-marinated shark steaks pan-fried in corn oil until golden. A simple Latin American preparation where the citrus marinade does all the work in just three ingredients.

Tofu ricotta cheese substitute made with firm tofu, lemon juice, basil, garlic, and vegetable oil. A dairy-free vegan filling for lasagna, stuffed shells, and baked pasta.

French strawberries in red wine with sugar, lemon juice, and fresh thyme. Marinate for 3 hours to overnight for a sophisticated, no-cook Burgundy dessert.

Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.

Strawberry-orange spread made with frozen strawberries, fresh orange juice, orange zest, and pectin. A quick freezer jam that's ready in 20 minutes with no canning equipment needed.

Chewy, golden homemade bagels using your bread machine for the dough. Shaped by hand, boiled for that classic crust, then baked with your favorite toppings. Easier than you think.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.