8,391 8 juice recipes

Sweet and spicy couscous salad tosses fluffy whole wheat couscous with crunchy steamed vegetables, fresh mint and almonds, all coated in a currant dressing brightened with orange, cinnamon and cayenne. Vegan and make-ahead.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Baked fish en papillote with sun-dried tomatoes, garlic, thyme, and lemon juice. Parchment packets lock in steam for flaky, tender fillets with almost no cleanup.

Individual pineapple upside-down cakes baked in small Pyrex dishes with a homemade cinnamon-pineapple syrup and a pineapple ring in each. Buttery, caramelized, and portion-perfect.

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

Kalamarakia is classic Greek fried squid dusted in flour and pan-fried in olive oil, then finished with white wine and fresh lemon juice. A simple taverna-style appetizer ready in 30 minutes.

Homemade strawberry jelly from fresh berries, sugar, and liquid pectin. Crush, strain through a jelly bag, boil hard for 30 seconds, and you've got jewel-bright jelly ready to jar.

A cool, no-cook cucumber sauce with mayo, fresh lemon zest, lemon juice, and dill. Spoon it over broiled, poached, or fried fish for an instant flavor upgrade. Five ingredients, five minutes.

Homemade ripe plum jelly made with liquid pectin and fully ripened fruit for a deep, sweet spread that sets beautifully every time. A classic preserving recipe with just five ingredients.

Low-fat cheesecake made with overnight-strained yogurt and blended cottage cheese instead of cream cheese. Dense, silky, and tangy on a graham cracker crust with no cream cheese at all.

Harvey Wallbanger cake built from an orange cake mix, vanilla pudding, and vodka, then drenched in an orange juice, vodka, and Galliano glaze. The 1970s cocktail-turned-bundt strikes again.

Red snapper fillets steamed over mushrooms in a citrus broth of orange juice and clam juice with shallots. A light, elegant fish dinner with bright citrus flavor and tender mushrooms in under an hour.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Chilled strawberry soup pureed with orange juice, spiced sugar syrup, and optional red wine. Strained silky smooth, served cold with a yogurt dollop. A summer starter.

This is one of the hottest recipes in New York right now. It was on the menu at Le Caprice and also at the buzzing new gastropub The Breslin. Now that strawberry season is almost over you can substitute raspberries with equally outstanding results.

Old-fashioned baked corn and oyster casserole with creamed corn, cracker crumbs, and fresh oysters. A Southern coastal classic that's been gracing holiday tables for generations.