1,581 8 juice recipes

Low calorie oatmeal cookies made with oat bran, quick oats, apple juice, and just a touch of margarine. No flour, no butter, all the chew.

Lemon pucker-up slice-and-bake cookies with fresh lemon zest and juice, a hint of nutmeg, and a crisp, buttery edge. Make the dough ahead and freeze for baking anytime.

Lemon quick bread with fresh lemon zest and chopped nuts, finished with a tart lemon glaze soaked in while still hot. Bright, tender, and easy to make.

Parisian hearts, a French almond cookie sandwich cut in heart shapes, filled with lemon icing and raspberry jam peeking through a cutout center. Elegant, buttery, and bakery-beautiful.

Broiled marinated vegetables with baby squash and Japanese eggplant in a soy, lime juice, ginger, garlic, and cumin marinade. An Asian-inspired side dish with bold, tangy flavors.

Deep-fried fruit cookies with a jelly center, spiced with cinnamon and nutmeg, then dusted in powdered sugar. Crispy outside, jammy inside.

Orange shortbread hearts dipped in bittersweet chocolate. Buttery, citrus-scented cut-out cookies with a glossy chocolate half-dip for Valentine's Day or any occasion.

Avocado salsa combines diced ripe tomato, red onion, jalapeño, and lots of cilantro in olive oil and lime juice, with chopped avocado folded in just before serving. Bright, chunky pico de gallo with a creamy upgrade.

No-bake fresh peach pie with ripe peach wedges arranged in a swirl pattern, glazed with melted apricot preserves on a graham cracker crust. A summer dessert that lets perfectly ripe peaches do all the work.

Apple pie flipped upside down so the brown sugar and walnuts melt into a sticky praline-style topping over a flaky double crust. Inverted onto a platter for the reveal.

Mexican shrimp in chipotle sauce with broiled tomatoes, white wine, and lime-marinated shrimp. Smoky-spicy seafood main from the kitchens of central Mexico.

Warm sauteed apples, pears, and onion rings in a honey-sherry-vinegar sauce served over fresh spinach. A warm-cold salad with sweet fruit and tangy dressing that wilts the greens.

Dried porcini and tomato sauce folds earthy rehydrated mushrooms and their soaking liquid into a garlicky canned tomato base, then tosses it with fusilli. A deep, umami-rich vegetarian pasta dinner.

Israeli honey orange muffins made with wheat germ, fresh orange zest, and real honey. A lightly sweet, nutty quick bread with bright citrus flavor.

Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.

Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that's equal parts tangy and toasted-sweet.