2,814 8 juice recipes

Quick weeknight chicken breasts pan-seared with paprika, then glazed with apricot preserves, orange juice, cilantro, and warm spices.

Fresh pineapple rings nestled in a chilled vanilla-honey sauce set with agar flakes. A light, elegant fruit dessert that's naturally dairy-free and comes together in 35 minutes.

Tender green beans tossed with caramelized onions, fresh mint, and parsley in olive oil. A bright squeeze of lemon brings everything together in this simple Mediterranean side.

Old-fashioned lemonade made from a homemade lemon syrup with fresh juice, sugar, and lemon zest. The syrup keeps in the fridge for up to three weeks so you can mix a glass of fresh lemonade anytime.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Pineapple coleslaw with crushed pineapple, lime, celery seed, and Miracle Whip. The sweet-tart Hawaiian-style slaw that goes with pulled pork, fish tacos, or BBQ ribs.

A unique and wonderful salad that is perfect for the backyard barbecue.

Tangy rhubarb and sweet strawberries baked under crunchy oat topping spiced with cinnamon and nutmeg. Classic spring dessert ready in 50 minutes with minimal prep.

No-bake fresh fruit tart with an orange-scented cream cheese filling in a crumb crust, topped with seasonal fruit. A cool, creamy summer dessert with zero oven time.

Crispy-coated chestnut roast with onion, celery, garlic, and fresh parsley shaped into a golden roll. A showstopping vegetarian main for holiday dinners and Sunday roasts.

Maple cranberry sauce with walnuts and orange zest, sweetened with pure maple syrup instead of sugar. Five ingredients, no refined sugar, ready in 10 minutes.

Country apple pie layers six cups of fresh apples with brown sugar, cinnamon, and nutmeg in a flaky double crust, baked in two stages for a golden top and tender filling. The American classic done right.

Honey-sweetened flapjacks with grated Pippin apple folded into the batter. Made with apple juice instead of milk for extra fruit flavor. Best served hot with maple syrup or more honey.

Angel pie with crisp meringue crust holding a silky lemon curd folded into clouds of whipped cream. The shell bakes low and slow until shatter-crisp, then chills overnight for a tangy-sweet make-ahead dessert.

Creamy cheese spread with toasted walnuts, lemon, and green onion. A 5-minute appetizer perfect with pumpernickel or whole wheat crackers for effortless entertaining.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.