1,581 8 juice recipes

A Pad Thai-style stir fry with rice noodles, chicken, shrimp, tofu, eggs, and bean sprouts in a tangy fish sauce and lime glaze, loaded with crushed peanuts. Spicy, sour, and deeply savory.

Silky angel hair pasta swirled in a bold black pepper cream sauce with white wine, clam juice, and Parmesan, crowned with buttery smoked salmon and a dill-kissed quick creme fraiche. Date night dinner in under an hour.

Seared bay scallops in a reduced grapefruit-butter sauce served over sesame fried rice with corn, snow peas, and peppers. A fusion seafood dinner with citrus brightness.

Meatless potato and pinto bean chili spiked with jalapeño, cumin, allspice, and chili powder in a chunky tomato-vegetable broth. Filling, vegan, and on the table in an hour from one Dutch oven.

Three-layer buttermilk cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. A unique, textured celebration cake with tangy-sweet flavor.

Chilled shellfish gazpacho with shrimp, scallops, clams, and mussels served in roasted pepper halves with cucumber-tomato broth and olive oil croutons. A stunning cold summer seafood soup.

Italian polenta cake made with cornmeal and buttermilk, topped with a warm raspberry-blackberry sauce spiked with raspberry schnapps. Rustic, golden, and begging for a scoop of gelato.

Whole wheat carrot spice quickbread with orange zest, golden raisins, and walnuts. A lighter, warmly spiced loaf that comes together fast with no yeast required.

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

Grilled beef kabobs marinated overnight in soy sauce, lemon juice, Worcestershire, and mustard with mushrooms, peppers, tomatoes, and onion. Bold flavor, hot off the grill.

Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.

Savory cabbage strudel wrapped in crispy phyllo dough with sauteed mushrooms, bok choy, fresh dill, and currants. A vegetarian main or side with flaky, golden layers and a tender vegetable filling.

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Six layers of indulgence: buttery shortbread crust, from-scratch vanilla pudding, cream cheese mousse, crushed pineapple, caramel drizzle, whipped cream, and a chocolate glaze zigzag on top.

Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best

Seared chicken breast with Mexican ancho mole-orange sauce served alongside okra rice with wild rice, almonds, and cilantro-yogurt finish. Layered weeknight dinner.