2,686 juice recipes

Cold sauced shrimp appetizer in a creamy curry-chili sauce with horseradish, mango chutney, capers, and a kick of Tabasco. A make-ahead party dish that improves overnight.

Salmon lemon penne pairs grilled salmon and roasted red peppers with a bright lemon Alfredo sauce over penne. A weeknight pasta that eats like restaurant food.

Shrimp BBQ marinates king shrimp in lemon, ginger, coriander, and red chile, then grills them on skewers for just a few minutes. A Pakistani-inspired appetizer or main.

Orange and spinach pasta salad with bow-tie pasta, fresh orange segments, baby spinach, and scallions, tossed in an Italian dressing spiked with orange juice and fennel. Bright, fresh, and lunchbox-ready.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.

Homemade Caesar salad dressing mix with lemon zest, oregano, garlic, and Parmesan. Shelf-stable dry blend ready to shake into dressing whenever you need it.

Halibut stir-fry with asparagus, mushrooms, and tomato in sesame oil, soy sauce, and fresh ginger. A lean, high-protein seafood dinner ready in 30 minutes.

Spit-roasted leg of lamb basted with garlic butter and served with a fiery drunken sauce of tequila, chili powder, serrano peppers, red wine, and grated cheese. Mexican-meets-grill showstopper.

Open-faced Santa Fe chicken avocado melt with cilantro-lime mayo, sliced chicken, ripe avocado, and Lorraine cheese broiled on toasted sourdough. A 15-minute lunch built for leftover roast chicken.

Ricotta and sour cream cheesecake sweetened with honey, baked in a water bath, and topped with fresh strawberry sauce, kiwi, and berries. Lighter than a classic New York style.

Homemade hot barbecue sauce with tomato juice, brown sugar, chili powder, and cider vinegar. Aromatics steep in the sauce then get removed for a clean finish.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Hungarian chicken paprikash with flour-dredged chicken simmered in tomato juice, paprika, and chicken broth, finished with sour cream. Served over buttered parsley egg noodles.

Orange country-style pork ribs slow-grilled with a tangy citrus-tomato glaze built from frozen orange juice concentrate, brown sugar, and Worcestershire. Backyard grill ribs with a sweet-smoky-citrus twist.

Baked Brie with cranberry chutney made from fresh cranberries, brown sugar, lime juice, and pickled jalapeno, spooned over the wheel and baked until melting. A holiday appetizer that's ready in 30 minutes.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.