1,825 juice recipes

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Crabmeat supreme casserole with two pounds of crab in a buttery sherry cream sauce with mushrooms, pimentos, and a cracker crumb topping. An elegant make-ahead dish.

Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.

Pfeffernuesse are traditional German pepper nut cookies spiced with cinnamon, cloves, mace, nutmeg, and allspice. Tiny rounds dried overnight and finished with a drop of brandy.

Seared sea bass baked in a slow-simmered Greek tomato sauce with garlic, onions, white wine, rosemary, and bay leaves. Feeds eight and fills the kitchen with Mediterranean aromas.

A tex-mex style beefy chili chock-full of beef, beans and mushrooms.

A plant-based twist on classic chicken noodle soup. Blended chickpeas create a creamy, protein-rich broth with noodles, potatoes, and poultry seasoning. Add scrambled tofu for extra heartiness.

Fruit-packed drop cookies with crushed pineapple, dried papaya, golden raisins, coconut, and orange zest. Soft, chewy, and naturally sweet from all that tropical fruit. Ready in 40 minutes.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Tired of making the same old dinner? Entertain relatives and neighbors with this dish full of unique flavors!

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.

Easy shrimp etouffee with the holy trinity slow-cooked for two hours in margarine, then simmered with Rotel tomatoes, cream of mushroom soup, and two pounds of shrimp.

Spaghetti puttanesca with anchovies, black olives, capers, and garlic in a chunky tomato sauce. Bold, briny, and on the table in 45 minutes with pantry staples.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Old-fashioned fruit dessert salad with pineapple chunks, sliced bananas, and marshmallows tossed in a hot custard sauce made from pineapple juice and cream.

Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.