2,686 juice recipes

Crispy Vietnamese imperial rolls (cha gio) with ground pork, tree-ear mushrooms, bean sprouts, and bean thread noodles. Includes a homemade nuoc cham dipping sauce.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

Easy Greek tzatziki sauce blends yogurt, cucumber, garlic, olive oil, and lemon juice for a refreshing 10-minute dip. Perfect alongside grilled meats, with pita, or as a cooling side for spicy dishes.

Classic baba ghanoush with fire-charred eggplant, tahini, lemon juice, and garlic, topped with parsley and olive oil. The traditional Middle Eastern smoky eggplant dip done right.

A colorful summer salad dressing made with orange juice, honey and poppy seeds. This dressing complements any green salad, fruit and even pork.

Make your own dip, it is easy and simple, use all the fresh vegetables, fresh lime juice, cilantro, your favorite spicy seasoning, fresh and tasty.

A vibrant, tangy red currant jelly perfect for spreading on toast, pairing with meats, or gifting. This clear, jewel-like preserve is made by simmering fresh red currants with lemon and cloves, then straining and sweetening the juice to create a smooth, set jelly.

Try this new scrumptious pancakes that are easy to make and the kids will love!

Batter-dipped fondue meatballs flash-fried tableside in a fondue pot, served with mustard and horseradish dipping sauces. A retro fondue party throwback that still earns its keep.

This homemade cantaloupe ice cream will for sure make you keep coming back to scoop out more. This fruity and creamy ice cream is a winner at any occasion.

Spiced baba ghanoush with broiled eggplant, lemon, olive oil, and a warming hit of allspice and cinnamon. A Middle Eastern dip with unexpected spice depth, served with pita and fresh herbs.

Octopus and celery salad, a light Venetian classic of tender boiled octopus tossed with crisp raw celery, fruity olive oil, and bright lemon. A clean, low-fat seafood salad to serve with fresh bread.

This scrumptious dip is made with eggplants, garlic and tahini. Can be used as a sandwich spread or eaten with crackers and tortilla chips.

Brighten up your dinner parties with this delicious dip that goes well with tortilla chips, crackers and even vegetables!