2,686 juice recipes

Fork-tender beef roast braised low and slow with canned tomatoes and briny Spanish green olives. Just 4 ingredients for a rich, flavorful pot roast dinner.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

Peachy cinnamon coffee cake uses a cinnamon muffin mix, canned peaches, and the included swirl packet for a fast-from-scratch-tasting cake baked in about 30 minutes. A weekend brunch shortcut.

German-style veal cutlets in a creamy curry sauce, browned then simmered in evaporated milk, tomato paste, and mild curry powder with a splash of cognac. An elegant, quick veal dish with a gentle warm-spiced kick.

Fresh cilantro-lime salsa with jalapenos and garlic. A bright, no-cook Mexican salsa verde that works chunky or pureed, ready in 10 minutes with just 5 ingredients.

Garlic asparagus finished with a bright squeeze of lime instead of the usual lemon. Fresh spears sauteed with garlic, shallots, and a little butter for a fast, light vegetable side.

Easy bundt cake made with yellow cake mix, orange Jell-O, apricot nectar, and chopped nuts. Finished with a tart sour orange glaze. Mix everything in one bowl, bake, and glaze. Serves 8.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Flaky crescent roll pastries stuffed with a sweet cream cheese, vanilla, and lemon filling. Just 5 ingredients, 25 minutes, and 16 golden little bites that vanish the moment they hit the plate.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Middle Eastern chicken simmered in white wine with saffron, lemon, green olives, and nutmeg. A fragrant one-pot dinner served over lemon rice with bold Mediterranean flavors.

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Pheasant braised with lemongrass, ginger, chili, blueberries, and dried mushrooms in a citrusy sauce thickened with arrowroot. A stunning game bird casserole.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Chili-cheese burgers crown lean ground beef patties with melty Gruyere and a cumin-spiked green chili tomato sauce. The sauce made from scratch is what separates these from every other Tex-Mex burger.