2,686 juice recipes

Butter-sauteed veal rounds topped with stewed tomatoes, white asparagus, and fresh mushrooms in a German-inspired one-pan dish with rich pan juices.

Slow-baked trout fillets with butter pats, thin onion slices, lemon juice, and celery salt. Covered and baked low and slow until the fish is tender and butter-basted.

Black tea smoked chicken: Sichuan-and-five-spice-rubbed thighs hot-smoked over rice, black tea, and brown sugar, then tucked into lettuce cups with peanuts, scallion, and a soy-ginger glaze. An impressive, gluten-free-friendly appetizer.

Provençal barbecued whole fish stuffed with fresh fennel, grilled over a bed of fennel stalks with butter and lemon. Classic Mediterranean outdoor cooking for a crowd.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Steamed mussels served in their own briny cooking juices with melted butter and fresh chives. Four ingredients and ready in under 10 minutes of cooking.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Fruit and cheese pita pockets stuffed with low-fat cottage cheese, diced cheddar, kiwi, pineapple tidbits, and chives for a quick no-cook lunch ready in 10 minutes.

This turkish pizza is very good, spinach is mixed with great cheese, perfect!

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

Sliced roast turkey on crusty rolls spread with a Creole-spiced mayo of Dijon mustard, green onion, vinegar, and cayenne, topped with thinly sliced dill pickles. A 10-minute lunch sandwich with serious New Orleans attitude.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Creamy vegetarian sandwich spread made from fresh carrot juice and pulp blended with tahini. Savory, protein-rich filling with miso, garlic, and sesame in 5 minutes.

Shanghai drunk chicken steamed with ginger and scallions, then cold-marinated in dry sherry and cooking juices. A classic Chinese cold appetizer with just 5 ingredients.

Lemon broccoli chicken made with cream of broccoli soup, fresh lemon juice, and pan-seared chicken breasts. A quick skillet dinner with a creamy, tangy sauce.