4,293 juice recipes

A bit sweet, sour with slightly spicy, this Thai cauliflower curry has lots of deliciousness that coconut milk, fish sauce and Thai curry paste have delivered. Serve it over a bed of rice that helps to soak up all the goodness.

Homemade dog biscuits made with whole wheat flour, powdered milk, and egg, cut into bone shapes and baked until crunchy. A simple, no-fuss treat your pup will love.

Simple brown rice cooked on the stovetop with butter and salt. Foolproof method using a 1:2.5 rice-to-liquid ratio for fluffy, tender grains every time.

Vegetarian stuffed grape leaves (dolma) filled with brown rice, dill, cinnamon, allspice, and a hint of peppermint. Meatless dolma simmered in lemon broth, served hot or cold as a make-ahead appetizer.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

Fruit salad is always welcomed by kids and wwomen, this vanilla fruit salad is a good flavour!

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

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.

[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]

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.

Extra-firm Jello Jigglers made with double the gelatin for a bouncy, finger-food texture. Two ingredients, no cooking, and kids love cutting them into fun shapes.

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.

Toss the cooked pasta and rapini with sauteed shallots, red peppers, sun-dried tomato, marinated artichoke hearts, and olives; sprinkled with Parmesan cheese. A quick, easy yet tasty one-pan Mediterranean meal.

Greek mushroom salad: button mushrooms simmered in olive oil, white wine, and lemon with bay, thyme, coriander, and fennel seed. A meze-style cold mushroom salad served the Mediterranean way.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.

Chinese mixed fruit dessert with grass jelly cubes, lychee, and mandarin oranges. Refreshing 3-ingredient cold dessert, perfect for hot summer days.