4,293 juice recipes

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Papayas with shrimp: curried shrimp salad with chutney and lemon juice piled into ripe papaya halves. A light tropical lunch that looks like a resort plate.

Chilled cantaloupe soup blended smooth with fresh orange juice, cream, and a pinch of ginger. A no-cook cold soup that's refreshing on hot summer days.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

One-pot Italian chicken and rice baked with tomatoes, olives, pimentos, and green peas. The rice toasts golden before baking and absorbs all the pan juices.

If you're looking for a new salad, this exciting recipe is perfect for you and those hot summer days!

Five-spice chicken thighs in a soy, sherry, ginger, and brown sugar sauce, cooked in the microwave in 30 minutes. The pan juices thicken into a glossy sauce spooned right over the top.

The secret to tender baked beans is to leave the salt out until they are finished cooking. For some reason, salt toughens them. To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cold water. This recipe is easy to prepare ahead and cooks in only two hours.

Classic tabbouleh salad with bulgur wheat, fresh tomatoes, cucumber, mint, parsley, and a lemon-olive oil dressing. A no-cook Middle Eastern grain salad that improves as it chills.

Aunt Eloise's borscht simmers ruby beets, potatoes, cabbage, tomatoes and sorrel into a tangy Eastern European soup served hot or cold with a swirl of sour cream.

Whole chicken slow-cooked with parsnips, carrots, white wine, and fresh oregano. Set it and forget it for 8 hours, then reduce the pan juices into a rich sauce.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

Charred poblano peppers meet sautéed red onions, fresh mint, and a splash of balsamic in this bold relish that brings smoky heat to grilled meats, tacos, and sandwiches.

A deconstructed enchilada with black beans, corn, mushrooms, and stewed tomatoes in a cumin-chili broth spooned over warm flour tortillas. Naturally vegan and ready in 30 minutes.

Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.

Baked peas layered with green bell pepper, onion, and canned tomatoes in a simple vegetable casserole. An old-fashioned side dish baked uncovered in tomato juice until tender.