9,486 juice recipes

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Apple molasses pecan pie marries two Thanksgiving classics into one. Sliced apples and toasted pecans bound in a brandy-spiked molasses filling, finished with a buttery lattice crust.

Nine grain bread machine loaf with whole wheat flour, 9-grain cereal, honey, and orange juice concentrate. A hearty, nutty multigrain bread with just 5 minutes of hands-on prep.

Spicy Indian lamb curry with garam masala, cayenne, and cardamom, simmered until the meat is tender and the sauce is thick enough to coat a spoon.

A healthier take on a traditional Chinese recipe, with no MSG or food colouring, which are often added to commercially made versions.

Lemon coconut squares with a buttery shortbread crust and a tangy lemon-coconut custard filling. Bright, chewy, and dusted with powdered sugar.

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.

Shredded carrots and chopped apricots baked into a lightly sweet quick bread that's perfect for breakfast or afternoon snacks with tea.

Poppy seed bundt cake with vanilla and almond extracts, finished with a bright orange-almond glaze. A versatile cake for breakfast, snacking, or dessert.

Old-fashioned icebox cookies with cardamom, cinnamon, lemon juice, and chopped nuts. Slice-and-bake dough that refrigerates overnight or freezes for weeks. Paper-thin and crispy.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.

Crispy cornmeal-crusted fish fillets pan-fried golden and topped with a brown-butter pecan sauce with parsley and lemon. Southern fish-fry meets classic meunière.

Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.