9,486 juice recipes

Oven-fried mustard chicken coated in Dijon, garlic, and rosemary, then crusted with crushed bran flakes and Parmesan. Crispy outside, juicy inside, no deep frying needed.

Low-carb beef chili made with ground beef, green beans instead of kidney beans, tomato juice, bell peppers, and red onion. Diet-friendly with no added sugar.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

Spinach fettuccine with bay scallops, broccoli, red pepper, and mushrooms in a light white wine sauce. Quick seafood pasta with sweet scallops, ready in 45 minutes.

Chicken satay skewers marinated in soy sauce, molasses, garlic, and red pepper flakes, broiled and served with a quick peanut dipping sauce. A Thai-inspired crowd favorite.

Red, white, and blue berry pie with layered blueberries, cream cheese mousse, and raspberries in a gelatin-set filling. A no-bake patriotic dessert for the Fourth of July.

A vibrant Vietnamese-style banh mi stuffed with sliced pork, pate, grated carrots, cucumber, cilantro, jalapeno, and a punchy fish sauce and chili garlic dressing. No cooking required.

Sour cream apple pie folds tart apples into a vanilla custard, then bakes under a buttery almond topping. Tangy, creamy, crunchy on top, and refreshingly free of heavy spices.

Minestrone soup loaded with cannellini beans, green beans, cabbage, carrots, and tomatoes, simmered in a basil-scented broth with a handful of pasta. A hearty, high-fiber soup finished with parmesan.

Happy family stew braises beef chuck with plum tomatoes, green chilies, cumin, oregano, and Worcestershire for hours into a rich Tex-Mex-leaning beef stew. Served over rice for a one-pot crowd dinner.

Emerald vichyssoise, a chilled spinach and potato soup with cream, chicken broth, scallions, and lemon juice. A vibrant green twist on classic vichyssoise.

Rhubarb meringue pie with a from-scratch shortening crust, tangy rhubarb-orange filling cooked on the stovetop, and a golden vanilla meringue topping. Three layers, all homemade.

Spice-dusted chicken breasts slow-cooked on a bed of sweet potatoes in a creamy orange and mushroom sauce. A hands-off Crock-Pot dinner that fills the house with warmth.

Spiced apple cake layered with cinnamon-nutmeg McIntosh apples and topped with a brown sugar walnut crumble. Baked in a 13x9 pan with orange juice in the batter.

Pit barbecue sauce with butter, ketchup, vinegar, Worcestershire, hot sauce, and garlic. A tangy, buttery no-cook mop sauce that makes two quarts and needs no refrigeration.

Greek lemon soup (avgolemono) with shredded chicken breast, rice, and a silky egg-lemon broth. A classic comfort soup thickened with tempered eggs for a creamy, tangy finish.