9,486 juice recipes

Pumpkin pound cake with warm spices, finished with orange glaze and homemade candied orange peel. Makes two 9x5 loaves, perfect for fall gifting or freezing.

Homemade peach barbecue sauce with pureed peaches, maple syrup, brown sugar, Dijon mustard, and cinnamon. Sweet, tangy, and ideal for grilled chicken or pork.

Sharp cheddar sesame cheese ball with Worcestershire sauce, pimentos, and scallions, rolled in toasted sesame seeds. A make-ahead appetizer for parties and holidays.

Quick sticky rolls made with crescent dough, nutmeg-sugar filling, and almond-lemon topping. Ready in 25 minutes with sweet almond glaze drizzled over warm rolls.

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Curried deer (venison) stew with curry powder, tomato paste, raisins, grapes, and diced apple simmered for 90 minutes. A sweet-savory game curry that tames venison's wild flavor.

Mexican octopus salad with kidney beans, corn, and red bell pepper in a spicy chile-cumin-oregano dressing. Tender octopus tossed cold with bold Southwestern flavors.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

Sweet-sour braised red cabbage with bacon, apples, cloves, red wine, and wine vinegar. A classic German-style side dish simmered until tender and glossy.

Pork and apple salad for two with toasted almonds, grapes, and a curried soy-mayo dressing. A quick, elegant lunch salad that uses leftover cooked pork or chicken.

Basic Cincinnati chili simmered, not browned, so the beef stays fine and silky, spiced with cinnamon, allspice, and cumin. Ladle it over spaghetti for a 3-way or onto a hot dog for a classic cheese coney.

Red lentil soup with crushed tomatoes, cumin, coriander, turmeric, and a tadka of popping mustard seeds. Vegan, high-fiber Indian dal broth with warming spice.

Crispy phyllo triangles stuffed with spiced lamb, raisins, pine nuts, and warm cinnamon-cumin-allspice. A Middle Eastern-inspired appetizer that bakes lighter than fried, perfect for parties.

A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.

Butter-seared pork loin with a tangy blackberry gastrique and fresh mango-mint salsa. A restaurant-quality dish with bright, fruity contrast in just 30 minutes.

Spicy garbanzo bean soup with potatoes, tomatoes, saffron, turmeric, cumin, and ginger simmered for four hours from dried chickpeas. A Moroccan-inspired vegan soup finished with lemon and cilantro.