9,479 juice recipes

Delicious and crisp cookies, all my family love these cookies!

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.

Taco salad with a fresh cumin vinaigrette, toasted tortilla chips, cooked turkey, ripe avocado, and cheddar. Lighter than the diner version with a sharp dressing in place of creamy sauce.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Tuna salmon rosettes pair sashimi-style rolled fish slices with a honey-soy cucumber salad, then finish with hot citrus oil poured tableside. Restaurant-level Asian fusion plating at home.

Cranberry and lemon star in this winning drop cookie with fluffy frosting from Liz Bannon of Port Washington, which was adapted from a recipe in a Taste of Home cookbook.

Low-fat whole wheat banana cake uses honey, canola oil, and whipped egg whites for a light, tall tube cake with real banana flavor. A lighter banana cake that doesn't sacrifice texture or moisture.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.

Low-fat marbled pumpkin cheesecake swirls spiced pumpkin into a creamy vanilla filling over a gingersnap crust. Pureed cottage cheese keeps it light while a water bath gives a silky, crack-free top.

Lemon icebox pie layers a sweet cream cheese cushion under tangy lemon pudding, all in an almond-cookie crust topped with whipped cream and crushed lemon drops. Three-layer no-bake-friendly dessert.

Crockpot orange chicken: tender chicken breasts slow-cooked with carrots, peppers, ginger, and orange juice concentrate, then served over rice. A lighter, dump-and-go take on takeout.

Pork cubes marinated in five spice and sherry, wok-seared, then clay pot braised with brown bean sauce, dried orange peel, ginger, and fresh oysters. Cantonese surf-and-turf at its finest.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

End of summer beef stew packed with fresh tomatoes, corn, green beans, peas, potatoes, squash, and carrots. A garden-clearing one-pot meal for the season's last harvest.

Vegan red beans and rice: two kinds of red beans simmered with chili, cumin, and tomato, folded into brown rice and served with fresh salsa. A high-fiber, gluten-free, meatless take on the Southern classic.