9,479 juice recipes

Orange butter cake with fresh orange juice, zest, brown sugar, and graham cracker crumbs in the batter, finished with a Grand Marnier-spiked tropical cream cheese spread.

Marinated beef kabobs with tri-color bell peppers and parboiled onions, broiled on skewers. A cumin and red pepper flake marinade with lemon juice and red wine vinegar.

Pecan pumpkin pie with a spiced pumpkin custard bottom layer and a buttery brown-sugar pecan topping. Two holiday pies in one, brightened with lemon zest and juice in the pecan filling.

Manhattan-style seafood stew in a tomato broth built on bacon, clam juice and white wine, loaded with clams, scallops and shrimp over tender potatoes. Bright with fresh basil and lemon zest, and not a drop of cream.

Curried turkey cutlets simmered in a pineapple-ginger sauce with plump dried apricots, fresh mint, and a cool yogurt dollop. A fast weeknight skillet dinner ready in under 30 minutes.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Kahlua orange nut cake is a moist tube cake with a buttery walnut crumb crust, fragrant orange-Kahlua batter, and a coffee liqueur glaze. Coffee, citrus, and toasted walnut in every bite.

Three-layer chocolate cake with cocoa, buttermilk, and a rich cocoa icing made with melted unsweetened chocolate. A towering, old-fashioned celebration cake.

A creamy water-bath cheesecake with a walnut graham cracker crust, lemony cream cheese and cottage cheese filling, topped with fresh berries and double strawberry sauce.

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

Greek lamb souvlaki with leg of lamb, sweetbreads, and kidneys marinated in olive oil, lemon, wine, and herbs, then grilled on skewers with bay leaves and vegetables. An authentic taverna-style feast.

Roasted butternut squash tossed with bitter greens, pomegranate seeds, and toasted pistachios in a tangy pomegranate molasses vinaigrette. An elegant winter salad for holiday tables.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

Middle Eastern-style lamb hand pies with pine nuts, mint, and lemon zest baked in biscuit dough. Served with a cool minted yogurt dipping sauce.

This pecan pie can be make a day ahead and stored in the refrigerator until about one hour before serving time.