3,300 juice recipes

Cold strawberry soup with sweet white wine, lime juice, honey, and frozen cherries blended smooth with cream. A chilled fruit soup served with a dollop of sour cream.

Orange and avocado salad with red onion rings on mixed greens, dressed in a citrus vinaigrette made with fresh orange juice, zest, and dry mustard. No-cook, vibrant, and refreshing.

Pan-seared caribou steaks draped in a smoky Scotch whisky sauce spiked with tart cranberries, orange juice, and currant jelly for a wild game dinner that tastes like the Canadian wilderness.

These sugar free brownies use apple juice concentrate and mashed banana for natural sweetness. Made with whole wheat flour, cocoa, and crunchy walnuts, they're a guilt-free chocolatey treat you can stash in the freezer.

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.

A scrumptious snack that is fun and easy to make with your kids!

Simple buttered fiddleheads with lemon juice, salt, and pepper. A quick springtime side dish that highlights the grassy, asparagus-like flavor of fern shoots.

Linguine with white clam sauce made from fresh topneck clams sauteed in garlic and olive oil with their own juice. A freezer trick makes shucking effortless, and the whole dish comes together in minutes.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Chilled Bloody Mary soup with sauteed vegetables, tomato juice, Tabasco, and Worcestershire, served with a shot of ice-cold vodka at the table. A crowd-size cocktail in a bowl.

Lemon omelet-souffle bakes airy whipped egg whites right over a bubbling lemon-orange sauce. Light, citrusy and barely sweet, with a creamy center and a dollop of sour cream on the side.

Crispy phyllo tart shells filled with homemade creme fraiche and topped with fresh mixed berries on a raspberry coulis. An elegant French-inspired dessert with shatteringly flaky pastry and tangy cream.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Baked fruit parcels with fresh apricots, apple, and pineapple wrapped in foil with fruit juice. A light, naturally sweet dessert with no added sugar.