9,479 juice recipes

Raspberry angel cake fills and frosts an angel food cake with a fluffy raspberry Jello and whipped cream mixture studded with real berries. Make-ahead friendly.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

Vietnamese grilled steak wraps marinate thin flank steak in lemon and sesame, grill it fast over charcoal, and wrap with fresh mint, cilantro, and lettuce in warm tortillas with a sweet-sour chili drizzle.

Veal francese: pounded veal cutlets dipped in flour and egg, sauteed in butter until golden, finished with a bright lemon pan sauce. Italian-American classic, plated in 30 minutes.

Holiday harlequin fudge stacks dark chocolate-walnut over white chocolate-cherry in one loaf pan. A two-toned, brandy-laced Christmas fudge for cookie trays and tins.

Microwave scalloped oysters: oysters layered with buttered onion-celery, milk, and crushed crackers, then topped with cheese. Ready in ten minutes, no oven required.

Frog Eye Salad with tiny acini di pepe pasta in a cooked pineapple custard, folded with mandarin oranges, marshmallows, and whipped topping. A classic potluck dessert salad.

Pheasant braised with lemongrass, ginger, chili, blueberries, and dried mushrooms in a citrusy sauce thickened with arrowroot. A stunning game bird casserole.

Broiled shrimp and scallops marinated in brandy, olive oil, and Herbs de Provence, then crisped under the broiler with a breadcrumb coating. Served with a silky white wine beurre blanc and a squeeze of lemon.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

Moroccan orange and radish salad with peppery white radish, navel orange, and a touch of orange flower water. Fresh, peppery and bright with no cooking needed.

Passover loukoumades are Greek-Jewish fried dough balls made with matzo meal instead of flour, soaked in spiced orange-lemon syrup and crowned with crushed pistachios.

Instead of using the oven, use your crockpot to prepare this succulent dish for dinner.

Classic cocktail sauce with horseradish heat, tangy ketchup, and fresh lemon for shrimp or crawfish. This bold, zesty sauce balances sweet tomato with sharp horseradish bite and works for any cold seafood platter.

Spiced pound cake soaked with a fragrant orange-basil syrup. The warm syrup is slowly drizzled into the cake so it soaks deep into every slice, creating a moist, citrus-scented loaf with a hint of fresh herb.