9,479 juice recipes

Summer peach and berry lattice pie with fresh orange juice, nutmeg, and a golden egg-washed crust. Use any mix of strawberries, blueberries, or raspberries.

Sauteed shrimp with Earl Grey tea deglaze, asparagus, roasted red peppers, couscous, and papaya salsa. A fine-dining plate with unexpected bergamot flavor.

Very refreshing juice made purely of green fruit and vegetables! Serve with ice for a refreshing drink loaded with vitamin C and antioxidants.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

Pineapple ginger sauce with garlic and soy sauce, thickened with cornstarch for a glossy finish. A fat-free, 15-minute stir-fry sauce with bright tropical flavor.

Country Club Salad: a creamy lemon Jell-O mold with fruit cocktail, cream cheese, mini marshmallows, sliced bananas, and clouds of whipped cream. The vintage holiday side that's secretly dessert.

A simple but tasty recipe that creates a drink everyone can enjoy in their backyard this summer!

Asparagus cornet with lemon dressing wraps puff pastry into golden cones, fills them with crisp-tender asparagus spears, and serves over a homemade lemon-mustard mayonnaise. Restaurant-grade plated appetizer for special occasions.

Ajvar: smoky Balkan roasted pepper and eggplant spread with garlic, lemon, and olive oil. The 'Serbian caviar' that goes on grilled meats, fresh bread, and cheese boards.

Greek lamb shanks with orzo: lamb roasted with garlic slivers, oregano, cinnamon, and tomatoes, then finished over orzo that cooks in the pan juices. One-pan Mediterranean Sunday supper.

Bright, tangy West African chicken-okra soup with lemon, tomatoes, turmeric, and rice simmered in one pot. A warming, nourishing bowl ready in about an hour.

Whole wheat carrot pineapple muffins with brown sugar, cinnamon, and crushed pineapple juice in the batter. Tender, fruity, and best served warm straight from the oven.

Swiss Leckerli cookies: honey-spiced almond bars with candied citrus peel and kirsch, finished with a hardening sugar glaze. Traditional Basel Christmas market sweet that improves with age.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.