9,479 juice recipes

Tired of making the same old dinner? Entertain relatives and neighbors with this dish full of unique flavors!

Pork chops bake over a bed of rice with sliced tomatoes and onions in this simple one-dish dinner. The juices from the meat and vegetables flavor the rice as it cooks.

Minted orange salad with blood oranges, mandarin segments, sweet bell pepper, and fresh mint on red lettuce. Dressed with olive oil and mandarin juice for a bright, refreshing side.

Fresh shrimp salsa with chopped vegetables and bright lemon juice, zesty seafood appetizer ready in 30 minutes for tortilla chips

German herring salad with marinated fillets, tart apples, and onions layered in a tangy sour cream and yogurt sauce. Chilled for five hours and finished with fresh dill.

A British-style crumble cake with a buttery almond and cinnamon base, a layer of stewed blackberries and apples, and a golden crumble topping. Warm, fruity, and brilliant served with cream or custard.

Try something different than the original kabobs, with this simple recipe that is hassle-free!

Zucchini in mock cream sauce uses the vegetable's own extracted juices to make a thick, creamy sauce with no cream at all. A clever lacto-vegetarian technique with garlic, butter, and optional Asiago.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

Raspberry-tangerine mousse folds fresh raspberries and bright tangerine into a light gelatin-set base lifted with an orange-liqueur sabayon and whipped cream. A make-ahead fruit mousse for individual glasses.

Grilled turkey breast kabobs with bell peppers, onion, mushrooms, and pineapple chunks. Basted with pineapple juice for a sweet, caramelized char.

Spaghetti puttanesca with anchovies, black olives, capers, and garlic in a chunky tomato sauce. Bold, briny, and on the table in 45 minutes with pantry staples.

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

A tender bread with a slight orange taste. Excellent plain, toasted or for sandwiches.

Garlic guacamole with tofu: a vegan, lighter take on guacamole stretched with silken tofu and amped up with six garlic cloves, hot sauce, and curry powder. Bold flavors, half the avocado.

Traditional Japanese noodles in a homemade dashi broth made from kombu, bonito flakes, tamari, mirin, and fresh ginger juice. An authentic kake-udon or kake-soba base ready in 30 minutes.