2,686 juice recipes

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Brunswick Stew with Chicken and Beef: a tangy Southern stew with shredded chicken, ground beef, tomato juice, onion, and a vinegar kick. Slow-simmered until thick and rich.

Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.

Spicy marinated shrimp for a crowd with 10 pounds of shrimp soaked overnight in olive oil, cider vinegar, capers, and hot sauce. A make-ahead party appetizer that serves 20.

Radish salad with iceberg lettuce tossed in a tangy Dijon and white wine vinegar dressing. A crisp, peppery side dish that comes together in 10 minutes.

Grilled red snapper fillets crowned with a melting round of cilantro-lime compound butter. Just 20 minutes from grill to plate for a fresh, vibrant seafood dinner.

Tender eggplant simmered with tomatoes, bay leaves, caraway seeds, and a bright splash of lemon and red wine vinegar. A tangy, vegan-friendly side dish ready in 45 minutes.

Tom yum goong, the Thai hot and sour shrimp soup: a fragrant broth of kaffir lime leaf, lemongrass and galangal, made fiery with chili and sour with lime. Light, aromatic and ready fast.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

Salmon baked in foil packets on a bed of spinach, topped with a creamy horseradish walnut sauce. An elegant one-packet dinner with easy cleanup.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Sweet lassi blended with plain yogurt, ice water, lemon juice, and sugar, topped with crushed cumin seeds. A cooling Indian yogurt drink ready in minutes.

Tandoori roasted whole chicken marinated in saffron-lemon juice and spiced yogurt with coriander, cumin, ginger, and garlic. Oven-roasted for a golden, aromatic crust.

Vegetarian almond-tahini burgers with ground almonds, soy sauce, diced carrots, onion, and lemon juice. A simple six-ingredient plant-based patty with rich, nutty flavor.

Ful medames is a traditional Egyptian stewed fava bean dish simmered with red lentils, cumin, lemon juice, and olive oil. Hearty, vegan, and high in protein.