3,299 juice recipes

Caramelized slow-cooked spiced apples served with angel food cake and ice cream. Undoubtedly apple euphoria. Crockpot or slow cooker recipe.

Make this delicious cake for your Easter party, the fluffy, buttery and fruity flavor, and the cute decoration will impress your guests!

Bakery-style lemon poppy seed muffins with cake flour, sour cream, fresh lemon juice, and zest. Tender crumb dusted with confectioners sugar. Rich and citrusy.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

Purple plum chiffon pie with fresh plum puree, whipped cream, and fluffy egg whites set with gelatin in a baked pastry shell. Light, airy, and intensely fruity.

If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Juicy blueberries and raspberries bubble beneath a buttery lattice crust that shatters at first bite, perfect for celebrating milestones or summer picnics.

Homemade cornmeal focaccia topped with sweet corn, fresh sage, lemon-kissed red onion rings, and melted Monterey Jack. Golden, chewy, and bursting with late-summer flavor.

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.

Cold bow-tie pasta salad with cherry tomatoes, black olives, cucumbers, radishes, and roasted sunflower seeds in a tangy lemon dressing. A crunchy, make-ahead side dish that's best chilled overnight.

Baingan Bharta is fire-roasted Indian eggplant charred over an open flame until completely blackened, then mashed and cooked with cumin, tomatoes, garlic, and garam masala.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Grapefruit mousse: light citrus mousse with grapefruit juice, gin-spiked gelatin, and whipped cream. Layered in parfait glasses with fresh strawberries.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.