2,685 juice recipes

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Spit-roasted whole pork loin dry-rubbed and rested a full 30 hours, then slow-turned on the rotisserie. Finished with a splash of coffee in the pan juices for deep, unexpected roasted flavor.

Cornish game hens stewed in fruit and sugar -- I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is easy: you just put everything in a bowl, marinate overnight, then bake until done!

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Steamed mussels served in their own briny cooking juices with melted butter and fresh chives. Four ingredients and ready in under 10 minutes of cooking.

Sliced roast turkey on crusty rolls spread with a Creole-spiced mayo of Dijon mustard, green onion, vinegar, and cayenne, topped with thinly sliced dill pickles. A 10-minute lunch sandwich with serious New Orleans attitude.

Tingal Poblana with slow-simmered shredded pork and beef, chorizo, tomatillos, chipotle, oregano, and marjoram. A rich Mexican stew from Puebla served as a bowl or scooped into warm tortillas.

Butter-sauteed veal rounds topped with stewed tomatoes, white asparagus, and fresh mushrooms in a German-inspired one-pan dish with rich pan juices.

Chilled shrimp cocktail with brandy-spiked lemon cream sauce, studded with crisp apple and fresh herbs. Elegant Italian appetizer.

Hot and sour Thai-style mushroom soup with oyster and enoki mushrooms, serrano chilies, lemon grass, kaffir lime leaves, lime juice, and fish sauce. Light, aromatic, fiery. Ready in 30 minutes.

Lemon meringue pie sweetened with Fruit Sweet (peach, pear, pineapple juice concentrate) instead of refined sugar. Tangy lemon curd under vanilla meringue with no cane sugar in sight.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

Start your day with one or two wedges of this cheesy and tasty broccoli frittata with a cup of orange juice or some fresh fruits. It satisfies your taste buds and provides enough nutrients before the lunch hunger hits you.

Shanghai drunk chicken steamed with ginger and scallions, then cold-marinated in dry sherry and cooking juices. A classic Chinese cold appetizer with just 5 ingredients.