2,685 juice recipes

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Five-spice chicken thighs in a soy, sherry, ginger, and brown sugar sauce, cooked in the microwave in 30 minutes. The pan juices thicken into a glossy sauce spooned right over the top.

Kheema is a dry-cooked Indian lamb curry with freshly ground cloves, cinnamon, and cardamom. No water added, the lamb cooks in its own juices with ginger, garlic, and turmeric. Served over rice.

Leftover turkey with cranberry papaya salsa tops sliced cold turkey with a fresh, spicy tropical relish of diced papaya, dried cranberries, pickled jalapeños, cilantro, cumin, and lime. Ready in minutes, no cooking required.

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

A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.

Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.

Wild duck breasts draped in bacon and braised in spiced wine with mushrooms, onions, and herbs. Warm cinnamon, cardamom, and clove notes make this a hunter's table showpiece.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Delicious :) We love these sandwiches, definetly a new favorite!!

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

Baked cod in a sack steams the fish in a sealed parchment or foil packet, so it comes out moist, flaky, and never dry. A clean, healthy, one-packet dinner that traps every bit of flavor and juice.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.