4,361 juice recipes

Curried pork and apple salad with toasted almonds, seedless grapes, and a soy-curry mayonnaise dressing. A quick, no-cook lunch for two using leftover pork or chicken.

Cranberry honey pecan crunch pie with a tart cranberry-orange puree filling and a caramelized honey-pecan topping. A stunning holiday pie with bright fruit and buttery crunch.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Authentic tandoori marinade with drained yogurt, fresh ginger, garlic, cumin, coriander, turmeric, cardamom, and hot chilies. Draining the yogurt first is the step most recipes skip.

Baked flounder fillets in a white wine and orange juice sauce with curacao, mushrooms, and green onions. A French-inspired fish dinner with citrus brightness in every bite.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

Chilled avocado cilantro soup blended with yogurt, buttermilk, lime juice, and curry powder. A no-cook cold soup with creamy tang and a gentle kick of red pepper.

Chilled salad soup with diced tomatoes, cucumber, green onions, and celery in tomato juice with vinegar and oil. A no-cook gazpacho-style cold soup.

You are a vegetarian or not, this recipe can be used by everyone, always goes very well!

Grilled turkey kebabs marinated in chili sauce and lemon juice with cherry tomatoes, mushrooms, zucchini, and bell peppers. Lean, colorful skewers great for summer cookouts.

A quick no-cook lunch: canned tuna, white beans, and peppery arugula tossed in a lemon-garlic dressing, stuffed into whole wheat pitas with red onion. Ready in 15 minutes.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Potato and onion koora is a South Indian potato dish bloomed in mustard seeds, urad dal, ginger, and green chiles. Chunky, lemony, deeply spiced, and ready in 40 minutes.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Homemade salad dressing with garlic, oregano, red bell pepper, dry mustard, and white wine vinegar. A from-scratch vinaigrette loaded with fresh aromatics. 12 ingredients, 5 minutes.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.