3,299 juice recipes

Greek vegetarian cabbage rolls filled with rice, pine nuts, currants, and fresh herbs, finished with a silky egg-lemon avgolemono sauce. A Mediterranean showstopper.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Creamy herring salad layers marinated herring with sliced apple, onion, and a sour cream-yogurt dressing. German-style smorgasbord classic that marinates for 5 hours and finishes with fresh dill.

Vegetarian Greek cabbage rolls packed with rice, pine nuts, and fresh dill, topped with a creamy egg-lemon avgolemono sauce. A bright, herbaceous Mediterranean main course.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

This quick-easy to make potato salad goes deliciously well with roasted lamb, chicken or simple fish dishes.

Charred poblano peppers meet sautéed red onions, fresh mint, and a splash of balsamic in this bold relish that brings smoky heat to grilled meats, tacos, and sandwiches.

Gentle lentil and greens soup with creamy soft lentils, sauteed onions, celery, garlic, and a bright lemon finish. A simple plant-based weeknight bowl that goes from pantry to table in under an hour.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Massive fire camp chili recipe scaled to feed 1,200 people. Pinto beans, ground beef, bacon, jalapenos, and chili powder simmered for 6 hours over an open fire. A true crowd feeder.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.

Fruit and cheese pita pockets stuffed with low-fat cottage cheese, diced cheddar, kiwi, pineapple tidbits, and chives for a quick no-cook lunch ready in 10 minutes.

Schweines mit Bodabire und Aepfel is a rustic Swiss-German pork stew braised with potatoes, tart apples, and turnip in its own juices. Just eight simple ingredients.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Classic and delicious pie, it is so easy to make as well. Perfect dessert in summer when the strawberry season comes.

Quick potato and salmon bisque made in the microwave with canned salmon, instant mashed potatoes, chicken broth, and lemon zest. A creamy, no-fuss soup ready in about 15 minutes.