4,361 juice recipes

Colorful wagon wheel pasta salad tossed with sautéed red and green peppers, fresh dill, and a zesty Dijon red wine vinaigrette. A crowd-pleasing potluck side that serves 8.

California fruit bread made with whole wheat flour, bananas, pineapple, apricots, and golden raisins. No added sugar or butter in this naturally sweet, freezer-friendly loaf.

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.

Mandeltorte, a classic German almond torte made with ground almonds, bread crumbs, and whipped egg whites. Filled with lemon orange custard and dusted with powdered sugar.

A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.

Black tea smoked chicken: Sichuan-and-five-spice-rubbed thighs hot-smoked over rice, black tea, and brown sugar, then tucked into lettuce cups with peanuts, scallion, and a soy-ginger glaze. An impressive, gluten-free-friendly appetizer.

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

This is a very healthy salad, different kinds of vegetables, we always cook this simple and tasty salad.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

Whole chicken slow-cooked with parsnips, carrots, white wine, and fresh oregano. Set it and forget it for 8 hours, then reduce the pan juices into a rich sauce.

This Eastern European compote simmers dried apples, pears, prunes, and raisins in apple cider with honey and warm spices. A make-ahead fruit dessert that improves over two weeks in the fridge.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Hawaiian pineapple pie with crushed pineapple, flaked coconut, and corn syrup in a custard-style filling baked in a pie shell. Tropical, sweet, and simple to make.

Raisin cranberry relish with Granny Smith apples, golden raisins, dried apricots, and lemon zest, simmered with cinnamon. A fruity, tangy condiment for turkey, ham, or roast pork.

Hot curried fruit with poached pears, oranges, melon, and grapes in a warm spiced curry syrup topped with crystallized ginger. An elegant side dish for holiday entertaining.