4,361 juice recipes

Beans are healthy, I have tried this veggie bean wraps for several times, they look nice and taste good!

Classic tabbouleh salad with bulgur wheat, fresh tomatoes, cucumber, mint, parsley, and a lemon-olive oil dressing. A no-cook Middle Eastern grain salad that improves as it chills.

Guisadong sitao simmers Filipino long beans with pork, shrimp, and shrimp juice in a garlic-tomato sauté base. Hearty weeknight Filipino vegetable stew ready in 45 minutes.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

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.

Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

This dump-and-bake chicken and rice casserole uses just 5 ingredients and one pan. Onion soup mix seasons everything while the rice absorbs all those savory juices as it bakes. Weeknight dinner, handled.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

One-pot Italian chicken and rice baked with tomatoes, olives, pimentos, and green peas. The rice toasts golden before baking and absorbs all the pan juices.

Chilled cantaloupe soup blended smooth with fresh orange juice, cream, and a pinch of ginger. A no-cook cold soup that's refreshing on hot summer days.

Cantaloupe and honeydew melon balls soaked in fresh watermelon juice with rum and sugar. A boozy, refreshing summer fruit dessert that chills overnight for maximum flavor.

Papayas with shrimp: curried shrimp salad with chutney and lemon juice piled into ripe papaya halves. A light tropical lunch that looks like a resort plate.