9,486 juice recipes

Classic deep-fried buffalo wings tossed in Tabasco butter sauce with a chunky homemade blue cheese dressing. Crispy, spicy, tangy, and ready in 40 minutes.

Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.

Strawberry rhubarb pie with a lattice crust, made with both cooked and raw rhubarb plus fresh strawberries and preserves. A diabetic-friendly version sweetened with fruit juice and preserves instead of sugar.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Apple sausage pancakes fold browned breakfast sausage and shredded apple into a cinnamon-spiced pancake batter, served with a quick homemade cider syrup. A 20-minute fall brunch standout.

Crunchy apple pie with chopped pecans, brown sugar, and a foamy egg white batter baked in a single crust. Open-faced with a crisp, golden top.

Layered vegetable terrine with three pureed mousses of pea, carrot, and cauliflower baked in a water bath. A stunning vegetarian centerpiece with a carrot-chive salad.

Another succulent chicken dish that doesn't disappoint in flavor!

This quick and easy meal is fun to make and the variety of spices makes it tasty down to the last bite.

Skillet chicken breast simmered in orange juice and topped with a fresh raspberry sauce thickened with cornstarch. Fruity, elegant, and low-fat with a hint of nutmeg.

Patty's cake: a cornmeal-and-lemon tea cake with yogurt tang and fresh berries. Rustic, gently sweet, and built for an afternoon with a cup of tea.

Coquilles Saint-Jacques: scallops poached in white wine, folded with mushrooms into a creamy velouté enriched with egg yolk and cream, then piled into shells and gratineed golden. The classic French scallop dish.

Tuna en papillote with fresh orange segments, shiitake mushrooms, thyme, and a touch of soy sauce, baked in parchment packets until puffed. A 40-minute French technique that steams the fish in its own juices.

Gai Thom Kha, Thai coconut chicken soup with lemongrass, galangal, fish sauce, and fresh chilies. Rich, aromatic, and sour-spicy. An authentic Thai soup made from scratch.

Homemade BBQ sauce simmered with paprika, dry mustard, bay leaves, and apple cider vinegar over a tomato juice base. A balanced barbecue sauce with depth that bottled versions can't match.

Manhattan clam chowder made from scratch with fresh clams, salt pork, potatoes, tomato juice, and thyme. The classic New York red chowder with no cream and real briny clam flavor.