9,486 juice recipes

Cajun chicken tortillas stuffed with bell peppers, yellow squash, chickpeas, and a hit of hot sauce. A 30-minute spicy weeknight wrap.

Teriyaki meatloaf with ginger, soy sauce, and a sweet brown sugar glaze poured on halfway through baking. A retro Hawaiian-style ground beef loaf with grated carrots and bell peppers folded in.

Add some Spanish taste to your cooking with these scrumptious appetizers made with ground beef and hot chili peppers.

Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.

Golden saffron rice baked with shrimp, tomatoes, white wine, and beer in an earthenware casserole. A festive Spanish-style one-pot meal for any gathering.

Duck pot pie with the flavors of duck a l'orange baked right in: a giblet stock sauce brightened with orange peel and Triple Sec, loaded with broccoli, leeks, and ginger. The crispy duck skin gets rolled into the top crust.

Freshly ground cardamom, cloves, and cumin give this yogurt-marinated chicken biryani its heady, aromatic punch. Served over saffron rice, it's a weeknight-friendly take on an Indian classic.

Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.

The hottest curry in the world by Boy Suhash, Luxembourg.

Cornmeal and corn kernel cakes spiced with cumin, green chilies, and hot sauce, pan-fried in butter and topped with a fresh sweet pepper and lime-cilantro relish.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

Classic moussaka casserole with layers of fried eggplant, spiced ground beef and lamb in red wine tomato sauce, and a rich bechamel with egg yolks and lemon juice. Topped with a golden Parmesan crust.

Stunning Chinese shredded vegetable and chicken platter with wood ear fungus, egg strips, and a ginger-mustard sesame dressing. A composed cold salad that looks as spectacular as it tastes.

Grilled tempeh satay skewers in a coconut-orange marinade, served with a creamy Asian peanut sauce. A plant-based take on the street-food classic, easily made gluten-free with tamari.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.