9,486 juice recipes

Swiss Leckerli cookies: honey-spiced almond bars with candied citrus peel and kirsch, finished with a hardening sugar glaze. Traditional Basel Christmas market sweet that improves with age.

Mediterranean-spiced chickpeas tossed with crumbled feta, fresh parsley, and lemon juice, tucked into warm pita with paprika oil. A quick vegetarian lunch bursting with bright, tangy flavors.

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.

Tired of making the same old dinner? Entertain relatives and neighbors with this dish full of unique flavors!

A simple slow-roasted pork picnic shoulder that cooks low and unattended until the juices run clear. One roast stretches into three meals: sliced for sandwiches, diced for soup, and served with gravy.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

Summer peach and berry lattice pie with fresh orange juice, nutmeg, and a golden egg-washed crust. Use any mix of strawberries, blueberries, or raspberries.

These scrumptious snacks made with gingerbread cake mix and almonds will have you going bananas!

Very refreshing juice made purely of green fruit and vegetables! Serve with ice for a refreshing drink loaded with vitamin C and antioxidants.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

Spaghetti puttanesca with anchovies, black olives, capers, and garlic in a chunky tomato sauce. Bold, briny, and on the table in 45 minutes with pantry staples.

Raspberry-tangerine mousse folds fresh raspberries and bright tangerine into a light gelatin-set base lifted with an orange-liqueur sabayon and whipped cream. A make-ahead fruit mousse for individual glasses.

Sweet and sour pork with vinegar-simmered pork shoulder, pineapple, peppers, and onions in a glossy honey-soy sauce. Restaurant takeout, recreated at home with tender meat.

Cube steaks marinated overnight in seasoned salt and red wine, coated in Bisquick, pan-fried until crispy in butter and oil, then baked until tender. A two-step method for the crunchiest chicken fried steak.

Herb-crusted veal chops seared golden, coated in Dijon mustard, and roasted to medium-rare, served over homemade apple spaetzle. A chef-worthy autumn dinner that brings the wow factor.

Fruited rice salad with mandarin oranges, red grapes, golden raisins, and sliced almonds in a tangy Dijon-cider vinaigrette. A light, sweet-savory cold rice salad.