9,659 juice recipes

Ham and waffle sandwich topped with caramelized honey-butter apples and a warm honey-apple syrup. Sweet, savory, and ready in 25 minutes using frozen waffles and deli ham.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Classic cream cheese cheesecake sweetened with condensed milk instead of granulated sugar, brightened with lemon, finished with a baked-on sour cream layer and fresh strawberries.

Chilled strawberry soup pureed with orange juice, spiced sugar syrup, and optional red wine. Strained silky smooth, served cold with a yogurt dollop. A summer starter.

Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.

Spiked sangria built on bold Shiraz, a splash of gin, and a trio of fresh citrus, chilled overnight so the fruit and wine soak together. Topped with ginger ale and berries for a fizzy, crowd-ready pitcher.

Microwave glazed baked ham with brown sugar, dry mustard, pineapple rings, and whole cloves. A retro holiday ham done in under 30 minutes of cook time.

German-style fruit salad with honeydew melon balls, orange slices, grapes, and walnuts layered over lettuce and dressed in a tangy yogurt-citrus dressing with a hint of ketchup.

Fruit pizza with a sugar cookie crust, vanilla cream cheese sauce, fresh fruit topping, and a shiny orange juice glaze. A colorful party dessert that slices like pizza.

Bayerische Erdbeercreme is a classic German strawberry Bavarian cream with fresh berries, whipped cream, and gelatin set in a mold. Light, elegant, and only six ingredients.

Pickled beets and Granny Smith apple salad with lemon juice and ground cloves. A tangy no-cook side dish that pairs crisp tart apple slices with tender pickled beets.

Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

Fresh cantaloupe, blueberries, grapes, and strawberries soaked in an orange juice and white wine marinade. Fat-free, naturally sweet, and gorgeous on any brunch or potluck spread.

Pumpkin butter with brown sugar, orange juice, lemon zest, ginger, cinnamon, and cloves simmered until thick and spreadable. A fall breakfast spread for toast and English muffins.