3,259 juice recipes

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.

A whole chicken gently poached in an aromatic Thai broth of lemongrass, galangal, garlic, shallots, and chilies, finished with lime juice, cilantro, and fresh basil. Fall-off-the-bone comfort.

The traditional cookie for Purim, hamantashen is Yiddish for "Haman's pockets". They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther."

Layered banana bread pudding soaked in a rich egg custard with fresh nutmeg, baked golden, and drizzled with a buttery brown sugar rum sauce. Pure indulgence for 6.

Yogurt-marinated pork kabobs with cumin, coriander, garlic, and lemon juice, grilled with bell peppers, onions, and cherry tomatoes. Marinate overnight for tender, flavorful meat.

Roasted eggplant caviar dip with fresh tomatoes, garlic, basil, and a splash of soy sauce. A smoky, rustic Middle Eastern-style spread for pita or crackers.

Here's a light, spicy chicken recipe for a warm-weather evening.

French apple pie with vanilla custard filling, butter-sauteed Granny Smith apples, apricot preserves glaze, and a golden lattice crust. A bakery-level showpiece.

Lemon custard cake layers torn angel food cake with a fluffy lemon custard made from egg yolks, fresh lemon juice, and meringue, then chills until set. A no-bake showstopper.

Although this dessert is called a cake, the consistency is more similar to that of a pie.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Shortbread cookie crust layered with chocolate ganache and fresh strawberries glazed with strawberry jam creates a stunning no-bake pie with three distinct layers.

Wholesome bars packed with oats, dried apricots, raisins, and sunflower seeds, sweetened with molasses and bound with orange juice.