4,292 juice recipes

Kukul mas is the classic Sri Lankan chicken curry. Chicken rubbed with tamarind, cardamom, and curry powder simmers in thick coconut milk with lemongrass and fenugreek until fall-off-the-bone tender.

Classic double-crust plum pie with fresh sliced plums, cinnamon, and a flaky pastry top. Simple summer fruit baking at its best, with bubbling juices and golden crust.

Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that's ready in minutes.

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.

Excellent as a cold remedy and as a starter to an Indian meal.

Sauterne-marinated venison chops layered with green pepper rings stuffed with rice, onion, and fresh tomato, then oven-steamed in chunky tomatoes and Angostura bitters until tender.

Low-calorie bran muffins made with whole wheat flour, applesauce, prunes, and egg whites instead of whole eggs. High fiber, lightly spiced with cinnamon and nutmeg.

Baked rice souffle with a creamy milk-cooked rice base, whipped egg whites for lift, and a homemade raspberry sauce. A light, elegant French-style dessert with a golden top.

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

Oranges and yams bakes alternating slices of sweet potato and fresh orange with juice and warm spices until tender. Bright citrus side dish for Thanksgiving or weeknight dinner.

Loaded vegetarian vegetable soup with broccoli, cauliflower, squash, potatoes, lima beans, corn, and peas in a cumin and chili-spiced tomato broth.

Try this side dish that adds a unique look and taste to any meal!

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.