9,479 juice recipes

Orange roast brisket: a Jewish-style oven-braised brisket cooked low and slow in red wine, orange juice, tomato sauce, and onions. A holiday-table centerpiece roast.

Topsy turvy apple pecan pie flips out of its pan like a tarte tatin, revealing a caramelized pecan-and-brown-sugar top crust over cinnamon-spiced Granny Smith apples. A Thanksgiving showstopper.

Wine fruit cup with sliced plums, nectarines, and golden raisins soaked in a spiced white wine syrup infused with anise, cinnamon, and lemon. A chilled starter that doubles as a light summer dessert.

Broiled salmon fillets crusted with a tangy mix of sour cream, stone ground mustard, and fresh lemon juice. A 15-minute weeknight dinner where the broiler does all the work.

Meringues aux noix: light, low-calorie nut meringue cookies with chopped hazelnuts, honey, and amaretto. Crisp, airy French-style cookies that crackle and dissolve.

Italian-inspired layered dessert with sponge cake soaked in rum and orange liqueur, sweetened ricotta cream, and fresh berries. A boozy, elegant trifle for special occasions.

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

Cave and garden baked potatoes topped with sauteed mushrooms, red bell pepper, and garlic with a squeeze of lemon and fresh parsley. A hearty, vegetable-loaded baked potato dinner.

Apple and endive are tossed with a light yet tasty cranberry vinaigrette, and topped with fresh cranberries, scallions and toasted walnuts.

Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.

Mustikkapiiras is a traditional Finnish blueberry pie with a tender press-in crust and tangy yogurt-custard filling. Simple Nordic dessert with fresh berries and bright lemon.

Bread machine cranberry walnut bread with fresh orange juice and zest, sweet-tart cranberries, and chopped walnuts. A quick-bread holiday loaf with zero kneading required.

Salmon fillets briefly braised on a tender bed of chiffonade leeks with garlic, lemon, and fresh tarragon. A 25-minute French-leaning dinner where the leeks become the sauce.

Kataifi pastries: shredded phyllo rolls stuffed with walnut, almond, and spice filling, baked golden, and drenched in lemon-cinnamon honey syrup. A Greek-Middle Eastern classic.

Layered fruit salad stacks peaches, blueberries, strawberries, and grapes under a lemon cream cheese topping with chopped walnuts. A potluck centerpiece in a glass bowl.

Chicken piccata with pounded chicken breasts seared in butter, finished with sherry, lemon juice, and capers in a quick pan sauce. A weeknight Italian classic for eight in 40 minutes.