9,479 juice recipes

Granny Smith applesauce tarts with golden hot-water pastry shells filled with honey-sweetened, lemon-brightened chunky applesauce. A lighter, old-fashioned dessert.

Sausage and cornbread cabbage rolls stuff sweet apple, cornbread dressing mix, and pork sausage inside wilted cabbage leaves. Microwave-quick with an apple-cider pan sauce.

Cream consomme with grated apple, onion, curry powder, and paprika, pureed smooth and served in small cups with chopped apple garnish. Elegant and simple.

Maple bread pudding steamed in a double boiler with real maple syrup, raisins, and a vanilla egg custard. This stovetop method creates its own sauce as it cooks, no oven needed.

You can use poppy seed or celery seed to make this dressing

Chilled raspberry dessert soup with strawberry wine, maple syrup, and lemon, thickened with arrowroot. Served cold with sour cream and fresh berries for an elegant summer starter.

Cheesecake cookie bars with a buttery brown sugar shortbread crust, tangy cream cheese filling, and a crumbly streusel topping. Cut into squares for easy serving.

Pineapple coleslaw with shredded cabbage, sweet apple, carrot and pineapple tidbits in a creamy sour cream and mayo dressing. Sweet-tangy summer side that pairs with BBQ, fish tacos or pulled pork.

Layered chocolate and cherry parfaits made with sugar-free pudding, cream cheese, and sour cherries. A lighter take on Black Forest flavors that comes together in 15 minutes with no baking required.

Retro frozen cranberry cream cheese salad with a tart cranberry layer topped with whipped cream cheese, nuts, and whipping cream. A vintage holiday side served on lettuce leaves.

Confetti crab salad with lump crab meat, chopped radishes, capers, and fresh parsley in a lemon-mayo dressing. A bright, no-cook seafood salad ready in 10 minutes.

Potato and onion tart: a crisp homemade pastry shell layered with sweet-tangy caramelized onion-tomato relish, golden pan-fried potatoes, sour cream, and paprika. A rustic vegetarian tart, hot or cold.

Provençal anchovy paste pounded with garlic and olive oil, spread thick on bread, then baked until golden for rustic French toast that's salty, garlicky, and completely addictive.

Cooked turkey mixed with bread crumbs, eggs, cream, celery, and a squeeze of lemon, baked in a water bath until firm and sliceable. Cut into squares and serve with warm gravy for a retro classic.

Peachy salsa blended with fresh tomatoes, cilantro, balsamic vinegar, and garlic. A fruity, no-cook salsa that doubles as a fresh pasta sauce in 5 minutes.

Grilled seafood skewers with salmon, tuna, swordfish, and shrimp in two marinades: lemon-dill and horseradish-mustard. A showstopping summer grill recipe for entertaining a crowd.