9,479 juice recipes

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Greek lamb baked with orzo pasta in tomato sauce with cinnamon and cloves. The orzo absorbs all those rich, spiced pan juices.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.

German almond cookies with fresh lemon zest, ground unblanched almonds, and a buttery crumb that shatters at first bite. Overnight chilling builds flavor and makes rolling easy.

A vibrant chilled beet and cucumber soup pureed with fresh orange juice, zest, and chicken stock. Earthy, bright, and stunning in color. Garnished with sour cream for an elegant cold soup.

Schweines mit Bodabire und Aepfel is a rustic Swiss-German pork stew braised with potatoes, tart apples, and turnip in its own juices. Just eight simple ingredients.

Banana nut sandwiches batch out four servings of crushed banana, pecans, grape pulp, and orange juice on buttered bread. A no-cook snack or quick-fix lunch in 5 minutes.

Chewy wild rice tossed with toasted hazelnuts, orange-soaked currants, crisp apple, and fresh fennel in a citrus vinaigrette. A stunning grain salad for any season.

Gentle lentil and greens soup with creamy soft lentils, sauteed onions, celery, garlic, and a bright lemon finish. A simple plant-based weeknight bowl that goes from pantry to table in under an hour.

Try something new for dinner with this side dish made with corn flour, kataifi and a pinch of cinnamon.

Massive fire camp chili recipe scaled to feed 1,200 people. Pinto beans, ground beef, bacon, jalapenos, and chili powder simmered for 6 hours over an open fire. A true crowd feeder.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

A unique and delicious salsa made with english cucumbers and fresh papaya or mango.

Oyster pie Picayune style with fresh oysters, crab meat, mushrooms, bacon, and shallots in a creamy sauce baked in a double-crust pie. A classic New Orleans Creole seafood pie.

Grapefruit mint sorbet: a bright, bitter-sweet frozen dessert infused with fresh mint syrup and pure grapefruit juice. A naturally dairy-free palate cleanser.