9,479 juice recipes

A super juicy and tasty pear galette and it's also very easy to make. This delicious and rustic galette is not too rich, not too sweet and just the right balance. An ideal dessert for fall, especially it's best served while it's warm.

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

Authentic Lebanese tabouli with bulgur, mountains of fresh parsley and mint, tomato, scallions, lemon, and olive oil. A bright, parsley-forward Middle Eastern salad.

Lemon poppy seed bundt cake uses a doctored lemon cake mix with instant pudding for a moist crumb, finished with a glossy lemon glaze. The bakery-style shortcut every home baker should know.

A delicious creamy ice cream with ripe strawberries and graham cracker pieces. A delightful summertime treat!

Mango upside down cake: ripe mango slices over brown-sugar caramel under a tender vanilla cake. The tropical answer to pineapple upside-down cake.

Authentic Lebanese tabbouleh with mountains of parsley, just a touch of bulgur, fresh mint, tomatoes, and lemon. Levantine herb salad in 20 minutes.

An easy way to make a silky and delicious pumpkin pie that will for sure please everyone around the dinner table at Thanksgiving.

Excellent and easy easy barbeque sauce that was handed down from my Grandmother.

Lamb kebabs marinated in olive oil, lemon, garlic, and ground coriander, then broiled on bamboo skewers until charred at the edges and pink in the middle. A Middle Eastern grill night classic.

From the Castle Restaurant (Olean, NY) (now out of business). A copycat simplified home cook version that's easy to make.

Whole wheat buttermilk pancakes with a quick blueberry-lemon sauce. Honey-sweetened, lighter on fat thanks to egg substitute, and finished with a glossy fresh blueberry pour. A 30-minute breakfast win.

This fruity delicious dish is made with pineapple, honeydew melon, cantalope and nectarines.

Arugula salad with a creamy blended lemon-Parmesan dressing, tossed with peppery baby arugula and sweet cherry tomatoes. A bright, 4-ingredient side that comes together in minutes.

Instead of having to be in the kitchen for hours, why not try this easy crockpot recipe that will help you create a succulent dinner without spending hours in the kitchen.

Eugenie's baklava layers crisp, buttery phyllo with a spiced walnut filling and soaks it in a honey-lemon syrup, complete with a cook's secret for shatteringly crisp, never-soggy layers. A Mediterranean classic.