1,411 juice recipes

Whole wheat fruitcake packed with figs, dates, prunes, walnuts, and warm spices. No refined flour, naturally sweet from dried fruit for healthier holiday baking.

Indian-style fried green beans with coconut, black mustard seeds, fresh ginger, coriander, and a squeeze of lemon. A flavorful vegetarian side dish ready in 35 minutes.

Hearty vegetarian lima bean stew with fresh fennel, mushrooms, and white wine creates a rustic Mediterranean one-pot meal.

Chana masaledar: spiced chickpeas simmered with cumin, cinnamon, coriander, cloves, fresh ginger, and garlic in a tomato-laced sauce. Vegan Indian comfort food.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

Happy family stew braises beef chuck with plum tomatoes, green chilies, cumin, oregano, and Worcestershire for hours into a rich Tex-Mex-leaning beef stew. Served over rice for a one-pot crowd dinner.

Two-layer banana cake with pecans and buttermilk, filled and frosted with chocolate whipped cream and fresh banana slices. A showstopper that pairs ripe banana with rich chocolate mousse.

Sauteed calves liver with avocado slices in a brown butter, lemon, and white wine sauce with thyme and parsley. An elegant, retro main course ready in 30 minutes.

Orange potato bread with fresh orange juice, orange zest, riced potatoes, and chopped nuts. A moist, citrusy quick bread where potato keeps the crumb tender for days.

Tuna en papillote with fresh orange segments, shiitake mushrooms, thyme, and a touch of soy sauce, baked in parchment packets until puffed. A 40-minute French technique that steams the fish in its own juices.

Couscous salad with dried currants, fresh tomatoes, scallions, and a roasted garlic-lemon Dijon dressing. A Mediterranean-style grain salad served at room temperature.

Vegetarian dhansak with mixed legumes, vegetables, garam masala, turmeric, and green chili cooked in ghee. A hearty Parsi-inspired Indian lentil stew with fresh cilantro.

Hearty minestrone soup with bacon, pearl barley, kidney beans, and vegetables in a beefy tomato broth. A thick, filling one-pot soup with Italian herbs and a smoky backbone.

Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.