9,479 juice recipes

This refreshing, quick and easy stir-fry satisfy your stomach within a few minutes, serve it with rice, quinoa or any your favorite cooked grain.

Veal francese: pounded veal cutlets dipped in flour and egg, sauteed in butter until golden, finished with a bright lemon pan sauce. Italian-American classic, plated in 30 minutes.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

Microwave scalloped oysters: oysters layered with buttered onion-celery, milk, and crushed crackers, then topped with cheese. Ready in ten minutes, no oven required.

Frog Eye Salad with tiny acini di pepe pasta in a cooked pineapple custard, folded with mandarin oranges, marshmallows, and whipped topping. A classic potluck dessert salad.

Moroccan orange and radish salad with peppery white radish, navel orange, and a touch of orange flower water. Fresh, peppery and bright with no cooking needed.

Pheasant braised with lemongrass, ginger, chili, blueberries, and dried mushrooms in a citrusy sauce thickened with arrowroot. A stunning game bird casserole.

Lemon pistachio quick bread with lemon-rubbed sugar, buttermilk, and chopped pistachios, soaked with a hot lemon syrup glaze while still warm from the oven.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

Classic cocktail sauce with horseradish heat, tangy ketchup, and fresh lemon for shrimp or crawfish. This bold, zesty sauce balances sweet tomato with sharp horseradish bite and works for any cold seafood platter.

Passover loukoumades are Greek-Jewish fried dough balls made with matzo meal instead of flour, soaked in spiced orange-lemon syrup and crowned with crushed pistachios.

Fluffy whipped Jello cake with raspberry gelatin, crushed pineapple, and Cool Whip layered over angel food cake. A retro no-bake dessert that's light, fruity, and church-potluck approved.

Bright Thai salad with shredded chicken, sweet-tart pomelo, and crispy fried shallots. Fish sauce, lime, and chili dressing brings bold Southeast Asian flavor.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

This barbecue sauce is quick to make from scratch and wonderfully packed full of flavor.

Spiced pound cake soaked with a fragrant orange-basil syrup. The warm syrup is slowly drizzled into the cake so it soaks deep into every slice, creating a moist, citrus-scented loaf with a hint of fresh herb.