3,259 juice recipes

Dutch oven pork chop dinner braised in apple juice with potatoes, carrots, onions, and cabbage. Everything cooks in one pot for a complete fall meal with built-in gravy.

Orange honey mustard salad dressing whisked from orange juice concentrate, white wine vinegar, honey, dry mustard, and sunflower oil. A bright, tangy vinaigrette ready in 5 minutes.

This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.

Chilled cantaloupe soup with orange juice concentrate, honey, Calvados apple brandy, and cream. A stunning cold summer starter served in stemmed glasses with fresh mint.

Maple taffy apples coated in a boiled maple syrup and brown sugar candy shell that snaps when you bite through. An ice water dip sets the coating smooth and glossy. Real maple flavor, not just caramel.

Watercress salad with a Chinese-style bean curd cheese and tahini dressing. Blanched watercress tossed in a creamy, savory fermented bean curd dressing with chili flakes and lemon.

Layers of buttery shredded kadayif dough sandwich rich cream filling, then get soaked with lemon syrup for this indulgent Middle Eastern dessert.

Mini florentines, lacy caramel cookies studded with hazelnuts, cherries, and candied peel, baked thin and crisp, then coated underneath with dark and white chocolate combed into the classic wavy pattern.

An easy pasta salad that uses the fresh veggies you have on hand and some Italian dressing so you can put it together quickly, we love quick and easy recipes.

Grilled beef brochettes marinated in red wine, honey, coriander, cumin, and lemon juice, threaded with red peppers and onions. Fragrant, charred, and ready for rare in just 4 minutes on the grill.

Pear avocado mousse blended with dark rum, orange zest, chopped peanuts, and allspice. A no-cook, dairy-free dessert with a silky, tropical-spiced richness.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Oil-free basil pesto with pine nuts, Parmesan, garlic, and lemon juice instead of olive oil. A lighter, brighter pesto ready in 5 minutes.

Orange appetizers layered with thin red onion, parsley, cilantro, lime juice, and olive oil. A fresh, no-cook Moroccan-inspired citrus salad starter.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.