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This broccoli slaw with red onion and a creamy yogurt-lime juice dressing is served over crunchy Pretzel Crisps®.
cooking.nytimes.com
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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Perfect the classic proportions of tequila, triple sec, and lime juice in this tried-and-true margarita recipe by Chef John.
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Orange juice, coconut milk, honey, and vanilla come together in this dairy-free version of orange cream ice pops perfect for hot summer days.
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Yogurt and grated cucumbers are drained and then mixed with garlic, dill, and lemon juice for a delicious dip for veggies or pita bread.
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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
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Turn your morning tomato juice into a savory eye-opening drink by adding steak sauce, smoky barbeque sauce, and a hint of spice. Serve on ice with a lemon wedge and a celery stick, if you like. It makes a perfect bloody mary when you add vodka.
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The sweetness of brown sugar and pineapple juice is tempered by whiskey and other ingredients in this exciting glaze for meats.
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This sorbet recipe calls only for fresh peaches and pineapple, orange juice, and some simple syrup, but can be used with whatever fruit you desire.
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This refreshing pink lemonade is a quick and easy blend of watermelon and lemon juice and the perfect beverage to bring to a summer picnic.
Ingredients: water, lemon juice, sugar, watermelon
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This Bombay Sapphire gimlet gets a refreshing twist from muddled cucumber, which lends a smooth clean note to the crisp gin and fresh lime juice.
Ingredients: gin, lime juice, syrup, cucumber
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A perfect accompaniment for baked, grilled, or poached fish.