3,201 magee recipes

German-style hot potato salad with crispy bacon, sweet-tart apples, and tangy vinegar dressing. Made with bacon fat, apple juice, and baked until warm for authentic comfort.

Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.

Lighter muffins made with crushed pineapple, coconut flavoring, and vanilla. Golden, tender, and not too sweet. A Weight Watchers-friendly bake that freezes well for easy breakfasts.

Crispy cinnamon butter cookies topped with walnut halves, made from a simple slice-and-bake dough. Egg yolk-enriched for extra tenderness with warm spice in every bite.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

Florentine sandwich cookies: lacy crisp oat wafers held together with melted milk chocolate. Brittle, buttery, and made for the holiday cookie tin.

Brandy Alexander punch made with vanilla ice cream, half-and-half, brandy, and creme de cacao. A creamy, boozy batch cocktail for parties and holiday gatherings.

Sri Lankan thosai are crispy lace-edged pancakes made from soaked black gram and rice flour batter with curry leaves, cumin, and chili. A naturally gluten-free flatbread for scooping up curries.

Layered Mexican tortilla casserole with kidney beans, corn, cottage cheese, and cheddar made entirely in the microwave. A low-fat vegetarian enchilada-style bake ready in 30 minutes.

Ruby fruit punch made with rosé wine, fresh-squeezed citrus juices, and frozen strawberries over ice. A fizzy, crowd-pleasing punch bowl recipe with simple sugar syrup.

Sweet monkey bread made with canned buttermilk biscuits rolled in cinnamon sugar and drenched in a melted brown sugar glaze. Pull-apart, sticky, and ready in 40 minutes.

Dairy-free overnight cinnamon rolls made with soy flour and mashed tofu in place of milk and butter. Pillowy yeast dough filled with brown sugar, raisins, and cinnamon.

Three-ingredient cranberry sauce made the Native American way with maple sugar and birch sap instead of refined sugar and water. A simple, earthy Algonquin-inspired recipe that simmers in one pot.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Vegetarian sauerbraten made with TVP chunks marinated overnight in a tangy vinegar, honey, and clove sauce, finished with soy sour cream. A meatless take on a German classic.

Low-calorie lemon Bavarian mousse made with no added sugar, using apple juice concentrate, pineapple juice, and whipped evaporated skim milk for a light, airy gelatin dessert.