3,201 magee recipes

Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.

Vegan vegetable broth made with tomato juice, soy sauce, onions, garlic, and basil. A 6-ingredient pantry-staple broth for cooking seitan, soups, or thickening into a quick mushroom-style gravy.

Double chocolate snack cake made with no eggs or butter, using vinegar and baking soda for lift. Cocoa batter topped with chocolate chips bakes into a fudgy one-bowl treat.

Cherry upside down cake made from scratch with sour cherries caramelized in sugar and margarine, topped with a simple one-bowl batter. Flip it out immediately for a glossy fruit top.

Crispy deep-fried bean curd cubes with a spicy peanut dipping sauce made with roasted peanuts, rice vinegar, cilantro, and chile oil. A quick vegetarian appetizer.

No-bake Halloween spider cookies made by stacking peppermint patties on butter cookies, then piping frosting legs and candy eyes. A spooky craft kids can eat!

Harvest chicken soup made from scratch with a rich homemade broth, tomatoes, carrots, zucchini, peas, and sliced avocado garnish. A vegetable-loaded fall chicken soup.

Blended dried fruit pudding made with peaches, apricots, dates, and pineapple soaked in lemon juice. A naturally sweet no-cook dessert with no added sugar.

Pop cake (Jello cake) made by soaking a baked cake with strawberry soda and Jello, then frosted with Cool Whip and vanilla pudding. A retro no-bake dessert.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Strawberry cinnamon pancakes made from buttermilk mix with sliced fresh berries folded into the batter, topped with vanilla yogurt instead of syrup. A lighter weekend breakfast.

Sweet dill pickles made by transforming store-bought dills with sugar, vinegar, garlic, onion, celery seed, and mustard seed. No canning needed, ready in 5 days.

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

French chocolate mousse made with both milk and bittersweet chocolate folded into whipped cream and stiff egg whites. Six ingredients, no baking, pure velvety richness.

Grizzlenuckles are no-fuss cookie bars made with sweetened condensed milk, graham cracker crumbs, coconut, and chocolate chips. Mix, bake, dust with powdered sugar, done.

Thai rice balls in sweet coconut milk made with rice flour and arrowroot, boiled then simmered in warm coconut sauce. A naturally gluten-free Southeast Asian dessert served hot.