1,284 magee recipes

Easy garlicky tabouli with bulgur wheat, fresh parsley, garlic, and lemon juice. The vegan Middle Eastern grain salad in its simplest form, made even better by an overnight rest.

Brandied chocolate truffles made with bittersweet ganache, Cognac, and a hand-dipped chocolate shell. A classic French confection that holds beautifully in the fridge for up to a week.

Flour-free mandarin cake made with whole boiled tangerines, ground almonds, and eggs. Naturally gluten-free with an intense, moist citrus crumb that melts on the tongue.

Three delicious autumn quick breads are made with same bread base but different fillings. They are all super moist and tasty, and they don't last long in our house.

Soft, pillowy pita bread made entirely with whole wheat flour. Watch them puff up like magic in a hot oven for authentic pocket breads perfect for stuffing.

Carrot cake with lemon cream cheese frosting, made ultra-moist with pureed carrots, crushed pineapple, and toasted walnuts. The bright citrus frosting cuts the sweetness on this towering three-layer cake.

Traditional French baguettes made with just four basic ingredients: flour, water, yeast, and salt. Bake in your bread machine or shape by hand for authentic crusty loaves.

No-fail rocky road fudge made by melting chocolate chips with sweetened condensed milk, then folding in peanuts and mini marshmallows. No candy thermometer needed, just melt, mix, chill, and cut.

A bowl of warm chili is made of quinoa, black beans, spices and lots of tomatoes. Serve it over a bed of rice or with some good crusty bread.

Portuguese sweet bread (pao doce) made easy in the bread machine: an egg-and-butter enriched loaf with a soft, golden crumb and gentle sweetness. A breakfast and Easter classic.

Thai mango sticky rice (khao niaow ma muang) with coconut cream sauce poured over warm sticky rice and served with fresh sliced mangoes. The classic Thai street dessert made from scratch.

Hillbilly chili made the back-porch way: ground beef, pinto beans, crushed tomatoes, and a splash of jalapeño pickling liquid for kick. A no-fuss Appalachian-style chili finished with vinegar.

This is a "three-ingredient" anti-inflammatory Lebanese-inspired side dish (or vegetarian main) made with brown rice, lentils, and caramelized onions. Instant pot ready directions included.

Pumpkin nut bread combines pumpkin puree, pecans, cinnamon, and nutmeg in a moist quick bread, finished with a brushed butter and cinnamon-sugar topping. Two-loaf yield made for the holidays.

Blackberry lemon ice cream made with sweetened condensed milk, half-and-half, and fresh lemon juice. No-cook five-ingredient ice cream maker recipe. Bright, tart, and creamy in equal measure.

This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.