7,334 magee recipes

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

Caramelized onion focaccia made with bread machine dough, topped with sweet butter-softened onions, garlic, mozzarella, and Parmesan. Golden, cheesy, and irresistible.

Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.

Peanut butter ice cream sandwich made with graham crackers and vanilla ice milk. Three ingredients, no cooking, ready in five minutes flat.

Sourdough gingerbread made with active starter, molasses, ginger, and cinnamon. The tangy starter adds depth to this warm, spiced Alaskan-style cake.

Three-layer chocolate souffle cake filled and frosted with homemade chocolate pudding made from scratch. Light, airy layers meet thick, velvety custard.

Golden whole wheat challah made without eggs or dairy, braided into a tender loaf with optional raisins, sesame, or poppy seed toppings.

Homemade pomander pebbles made with essential oils and clay litter. A simple DIY sachet alternative to scent drawers, closets, and small spaces.

New Mexico green chile sauce made with poblano peppers, jalapeno, onion, garlic, and heavy cream. Rich, spicy, and ready in 20 minutes.

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Nutkins are light, crispy pecan meringue cookies made with just 4 ingredients: egg whites, powdered sugar, pecans, and vanilla. Naturally gluten-free.

Peanut butter oatmeal drop cookies with chopped peanuts and brown sugar. Chewy, nutty cookies made with shortening for a soft, thick texture.

Dairy-free curry artichoke dip made with silken tofu and rice milk. Warm, creamy, and spiced with cumin, coriander, turmeric, and cayenne.

Two-ingredient strawberry conserve made with just fresh strawberries and sugar. No pectin, no additives. Slow-cooked to a glossy, spreadable set.

Sephardic-style haroset for Passover made with dates, figs, raisins, walnuts, almonds, and sweet kosher wine. Spiced with cardamom, cumin, and cinnamon.