7,334 magee recipes

Light salmon mousse made with canned and smoked salmon, Greek yogurt, ginger, and whipped egg whites, served with a grapefruit-walnut oil salad. An elegant British-style starter.

Chocolate espresso cake made with brewed espresso and dark cocoa for deep coffee-amplified richness, plus a hint of almond extract. A 9x13 sheet cake that doubles down on chocolate flavor.

Tropical pound cake made with fruit yogurt for a moist, tender crumb and subtle fruity flavor. A simple one-bowl bundt cake with only eight ingredients.

Pizza monster made on an Italian bread shell with pepperoni, mozzarella, mushrooms, and olives arranged into a spooky face. A fun Halloween dinner kids love to build themselves.

Chocolate cinnamon angel food cake made from scratch with egg whites, cocoa powder, and cinnamon. A light, fat-free cake with warm spice and delicate chocolate flavor.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Breakfast risotto made with Arborio rice slowly stirred with warm apple juice, cinnamon, nutmeg, milk, and raisins. Creamy, warm-spiced porridge-meets-risotto, served with brown sugar at the table.

Ghostly green brew is a 2-ingredient Halloween punch made with lime sherbet and ginger ale. Serve it in a carved pumpkin for a spooky, fizzy, kid-friendly party drink.

Apple pie bread made easy in the bread machine: sweet yeasted loaf flavored with sliced apples, cinnamon, buttermilk, and apple juice concentrate. Fragrant, soft, and tastes like autumn baking in a single slice.

Scottish potato scones made with just mashed potatoes, whole wheat flour, and salt. Three ingredients baked at high heat for crisp, golden flatbreads.

Soft golden potato rolls made with leftover mashed potatoes, shaped into crescent wedges and baked until puffy. A big-batch dinner roll recipe that yields 36 rolls.

Homemade strawberry ice made with fresh berries, simple syrup, and citrus juice. A no-churn frozen dessert with pure fruit flavor and no dairy needed.

Pecan crispies made with brown sugar, butter, and shortening for thin, crunchy cookies with caramel-like flavor. A simple drop cookie recipe that bakes up crisp every batch.

Beaten biscuits, a historic Southern recipe made by beating dough with a rolling pin until it snaps. Crisp, tender, and shelf-stable for weeks. Makes about 100 small biscuits.

Lentil and rice one-pot supper with carrots, garlic, basil, and vegetable stock. A filling vegan dinner made in a single saucepan in 30 minutes with pantry staples.

Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.