7,334 magee recipes

Key Largo cake made with tropical liqueur and fruit Jello baked into the batter, soaked with a boozy powdered sugar glaze, and topped with whipped cream and tropical fruit.

Salmon oysters are crispy pan-fried fritters made from canned salmon, eggs, flour, and baking powder. Shaped like oysters and fried golden. Serve with fries, coleslaw, and tartar sauce.

Turkey and Swiss cheese pockets made with store-bought biscuit dough and honey mustard. A 4-ingredient shortcut dinner or snack that bakes up golden and melty in under 30 minutes.

Chocolate creams are hand-rolled no-bake candies made from melted semi-sweet chocolate, powdered sugar, and egg, shaped into balls or logs and rolled in coconut, nuts, or sprinkles.

Silky 3-ingredient vegan cashew cream made with raw cashews, water, and maple syrup. Blends up in 5 minutes as a dairy-free substitute for cream, sauces, or dessert toppings.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Dave's deluxe corn chowder simmers salt pork, curry, and tarragon with russet potatoes and creamed corn in evaporated milk. Overnight-rested chowder made for gifting or Sunday dinner.

A fluffy salt cod omelet made with mashed potatoes, cream, and beaten egg whites folded in for lift. This traditional bacalhau omelet is Portuguese comfort food at its simplest.

Crispy pan-fried catfish with a silky fermented black bean cream sauce made with sherry, ginger, and garlic. A refined fusion dish that bridges Southern fried fish and Chinese flavors.

A light, cloud-like Swiss souffle made from dried chestnuts simmered in milk, laced with grappa, and lifted by fluffy egg whites. Dusted with icing sugar and served straight from the oven.

Mystery pizza with a ricotta cheese crust made from just ricotta and flour, topped with tomato paste, oregano, Worcestershire sauce, mushrooms, and mozzarella. A gluten-light, no-yeast personal pizza.

New York cupboard soup made entirely from pantry staples: canned chicken, black beans, corn, mushrooms, roasted red peppers, and orzo in chicken broth. A filling 25-minute soup from the shelf.

Empress chocolate cake made with Ghirardelli ground chocolate and buttermilk for a rich, tender crumb. A classic two-layer cake with deep chocolate flavor and velvety texture.

A rich shrimp quiche with mushrooms, two kinds of cheese, and a buttery press-in crust made from scratch. Creamy sour cream filling bakes up golden and custardy in about an hour.

A produce department recipe. Tastes high-calorie, but is actually fairly low-cal. Sauce is best served the same day as it is made.

Mock lobster made from haddock poached in tomato juice and served with a zesty chili-horseradish-sour cream sauce. Budget-friendly seafood with lobster-like flavor.