1,670 magee recipes

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.

Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.

Sourdough muffins made from an overnight sponge starter mixed with flour, sugar, and melted shortening. A simple way to use sourdough starter in muffin form.

Easy focaccia bread made from store-bought pizza dough, brushed with olive oil and topped with your choice of herbs, garlic, or sun-dried tomatoes.

Low-sugar blender brownies made with applesauce instead of butter and sugar substitute for a lighter treat. Chewy, fudgy, and ready in under 30 minutes.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

Dietetic melt-away mints: sugar-free chocolate mint squares made from milkcote coating, shortening, and peppermint extract. Dipped in more chocolate for a crisp shell.

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

Grilled tuna burgers made with fresh chopped tuna, garlic, and olive oil. Seared crisp outside and pink in the center, served on toasted buns for a high-protein meal.

Old-fashioned raspberry fruit jellies, homemade candy made from fresh fruit juice boiled with sugar, set with gelatine and rolled in fine sugar. Soft, jewel-bright squares with a real fruit tang.

City chicken skewers (mock chicken) made with ground turkey and pork meatballs on bamboo skewers, breaded in corn flake crumbs, and baked in chicken gravy. A Rust Belt regional comfort classic.

Fluffy light meatloaf made with oatmeal, bran, and wheat germ instead of breadcrumbs for a lighter, more nutritious loaf. Ground beef with tomato paste and a chili sauce glaze.

Pina colada fruit dip made with crushed pineapple, coconut pudding mix, sour cream, and milk. Blend in 5 minutes, chill overnight, and serve with fresh fruit for any party spread.

Fresh corn, tomato, and okra stew sauteed in butter with green onions and garlic. A Southern summer vegetable stew made with produce straight from the garden.