1,660 magee recipes

Tomato basil bread machine loaf made with whole wheat flour, tomato juice, honey, and vital wheat gluten. A savory, herb-scented yeast bread with no oil or butter.

Halloween cookie pops made from refrigerated dough on wooden sticks, baked golden and decorated with frosting and candy. A fun, kid-friendly party activity with just 3 ingredients.

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Pumpkin spice angel food cake baked in a tube pan, made with whipped egg whites and real pumpkin puree. Light, airy, and fat-free with warm fall spices.

Currant syrup made from mashed currants, raspberries, and sour cherries strained and dissolved with sugar into a concentrated fruit syrup. A three-berry preserve for drinks and desserts.

Cookie ice cream sandwiches made with slice-and-bake chocolate chip cookies and vanilla ice cream. A two-ingredient frozen treat kids can help assemble in 20 minutes.

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Brown lentil loaf made with red lentils, sauteed onions, cayenne, and nutritional yeast. A vegan, high-protein main dish that slices like meatloaf without any meat or eggs.

Southern hush puppies made with grits and buttermilk instead of cornmeal. Deep-fried golden in 3 minutes with a gritty, crunchy texture you can't get any other way.

Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water with no stovetop cooking. A simple, high-fiber vegetarian side dish with just five ingredients.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

No-cook pineapple cranberry relish made with raw ground cranberries, crushed pineapple, and sugar-free sweetener. A tart, low-fat, diabetic-friendly condiment for turkey and roasted meats.

Baked Idaho potatoes topped with a creamy broccoli, mushroom, turkey ham, and Dijon mustard sauce made with yogurt instead of cream. A lighter loaded potato that's microwave-quick.

Fruited rice pudding made with skim milk and brown sugar, topped with fresh nectarines and plums. A creamy, low-fat stovetop dessert you can serve warm or chilled.