287 mail recipes

Low-calorie banana French toast made with egg substitute and reduced-calorie bread, topped with vanilla yogurt and pan-seared banana slices. A lighter brunch that still satisfies.

Oat creme is a dairy-free dessert sauce made from rolled oats simmered in apple juice with tahini, vanilla, and brandy, pureed until smooth. A vegan custard alternative for pouring over baked apples.

Maple ice cream pie with vanilla ice cream swirled with dark amber maple syrup in a pie shell. A no-bake frozen dessert topped with whipped cream and walnuts.

Maple oatmeal loaf for the bread machine, with quick oats, bread flour, real maple syrup, and active dry yeast. A hands-off whole-grain breakfast loaf.

Maple cream pie with sweetened condensed milk, real maple syrup, and a pinch of salt simmered into a glossy filling. Five ingredients, no eggs, no fuss. Classic Vermont-style.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Vegan carrot pudding with ginger, cinnamon, walnuts, and raisins topped with a fruit compote and cashew cream. A dairy-free, egg-free baked dessert sweetened with maple syrup.

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Maple pecan crescent twists made with store-bought crescent roll dough, a cinnamon-nutmeg pecan sugar filling, and a maple powdered sugar glaze. A quick breakfast pastry in 30 minutes.

Thick, creamy goji berry and strawberry smoothie with soaked flax seeds and almond milk. A naturally gluten-free, nutrient-packed blend with a gorgeous pink hue.

Crisp biscotti soaked in flavored simple syrup until soft, then topped with fresh whipped cream and fruit. A quick Italian-inspired dessert with endless variations.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Mashed butternut squash with butter, brown sugar, and white pepper, topped with maple syrup-glazed pecans and broiled until toasted. A Thanksgiving-worthy side dish.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

Smashed spiced sweet potatoes are oven-roasted whole, then smashed rustic-chunky with butter, maple syrup, chili powder, cumin, and ginger. A warm-spiced holiday side that beats marshmallow casseroles.