731 mail recipes

Try this delicious and low fat cream cheese cake, satisfy your mouth without feeling guilty!

A three-layer cake with two rich cocoa layers and one maple-walnut layer, all covered in homemade chocolate fudge frosting. Vermont cocoa cake is a New England showstopper.

Crawfish Monsigneur with sauteed tails, mushrooms, and pimientos in a creamy white wine sauce with cayenne and Tabasco, tossed with egg noodles.

Kakavia is the Greek fisherman's soup built from homemade fish stock, whole fish pieces, lobster tails, and shrimp simmered with tomatoes, leeks, and potatoes. A traditional seafood soup served with crusty bread and lemon wedges.

Maple-glazed ribs braise low in foil, then finish in a sticky maple-soy-orange glaze with a hit of curry powder and Dijon. Toasted sesame seeds top each saucy rack.

Louisiana-style crawfish chili with ground beef, bacon drippings, and a kick of cayenne. A bayou twist on classic chili that simmers low and slow until the crawfish meat surrenders to the broth.

Pumpkin Vermont spice cake with four warm spices, split into four layers and frosted with maple-flavored cream cheese frosting. A stunning fall celebration cake topped with pecans.

Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.

Packed with vegetables, this puffy frittata makes a comforting meatless supper on a cold winter night.

A two-layer pie with spiced butternut squash custard on the bottom and a gooey pecan pie filling on top, sweetened with maple syrup and dark brown sugar. A Midwest Thanksgiving stunner.

Classic Provencal fish stew from Toulon with assorted fish, mussels, and crawfish in a silky egg yolk-thickened broth. Fennel, leeks, and garlic croutons round out this elegant one-pot.

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

Fried crawfish tails get a Louisiana upgrade: sherry-marinated, dipped in dark beer batter, and fried crisp, served with a homemade remoulade spiked with Worcestershire, Tabasco, and sherry. New Orleans seafood done right.

Louisiana crawfish pie with the Cajun holy trinity, butter, crawfish tails, and green onions, baked in a double-crust pastry. Bayou comfort food at its best.

Pumpkin spice bread with whole wheat flour, oats, dates, and maple syrup instead of refined sugar. Buttermilk keeps the crumb moist and tender with a triple-spice warmth.

Loaded homemade granola with oat, wheat, and barley flakes, popcorn, nuts, seeds, coconut, and dried fruit. Honey-baked with maple flavoring for crunchy, customizable clusters.