The season for beets begins in fall but can extend to the end of winter. Here’s a healthy recipe to break up all the typical heavy foods of the cold season. Earthy, savory, and sweet, roasting beets brings out a heartiness that could make this vegetable a standalone meal or a satisfying side dish...

Although spaghetti squash resembles a normal squash when raw, its flesh falls apart into strands that resemble spaghetti when cooked. It can be a delicious, low-carb alternative to traditional pasta. If you’re looking to change up meatball and spaghetti night, give spaghetti squash a try.

Avgolemono, meaning egg (avgo) and lemon (lemono), is a Greek chicken soup that’s creamy without the use of dairy. Eggs and rice thicken it and give a silky texture that is to die for on a cold winter day. Actually, it reminds me a lot of the Vietnamese rice porridge I grew up eating, except the...

Here’s an easy, satisfying breakfast to serve at deer camp: maple syrup and juniper-berry venison sausage sandwiches. Mix the meat before you leave home and keep it cold in the cooler until you’re ready to form them and toss them into the skillet. For a fattier sausage, you can substitute some of...

When the summer tomatoes have long gone, this butternut squash pasta sauce will satisfy. It’s so rich and creamy that it almost tastes unhealthy. Toss it with any kind of pasta you like, but I find that the sauce clings especially well to penne. My favorite protein to serve with this pasta is seared...

This recipe is a great weeknight meal. Creamy pasta alfredo with pheasant comes together in just 30 minutes and only uses one pot. The rich, Parmesan cream sauce is balanced by light pheasant breast meat, and you can use any pasta you want—linguine, fettuccine, or even penne. Just make sure that the...

Beef negimaki is a popular Japanese-American dish, created by the Manhattan restaurant Nippon in 1963. When New York Times food critic Craig Claiborner suggested that the restaurant add a beef dish to cater to the American palate, owner Nobuyoshi Kuaoka created negimaki. “Negi” means onion and “maki...

This is a simple recipe that will work with any white-fleshed fish—whether it’s catfish, walleye, bass, or something of the saltwater variety. Channel cats are big enough to make perfect fillets for a dish like this. Give the oven ample time to preheat before you transfer the fish. To make more...

This Vietnamese-inspired salad is the perfect meal during hot summer months. It takes almost no time to pull the marinade and meat together the night before and works great with venison or beef. It’s also a good opportunity to take advantage of fresh produce available this time of year. A note on...

While making homemade ravioli, my shortcut is using Chinese wonton wrappers. Although the dough might not feel and taste like the real thing, when coated and fried, these crispy and meaty bites will satisfy anyone. Wonton wrappers are thin and allow the venison filling to take center stage.