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Meat pies are a British staple that comes in many forms. The steak and Stilton pie is popular with those who enjoy the flavors of dark, stout beer and pungent Stilton blue cheese. The resulting meat pie is rich and filling—two or three of these little morsels will fill anyone’s stomach. Eat them on their own as finger food or serve with steamed peas and carrots on the side.
Beef is traditional in this meat pie recipe, but venison works just...

Chile relleno is a Puebla Mexican dish. Essentially, it’s a giant popper: charred peppers stuffed with gooey cheese, dipped in fluffy egg meringue, and then deep fried. But this isn’t just an appetizer. It’s a meal that my husband, who has Mexican heritage, thinks of fondly. His mother made chile relleno for him when he was a boy.
The fresh poblano peppers and Oaxaca cheese are traditional but not mandatory. You can use Anaheim peppers instead...

Pad Thai—you guessed it—is a Thai dish. Rice noodles are stir-fried in a salty, tangy sauce and tossed with fresh and crunchy ingredients. What I love most about this dish is its balance of flavors and textures. Pad Thai deliciously incorporates all five basic tastes: sweet palm sugar, sour tamarind, bitter bean sprouts, and salty and savory fish sauce. The protein is your choice, and there are plenty of wild game options.
I owe the idea of using...

A platter of nachos is a meal all on its own when you load up with cheese, beans, meat and fresh veggies. This dish isn’t bound by any single season or setting: serve it in the summer on your patio or in the fall before a football game.
This nachos recipe is topped with tender Canada goose meat and Cotija cheese. I don’t consider the Cotija optional, as it adds a bit of salt and funk that makes this meal unique. Having cold beer on hand isn...