Wild goose recipes get a bad rap. Goose meat is “often, yet unfairly, maligned,” as my friend Mark Norquist of Modern Carnivore likes to say. Or there’s the joke, “How to properly cook a goose,” which ...

Join us as we turn fresh ingredients from the local Azerbaijani bazaar into a heartwarming traditional dish—slow-cooked goose stew with potatoes. Rich, tender, and deeply flavorful, this village-style ...

ST. PAUL, Ore. — The geese wandering across the pastures at Champoeg Farm probably don’t realize it, but they’re at the forefront of a culinary resurgence. Although the birds remain “very niche” on ...

Goose for me always seemed like a Christmas feast from days of yore, something special, slightly old-fashioned, and honestly, a little terrifying to prepare. Even though I love using goose fat for ...

This recipe uses an Afghan cauldron to cook an exceptionally large goose. The heavy pot distributes heat evenly for slow, controlled cooking. Fat renders gradually, keeping the meat tender and ...

Goose was so important in the Victorian-era people would save — and save — for the big day, often joining the equivalent of modern-day Christmas club accounts to afford a plump, juicy bird. And ...

It wasn’t clear whose goose was going to be cooked when plans for our Christmas Day dinner in Edinburgh began to take shape. But one thing was clear: my own goose was on the line. I was traveling with ...