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 ...

Your goose is cooked — or is it? Goose may sound like an unusual protein at the dinner table, but this bird has long been a staple of holiday feasts, especially in Europe. It's a large, hearty bird ...

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 ...

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 ...