'Your usual roast potatoes and vegetables will go with the meat nicely' - Matt Austin Goose is often criticised for being a very fatty bird, and roasting it to get rid of the fat often ends up with ...

Ask an American what's the king of the edible variety of bird, and the answer is almost certainly turkey. Ask a European and, more likely than not, the reply will be goose. Unlike the turkey, which ...

When legendary chef Jacques Pépin was growing up in France, his family always served goose on Christmas Eve. The French holiday centerpiece is also a tradition in Britain, Denmark, and Germany. Here ...

The Christmas meal is both immutable and open to adaptation. There are no rules about a first course on December 25 – a starter is not traditional and nobody expects one – and as long as there’s a ...

This would be a nice addition to today's Minto (N.D.) Area Sportsman's Klub's wild game feed. Heat oven to 350 degrees. Prick goose skin all over. Season goose with salt and pepper to taste. Place, ...

Goose was so important in the Victorian-era that 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 ...

Everyone can and should bring a bottle of something over for the holidays. Maybe some whiskey for your dad, a nice Bordeaux for your in-laws, or a digestion-aiding amaro for your friends. But rare is ...

Four young Jewish chefs and cookbook writers recently took part in a lively Zoom discussion about dishes that were frequently prepared by Jews in the shtetls and cities of Eastern Europe. The Zoom ...

KUALA LUMPUR. Feb 13 — The sheen on the glistening crispy skin is enough to whet even the most jaded appetite. The meat is enveloped with a layer of juicy fat, full of flavour. Is there any dish more ...