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 ...

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 ...

This recipe uses an Afghan cauldron to cook an exceptionally large goose. The heavy pot distributes heat evenly for slow, ...

Last week, I ran a collection of wild game recipes submitted by Council Grove’s Phil Taunton that were part of a hunter’s education handout he used back in the day. This week, I have a few more ...

This recipe is adapted from A Drizzle of Honey: The Life and Recipes of Spain's Secret Jews by David M. Gitlitz and Linda Kay Davidson, a cookbook full of recipes for foods cooked and eaten by Jews ...