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 ...

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 ...

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

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 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 ...

Cooking a fat goose in an Afghan cauldron is a feast for the senses. The slow simmering and traditional methods ensure tender ...