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

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 ...

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 ...