A British holiday staple and a perfect end to your goose dinner menu, this seasonal trifle contains three luscious desserts ...

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 ...

This weekend, I picked the first tomatoes of the season from our little vegetable garden out back. It felt like an eternity before the fruit on those massive plants finally ripened; now all of a ...

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 ...

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 ...

For a delicious holiday departure, follow the lead of Star Canyon chef Stephan Pyles and turn your holiday meal into an unforgettable feast. “Goose, Pomegranates, Tortillas, Oysters, Cornbread, ...

This cocktail, which has become a signature drink at the renowned St. Helena establishment Goose & Gander, gets its showy color from cucumbers stained bright purple with blueberries. Instructions: Add ...

Every once in a while, I buy myself a goose. Goose meat is good — it tastes like duck. Goose bones make a fine stock; goose liver, a fine pâté. But I buy the goose for the fat, which is pure gold.

I suffer from Marty McFly syndrome. Someone says a thing can’t be done, and I’ve already checked out three books on how to do it by the time they’ve taken their next breath. So when a Lifehacker ...