Add Yahoo as a preferred source to see more of our stories on Google. Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle When legendary chef Jacques Pépin was growing ...

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 ...

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 ...

Preparing a festive feast at home presents a unique culinary challenge, even for seasoned cooks. Unlike a professional restaurant kitchen where chefs specialise in a few dishes per course, the home ...

Hank Shaw explains why we don’t eat goose more, Tracy Slater discusses the KFC Christmas tradition in Japan, Jonathan Gold tries The Church Key’s pig ear cheetos and much much more on this week’s Good ...

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 ...