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 ...

Heat the fat in a Dutch oven or large heavy oven pan set over medium high heat. Brown the cut goose, salt as cooking. Remove from pan and set aside. Saute the onion, cabbage and carrot until they ...

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 ...

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 ...