Food & Wine editor Melanie Hansche reimagines the traditions of her hometown of Garmisch-Partenkirchen in Bavaria, Germany, in her recipe for sour cherry–glazed roasted goose legs. In Bavaria, it's ...

Recreate a classic European holiday feast with crisp roast goose, traditional sides, and festive desserts. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience ...

In the past, some extraordinary things were eaten around Christmas. At lavish Christmas feasts in the Middle Ages, swans and peacocks were sometimes served "adorned." The flesh was painted with ...

“I have probably enthused about goose elsewhere but for me, the great benefit is the roasted skin and delicious fat,” says TV chef Rick Stein. “I often think that goose is more like roast beef than ...

Instructions: Heat the oven to 425 degrees. Boil a kettle of water to use for basting the bird. Begin by trimming and removing excess fat from the bird. Using your hands, carefully create space ...

Want to roast a goose at home for the holiday season? Here is what Jim Zola, senior meat coordinator for Whole Foods in the Northeast, said to keep in mind: Get the right size: Figure 1½ pounds of raw ...