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

“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 ...

Try these Food & Wine recipes to replicate the holiday meal that famed chef Jacques Pépin grew up with. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in ...

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 ...

In the past, some very strange 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 saffron ...