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 ...

Winter is here. We've had snow, wind and cold fronts. We're smack in the middle of the holiday season. Ice is forming in places. What does all that mean when you're a hunter? Waterfowl season, of ...

“There never was such a goose. … Its tenderness and flavour, size and cheapness, were the themes of universal admiration. Eked out by apple-sauce and mashed potatoes, it was a sufficient dinner for ...

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 ...

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 ...

Great news, everyone: I have ordered us a Christmas goose to sous vide. This means that you won’t be helping me pick what we sous vide for Christmas, but you can help determine how we will sous vide ...

On the eve of this most challenging of Christmases, when there is so much loss, so much suffering, and so much uncertainty in all of our lives, I find myself remembering the Christmas when I had just ...