2,310 goose recipes

Texas caviar made from dried black beans slow-simmered with a smoky ham hock, then tossed with sauteed peppers, onions, and fresh tomatoes. A Lone Star classic side dish.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Homebrew ginger mead with 7 pounds of honey, fresh ginger root, and optional fruit additions. Fermented with champagne yeast and aged 3 to 12 months for a smooth, spiced honey wine.

Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.

A refreshing no-cook bulgur salad with diced red apple, seedless grapes, grated carrot, and celery, soaked in apple and lemon juice. Light, fruity, and naturally fat-free.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Double chocolate granita with cocoa, semi-sweet chocolate, and warm spices. Italian-style icy frozen dessert that scrapes into chocolate snowflakes.

Three-ingredient Hidden Valley potatoes baked with melted butter and Italian dressing mix. Unpeeled potato slices layered in a casserole for an easy, flavorful side dish.

Dairy-free pureed spinach soup thickened naturally with potatoes and zucchini. Vegan, low-calorie, and vibrant green with no cream needed. Topped with delicate enoki mushrooms.

This fruity snacks are wonderful treats the kids can enjoy at school or at home.

Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.

Fungus among us salad tosses crisp iceberg, carrots, cucumbers, tomatoes, radishes, and red onion with chilled creamed spinach as a green, gloopy 'fungus' dressing. A Halloween party gross-out salad kids love.

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.