5,982 goose recipes

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Wild green salad tossing bittersweet escarole, lemony sorrel, and fresh mint with toasted sunflower seeds in a light herb vinegar dressing. A bright, garden-fresh bowl ready in minutes.

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.

Homemade Sri Lankan curry powder blends dry-roasted coriander, cumin, fennel, fenugreek, cinnamon, cardamom, and cloves with curry leaves and cayenne. Stores for months in an airtight jar.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

Baked winter squash and fruit roasts butternut, yam, apple, pear, and banana with cider and warm spices. A naturally sweet, oil-free Thanksgiving side dish.

Gingered figs simmered in molasses and sugar until plump and tender. A warm, spiced fruit condiment for ham, pork, roast beef, chicken, or steak.

Fluffy couscous pilaf with toasted coriander seeds, red bell pepper, cayenne, and cinnamon, finished with fresh mint. Served with a blended saffron cream of Neufchatel cheese and yogurt.

Apples and bananas poached in spiced coffee syrup with brown sugar, fresh ginger, cinnamon stick, and orange. A grown-up fruit dessert with cinnamon pastry twists on the side.

Spaghetti squash stir-fry with mushrooms, zucchini, garlic, red pepper flakes, and sherry. A veggie-packed, low-fat stir-fry that turns squash strands into noodle-like gold.

A bright Italian-style vegetable sauce with three sweet bell peppers, zucchini, tomatoes, and garlic, simmered in stock and tossed with pasta. Vegetarian, low-fat, ready in about 30 minutes.

Ice water pickles, classic homestead cider-vinegar pickles with cucumber spears, onions, and mustard seed. The ice-water soak gives them crisp snap that lasts in the jar.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

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.

Slow cooker ham hocks and lima beans simmered with red bell pepper, tomatoes, bay, and clove. A smoky, soul-food classic that cooks itself while you're at work.