Goose/32 recipes

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

Warm applesauce is a delicious filling for these nutty 12-grain crepes and also packed with goodness.

A game-day favorite for me and my family. Savory, sweet, and filling.

Very tasty treat! Easy to make and very moist. I added 1/2 cup chopped pecans to the batter. Would be good with some dried cranberries also.

Very, very good. I used 1/2 semi sweet and 1/2 bittersweet - more of a sophisticated flavor. It was yummy. Stick to the milk chocolate or semi-sweet for the kids though. Besides a variety of fruit, I bought those little creme puffs in the freezer section - they were delicious dipped in the chocolate!

Roasting delivers loads of flavor and meaty mushrooms with texture. The fennel adds lovely subtle sweetness punctuated by the fresh crunch of the radishes topped with a light citrus dressing.

"A wonderful combination of flavors and the frosting is fantastic."

Kangaroo steak with wild mushrooms and red wine, seared fast in butter and served pink inside. An authentic Australian recipe ready in 15 minutes on a skillet or barbecue plate.

Creamy avocados, juicy-sweet tomatoes, crunchy cucumbers, meaty chickpeas and salty olives are on top of a bed of lettuce or any your favorite greens. Drizzle some freshly homemade vinaigrette and serve with a few slices of good bread.

The earthy beets, spicy basil, creamy goat cheese and sour-sweet balsamic glaze make this salad with complimentary layers of flavors and textures.

Easy to make, and it was delicious as well as packed with good-for-you ingredients. Will be making it again soon.

Made a bunch of these cranberry chews at the weekend, and they were so good. I used half whole wheat flour, which I usually do when I bake. I also used 1/2 cup coconut oil and 1/2 cup butter, and these bars came out wonderfully delicious. I have been enjoying them for breakfast and snack. I froze most of the bars. A great recipe.

Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.

Apricot white chocolate muffins with cinnamon-poached apricots, nutmeg, and good quality white chocolate. The poaching liquid adds apricot flavor right into the batter.

Deep dish apple pie with a layer of sour cream over tart apples, sealed inside an egg-glazed double crust. The old-fashioned American classic served warm with cheddar or whipped cream.

Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.