Here is a recipe for an exceptional goose: crisp and golden on the outside and perfectly moist within. Serve the goose with rice or stuffing and reserve fat for a decadent side dish of sautéed potatoes.
Read more about this recipe in Diane Morgan's The Christmas Table.
Potato Chowder With Caraway Cheese
Potato Chowder With Caraway Cheese
Bacon, onions and potatoes simmered in stock and milk are enriched with a final addition of creamy Havarti cheese studded with caraway seeds.
Read more about this recipe in Sunday Soups.
Coq au vin is a classic French stew that used to mean rooster, or cock, cooked in wine. Old birds who'd been kept around for years needed to be braised slowly to soften up their meat, and the sauce for the dish was thickened with the cock's blood. These days, we use chicken when making a coq au vin, and a roux to thicken the sauce.
