Recipes

Most people only cook gizzards on Thanksgiving but today I am going to provide an alternative: confit. This French cooking technique was developed to preserve meat in the days before refrigeration. Although it’s no longer necessary, we still confit foods because it makes them taste so good. In this...

We have far more Canada and snow geese in the United States now than at the time of European contact, and hunters around the country are enjoying extremely heavy harvests. More than ever, people are looking for interesting and novel approaches to cook these large birds. One of my favorites is goose...