Wild goose recipes get a bad rap. Goose meat is “often, yet unfairly, maligned,” as my friend Mark Norquist of Modern Carnivore likes to say. Or there’s the joke, “How to properly cook a goose,” which ...

This recipe uses an Afghan cauldron to cook an exceptionally large goose. The heavy pot distributes heat evenly for slow, ...

Stewing a fat goose in an Afghan cauldron is the ultimate outdoor cooking adventure. The slow fire and cauldron infuse the meat with deep, savory flavors while keeping it tender and juicy. Perfect for ...