Is it really December again? Maybe it's because we spent Thanksgiving eating empanadas south of the Equator, or maybe it's because it's been a balmy 60...
Don't prioritize things you have to do solely over the things you want to do. These holiday get together ideas are low-stress and feel fun, and work when both money and time are in short supply.
Indulge in a luxurious and decadent dessert with this easy-to-follow chocolate mascarpone mousse. Made with just a few ingredients, this rich and creamy treat is sure to impress your friends and family.
The UK’s best food magazine, in print and online, with recipes and techniques, plus stories from the world of food
Make these sweet kataifi nests for your next dinner party. They’re the perfect Greek dessert. Easy to assemble and they can be made ahead for stress-free entertaining.
And a tasty aspic body!
Tamar Adler and her brother, John Adler, used to hate cooking together. But the talented duo's fights have given way to smart lessons about cooking for a crowd.
last saturday, while i was feeling nostalgic for a few minutes, i daydreamed about germany. and since it was a good two hours past when i s...
This pork embutido—think of it as sort of a meatloaf—is part of Angela Dimayuga's Filipino-American Christmas menu.
SCRAPS #60: a delicious and festive dinner centerpiece
Australian Gourmet Traveller fast recipe for Scotch fillet with mash and rosemary butter.
Coronation chicken makes a terrific centrepiece and everyone likes it.
I've been really excited to see the umeshu (Japanese plum infused in shochu) popping up on cocktail menus in non-Japanese restaurants. My most recent experience of having an umeshu cocktail in an unexpected place was at Al's Place in San Francisco. Their approach was very creative in that they had to come up with a coc
A crunchy tasty side dish for your parties and gatherings with countless variations.
The Cypriot keftedes (meatballs) are always made with ground pork and grated potato and are full of flavour, mainly cinnamon and mint.
Muscovy Duck Breasts with Pomegranate-Wine Sauce Recipe
Baked Alaska first made its way into print in Fannie Farmer's 1896 Boston Cooking-School Cook Book, but the idea of baking ice cream inside cake and meringue had been around for much of the century.
These Pesto Chicken Pillows are an easy weeknight dinner. The inside has a creamy pesto chicken filling with a crunchy outside.
What happens when a winter storm collides with a planned dinner party? People cancel. At least that’s what happened to the December 2010 installment of our Inspired Supper Club. Fr. Leo wa…
Chicken Curry
There are a few things every experienced baker thinks of trying in their lifetime. They are recipes that are known to be notoriously finicky and difficult, usually French. The kind of desserts you …
Get the latest food news and features from PEOPLE.com, including breaking news about celebrity chefs and cookbook authors, food trends and what celebrities are snacking on.
Impress your guests with this highly sophisticated recipe for vanilla and ginger soufflés, perfect for a dinner party pudding. You might also love our gin and tonic cheesecake.
One of the most romantic images of the Christmas season must be a festive Roast Goose. Although turkey has far surpassed goose as Canada's preferred Christmas bird, goose is still the traditional favourite among many Northern, Central and Eastern Europeans. For lovers of rich, dark moist meat, nothing quite compares. Crisp and golden on the outside, Roast Goose is actually wonderfully lean and full of flavour. Stuffing the bird with a sweet and fragrant Armagnac prune, apricot and bread stuffing, is a delicious compliment to the rich roasted succulent meat, along with crunchy roast potatoes, braised red cabbage, brussels sprouts and butternut squash. With all of the tales we've heard about goose being very fatty and offering little meat, we couldn't have been more satisfied with our crisp, moist and absolutely delicious Roast Goose. Our 13-pound bird served our small party of ravenous revellers rather well, with lots of leftovers including a litre of prized goose fat for our upcoming annual February Cassoulet! 1 cup of pitted prunes are soaked in Armagnac for several hours Chopped celery, onion and garlic sautéed with vegetable oil for 5 to 7 minutes One day-old baguette cut into cubes The chopped baguette is added and tossed well Chopped Armagnac soaked prunes and chopped apricots are added to the stuffing with the armagnac The stuffing is ready! The goose is loosely packed with the stuffing, then the skin is pulled over the opening to seal the cavity With strips of bacon laid over the breast, the goose is roasted at 425° for 30 minutes, then reduced to 325°F at about 20 minutes per pound, or until the bird reaches an internal temperature of 180° deep in the breast Roast Stuffed Christmas Goose with Apricots & Prunes Armagnac Serves 6-8 1 cup pitted dried prunes, halved 1 cup pitted dried apricots, halved 1 cup Armagnac 1 12 to 14-pound Goose, thawed if frozen 1/4 cup vegetable oil 2 tsp minced garlic 2 cups finely chopped celery 1 cup finely chopped onion 8 cups cubed day-old French bread 1 cup finely chopped fresh Italian parsley 1/4 cup loosely packed chopped fresh sage Salt and fresh ground pepper, to taste 8 slices of bacon Soak the prunes in the Armagnac for 2 hours. Remove any excess fat from the goose. Rinse the bird and dry it inside and out, then sprinkle the cavity liberally with salt and pepper; set aside. Stuff the cavity with the fruits and close the opening with poultry skewers. In a frying pan, heat the oil over medium heat and sauté the garlic, celery and onion until softened, about 5-7 minutes. Add the bread and toss well. Then add the chopped parsley and sage. Drain the prunes, reserving the armagnac. Coarsely chop the prunes and the apricots, and add them and the armagnac to the stuffing. Season with salt and pepper. Preheat the oven to 450°F. Loosely stuff the goose with stuffing and pull the skin flap over the opening to seal the cavity. Lay the bacon slices across the breast. Place the goose, breast side up on a rack in a shallow roasting pan in the centre of the oven, and roast for 30 minutes. Reduce heat to 325°F and continue to cook 18-20 minutes per pound, or until the goose reaches an internal temperature of 180° deep in the breast — for our 13 1/2-pound bird, we cooked it for 4 hours and 20 minutes. Once cooked, remove the goose from the roasting pan and set aside, and allow to rest, covered loosely with aluminum foil, for 20 minutes. While it's resting, make the Madeira Peppercorn Sauce. Serve the goose on a warmed platter and garnish with seasonal herbs, holly and berries. Madeira Peppercorn Sauce Makes 1 1/4 cups Pan drippings from the roasted goose 4 cup chicken broth Giblets 1 cup Madeira 1 cup dry red wine 1 tbsp green peppercorns in brine, drained and lightly crushed Salt and fresh ground pepper to taste Simmer the giblets in a saucepan with 4 cups chicken broth on low for one hour. When the goose is cooked, skim any remaining fat from the roasting pan, saving the prized elixir for future use. Scape up the remaining browned drippings with the Madeira, red wine and peppercorns, and simmer over medium heat until bubbling, about 5 minutes. Add the giblet stock to the drippings as necessary, to make a light gravy. Add salt and pepper to taste, and serve in a warm gravy boat with the roast goose.
Search through our extensive breakfast and brunch including recipes for pancakes, waffles, french toast, brunch cocktails, omelets, muffins, breakfast bars, and more.
