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Weihnachtsgans in Germany is a very special German meal. Christmas goose is a specialty that is not difficult to make

Everyone thinks Turkey is the traditional roast for Christmas but goose was the preferred bird long before a roast turkey came on the scene.

This grilled goose dish is sweet yet pungent. It's sure to please even the most finicky eaters.

Here's an easy method of cooking goose that creates a flavorful result. Calvados is a wonderful apple brandy from France. If you can't find calvados, there are several varieties of apple brandy made in the U.S. that are very nice.

Fresh oranges, orange liqueur, orange marmalade, and thyme transform goose into a delectable work of art.

Fresh pasta with Scorpion Fish Sauce, or Paste alla Chitarra con lo Scorfano: Paste alla chitarra are made using a contraption whose thinly spaced wires bring a guitar to mind; you press the sheet of pasta dough through them and thus obtain pasta that's about the same size as thick spaghetti but square in cross section. You can, if need be, use tagliatelle instead here, or even spaghetti.

This is a quick and easy way to prepare a goose on the grill without a rotisserie or too much work. By splitting the goose in half you can expose all the meat to the flame and get it cooked quickly, which will keep it from drying out.

By modern Italian standards this Goose with Apples and Raisins is rather exotic. However, if you go back a few hundred years, combination of fruit and spices was quite common. This will take an hour of preparation and another two to cook.

Goose with Savoy Cabbage, or Oca con le Verze: And what does winter cold bring to mind? Cabbages, the classic winter vegetables. Here they go wonderfully with goose, in a Piemontese recipe that will serve six:

Goose is stuffed with an apple and currant herb stuffing and then slow-roasted to perfection. Plan ahead for long roasting time.