Home Grown Chef: Cheese
How 1859’s Home Grown Chef developed ‘Thor’s Special Smoked’ chèvre.
Recipes
Home Grown Chef: Baguette
‘Wheat is the staff of life!’
Fresh Berry Scones, Hazelnut Bars and Grahams
From the baking experts.
Home Grown Chef: Braised Buffalo
Tim Eckard from The Heathman Restaurant & Bar in Portland shares his favorite way to cook bison.
Bison Osso Bucco
Chef Tony Meyers of Serratto Restaurant & Bar in Portland shares his recipe for osso bucco made with bison.
Home Grown Chef: Buffaloaf (or American Bison Paté)
Home Grown Chef Thor Erickson shares his recipe for buffaloaf.
Home Grown Chef: Buffalo
A century and a half after they were hunted to near extinction, the American buffalo has made a comeback.
How To Make Mulled Wine
You don’t have to spend the holidays in Germany to experience the tradition of drinking glühwein, or mulled wine.
Home Grown Chef: Pears
One of my favorite things to eat is a ripe Bartlett pear—so ripe that I can barely hold it. So ripe that when I bite into it, I barely feel the skin yield to my teeth and the juice runs down my chin. So ripe that the flavor resembles a sweet perfume.