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: 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.
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.
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.