Recipes
Deep Dish Rustic Buffalo Pizza
This is an adaptation of a recipe from a gourmet magazine from years ago.
Cabbage Rolls in Tomato Sauce
I remember my grandma Mosey making these like it was yesterday. Enjoy!
Buffalo Wellington
The traditional Wellington is typically made using the Tenderloin cut and pâté de foie gras. Personally, I find this dish plenty rich without the foie gras and prepare using a savory vegetable pate instead.
Gangnam-Style Buffalo Flank Steak
The Korean word gangnam, stands for the south side of Seoul, where there are many fancy restaurants and shops. My recipe is a rendition of Bulgogi (Korean BBQ), which can be served a variety of ways. Here are two of my favorite renditions.
Buffalo Lasagna
This is my quick version of Lasagna - it's a bit lighter than my traditional recipe and a good go-to dish to prepare in advance for a quick heat & eat meal at the end of a busy day.
Buffalo Salami Antipasto Pasta Salad
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.
Jill's Favorite Buffalo Burgers
This recipe adds a little extra savoriness to the the 100% grass-fed goodness
Buffalo Italian Sausage Piadina
Piadina is an Italian flatbread that is delicious by itself or used in place of bread to make a sandwich or pizza. The dough is wonderful to work with and the aroma when it cooks will bring volunteer taste testers to your door.