Binny's Blog

It’s Thanksgiving weekend and you have a ton of leftovers and maybe you’re less inclined than in other years to go out for brunch. Stay in, use those leftovers to create something completely different and soul satisfying.

Hash is a fantastic way to repurpose leftover meat whether it’s corned beef, roast beef or turkey. This version has the flare of New Mexico making for a spicy Thanksgiving weekend brunch or even dinner.

This is not a refined expression of Provençal Cuisine for a civilized luncheon. If you want that, whip up a Salad Niçoise or a lovely bouillabaisse. Wouldn’t that be Nice. This is, however, one of the Demo Kitchen’s all-time favorite sandwiches and the very essence of an outdoor Provençal market.

Normally we would poach the chicken for this recipe with a bunch of fresh veggies and herbs, but we thought we would make this simply delicious chicken salad even easier by using store bought stock. The result is an incredibly fresh and healthy dish that will serve 4 for lunch.

This dish is full of the wonderful fall flavors, fit for company but easy enough for your average weekend night. Whipped sweet potatoes or wild rice with dried cranberries and pecans would make for perfect seasonal sides.

This is an impressive feast fit for King Ludwig, but all the techniques are simple enough. Diners will marvel at the sausage stuffed pork roast while they work out just how you managed to get that sausage in there.

With its caramel-colored, crispy exterior and tender pink core, a perfectly seared duck breast is a culinary wonder - and easy to prepare. The following preparation with roasted corn salad is a keeper.

Savory, spicy, and luxuriantly rich, a rack of lamb rubbed with ground coffee and spices offers a firework of flavors that will satisfy and delight anyone! And it’s easy to prepare, dressing up any occasion you decide to serve it.

This is a great starter for an Italian feast! This can be served as a build your own crostini buffet with each component in its own serving dish. Just add a fresh tomato and basil topping and you have several combinations to play with.

Think of Cicchetti as Venice's version of tapas. This flavorful and easy to make shrimp dish is delicious served at room temperature with some crusty bread to sop up all of that wonderful marinade.