Binny's Blog

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.

Tiki cocktails are one of Roger's passions. But some members of the Barrel to Bottle Crew don't want to go through the hassle of mixing a 15-ingredient cocktail. Maybe you're the same way? If you don't want to stock up on multiple fruit juices, syrups, liqueurs and types of rum, this is the perfect episode for you.

The Quarantini Chronicles heads to warmer climates on this week's Barrel to Bottle episode. Roger has put together some recipes that don't require 15 ingredients, for these quarantine times.

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.

What's a football game without chili??? The recipe below is a Binny's favorite, concocted and kitchen-tested by Binny's very own resident chef Scott Becker as well as Binny's-approved by the floor staff at our Highland Park Store.