Binny's Blog

Try this recipe for beer battered fish and chips made with fresh cod and Irish Red ale for malty, crunchy and flaky results.

The Black Velvet is sophisticated St. Patrick’s Day cocktail recipe. This simple, luxurious blend of Guinness and Champagne is the perfect way to cap off your extended Celtic carousing.

St. Patrick’s Day is a green beer and whiskey holiday, there’s no way around it, but that doesn’t mean if you exclusively drink wine that you can’t take part in the festivities. Here we’ve laid out a friendly guide to swap whiskey for wine.

Meat pies have been beloved across Ireland and the U.K. for centuries. Usually that means a hearty crust made with beef suet or lard but when it comes to Shepherd’s Pie, rich, creamy and tantalizingly browned mashed potatoes stand in for pastry. Underneath that buttery layer of mash is a savory mixture of ground meat and vegetables, bound together with a thick gravy, making for a hearty and filling dish for a late winter’s day. St. Patrick's Day, to be precise.

If you loved vanilla cola as a kid, try a Shanky's Fever Dream cocktail. It’s the perfect St. Patrick's Day cocktail for those who love spiced rum or whiskey and cola.

It’s March, which means it’s once again time to talk about all things Irish, the new and the old. Last year we talked about some Irish whiskies and Irish creams and there have been even more innovations in the category. Will Roger be able to find something to replace his beloved Declan’s Irish Cream?

A delicious green cocktail for St. Patrick's Day that's sweet and tart. It's a refreshing alternative to green beer or green mint drinks. Sláinte!

A medley of sweet, tangy, earthy, and herbal. A bright and vibrant mélange of freshly picked vegetables that also foreshadows some of the comforting richness to come. In a word, succotash. We top this with grilled filets of mahi-mahi, aka dolphin or dorado. It is a firm but flakey fleshed fish that puts an exclamation point on the summery feel of this dish.

Here is a really simple dish to add to your midsummer grilling repertoire that takes no time and packs in loads of seasonal flavor. Firm, meaty swordfish is grilled over charcoal and smokey rosemary sprigs then dressed up with an explosively flavorful relish of garden-fresh tomatoes and olives.

Yes, we did it! We married two great Midwestern burger traditions, added a little French savoir faire and came up with this buttery, beefy and cheesy thruple served up on a pillowy bun.