Binny's Blog

This recipe is so simple and delicious, a no huddle kitchen offense can be employed. No need to even call an audible with this tasty play in your back pocket. A play guaranteed to be among the tastiest bites on your gameday buffet, and the easiest for you to make.

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.

This is another great summer recipe for using up all those homegrown veggies. Particularly herbs, chilis and cucumbers. Combine those with the sublime summer pleasure of a meaty grilled steak and you have the crème de la crème of beef salads with everything but Yul Brynner.

Binny’s Wine Educator, Alicia B., recently chatted with Meaghan Frank, Vice President of revered producer Dr. Konstantin Frank. She was kind enough to share the recipe for Spiralized Zucchini & Summer Squash Casserole, which pairs great with Dr. Konstantin Frank Dry Riesling.

We have been playing around with all kinds of tomato recipes, including the cheese and mayo laden southern classic, tomato pie. It’s great but today we decided to throw together a goat cheese and tomato tart with ingredients we had on hand and must say we are pretty pleased with what we pulled out of the oven. It’s almost like we know what we’re doing.

A modern riff on the classic Tuscan bread salad, panzanella, is designed specifically to delight all you home gardeners and mavens of farmers markets. A bright, light, fresh but umami laden salad course is built for outdoor dining or summer parties.

Caponata is a signature dish of Sicily. It’s a slightly sweet and sour mixture of vegetables akin to France’s Ratatouille or Spain’s Pisto Manchego. It can be eaten on bruschetta, as an appetizer or as a side for fish or chicken.

The Demo Kitchen digs corn. In fact, we obsess about it at this time of year. Our Corn Pudding recipe highlights fresh corn in a sweet southern side dish, perfectly suited to accompany anything you may be pulling off the grill.

The Demo Kitchen has eaten fried green tomatoes across the southern United States, and we love them. We teamed these improved FGTs with a creamy remoulade and a fresh corn relish that takes advantage of the summer’s bounty. By dressing the relish with balsamic vinegar and adding a little Parmigiano-Reggiano to the breading we created a kind of Charleston by way of Emilia-Romagna 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.