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Brigit Binns

Brigit Binns
Did you know?

 

When Brigit and her husband, actor Casey Biggs, relocated to California's central coast wine country Casey promptly (and accidentally) became the viral Youtube sensation "Paso Wine Man," who advocates for the fast-growing wine region.

Brigit Binns
Brigit's Featured Recipe
Cinnamon Popovers

Click here for recipe

Brigit Binns is the author or coauthor of 26 cookbooks and editor of more than 40 (eleven of her books were for Williams-Sonoma). She has collaborated on books with some of the country’s most respected chefs, including New York's Michael Psilakis and Los Angeles’ Joachim Splichal. She adapted all the recipes for Chef Psilakis book, How to Roast a Lamb: New Greek Classic Cooking, nominated for a James Beard Award. Her collaboration with San Francisco butcher Ryan Farr (the "King of Meats"), Whole Beast Butchery was also nominated.

 

Her next book The NEW Wine Country: Recipes from California's Central Coast, will be released this spring. In the fully photographed book, she writes a love letter to the wine, food, and pioneer spirit of the fastest-growing wine region of her home state.

 

Her most recent book, Williams-Sonoma's The Cook & the Butcher, has gained widespread critical acclaim. Other recent books include the these four Williams-Sonoma titles:The NEW Slow Cooker, Pizza, Small Plates, Salad, and Bride & Groom Entertaining.  She also created 150 original recipes for the Tavern on the Green Cookbook.

 

Other books include: The Low-Carb Gourmet; The Palm Restaurant Cookbook; Cuisine Naturelle (coauthor) and Cowboy Cocktails (coauthor). Brigit’s memoir-cookbook The Relaxed Kitchen: How to Entertain with Casual Elegance and Never Lose Your Mind, Incinerate the Soufflé, or Murder the Guests chronicles her disastrous early dinner party mistakes—and how she learned from them.

 

She received a B.A. in Chinese studies fromLewis & ClarkCollegeand also studied atGeorgetownUniversityin D.C.,SoochowUniversityinTaipei, and the Monterey Institute of International Studies. During 10 years living in Europe, she graduated fromEngland’s Tante Marie cooking school, owned a catering business in southernSpain, and edited the English-language magazine ofSpain’s Mediterranean coast.

 

 

Brigit has traveled extensively in Italy, France, Spain Britian and the interior of the U.S.. She was the author of the now-retired blog called Roadfoodie (named one of the best food and wine websites by the Huffington Post), and now writes The Crispy Bit blog, which explores all the crispiest bits of life, edible -- or not. She has been published in Saveur, Food & Wine, and Variety, among others.

 

 

Brigit lives on the central coast of her beloved home state, California. www.brigitbinns.com

Latest Recipes

Aioli

(1 Votes)

Pancakes with Blueberries and Crème Fraîche

The blue and gold of these pancakes reminds me of spring on the central coast of California. When I was little, we spent all our vacation...

(1 Votes)

Cinnamon Popovers

There is virtually no difference between a popover and a Yorkshire pudding, the ubiquitous accompaniment to roast beef throughout the Bri...

(1 Votes)

Baked Polenta with Eggplant, Sun-dried Tomatoes, and Basil Sauce

For this dish, the polenta can be made up to 24 hours ahead of time, or the whole dish can be assembled and held for a few hours before c...

(1 Votes)

Homemade Chicken Stock

If you have the time, it is well worth making your own stock. Save backs, wings, and other raw or cooked chicken trimmings in the freezer...

(1 Votes)

Baby Greens with Blood Oranges and Sage-Prosciutto Polenta Croutons

When I arrived back in America after years of living in Spain, my choice of where to live was based on the availability of baby salad gre...

(1 Votes)

Grilled Polenta Crostini

This is a master recipe. Not only is it masterfully good but it can be used as the model for literally hundreds of crostini with differen...

(1 Votes)

Gorgonzola Puffs

These nuggets of flavor could be served on tiny doilies or in little paper muffin cups for passing at a cocktail party. Then they can jus...

(1 Votes)

Duck Breasts with Port Sauce and Wild Mushroom Polenta

When I discovered boneless duck breasts in England years ago, they became my favorite special occasion dish, and this way of cooking them...

(1 Votes)

Soft Polenta with Braised Italian Sausage, Oven-roasted Tomatoes, and Swiss Chard

I learned about these oven-roasted tomatoes while working on the Patina restaurant cookbook and they have been part of my repertoire ever...

(1 Votes)

Polenta Lasagna with Spinach, Zucchini, Herbs, and Fontina

This is a variation of pasticciata, a traditional northern Italian polenta dish that is often made with cheese only. The addition of vege...

(1 Votes)

Chicken Pot Pie with Cornmeal Crust

Sometimes you just need a chicken pot pie. I learned to love savory pies during my year in England. Cornish pasties, raised game pies wit...

(1 Votes)

Lemon and Oregano Polenta Muffins

Not your usual muffins by any means, these little gems go perfectly with grilled dishes such as a Greek-style chicken. Add a cucumber and...

(1 Votes)

Pan-Fried Tomatoes with a Cornmeal Crust

In the American South cornmeal is often used to coat oysters, catfish, and chicken before frying them, but this dish, with its crunchy ex...

(1 Votes)

Fennel Seed and Rosemary Breadsticks

When I tested these crunchy breadsticks, with their herb flavor and welcome salty bite, my friend Richard couldn’t get over the fact that...

(1 Votes)

Polenta Pound Cake

This golden cake is dense and slightly crunchy, not a lighter-than-air pound cake, though it certainly looks like one. Topped with a warm...

(1 Votes)
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