About Brigit Binns

Brigit Binns is the author of more than two dozen cookbooks, including her most recent title, The Cook & the Butcher. She’s a graduate of the UK’s Tante Marie cooking school and ran a catering company in Spain before moving to the states to collaborate with some of the country’s most respected chefs, including Michael Psilakis, translating complex restaurant dishes into home cook-friendly recipes. Binns now lives in central California’s wine country with her husband and dog. @brigitbinns

A cast-iron skillet with four cooked chicken apple sausages inside.

Chicken Apple Sausage

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Seriously, it’s so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.

Three blueberry buttermilk pancakes and two slices of bacon, all drizzled with maple syrup, on a decorative plate with a fork resting beside the food.

Blueberry Buttermilk Pancakes

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“Like the best diner pancakes of your life.” “This is going to replace my standard pancake recipe.” That’s what folks are saying about these ‘cakes.

A light blue plate with a serving of rigatoni pasta covered with beef ragu, garnished with green herbs.

Pasta with Beef Ragu

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If you love pasta, then nothing beats a rich and flavorful beef ragu that tastes like it took all day to make. Even better? When it comes together in 2 hours.

Three slice of medium rare standing rib roast au jus on a cutting board.

Standing Rib Roast with Jus

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A sublime yet simple approach to cooking this most impressive roast. Certain to win friends and influence people—not to mention make phenomenal sandwiches the day after.

A wooden spoon spreading simple pizza sauce on a round of pizza dough.

Simple Pizza Sauce

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Yes, homemade pizza sauce can be so silken, so simple, so toss-out-every-other-jarred-sauce satiating.

Three square slices of meatball pizza on strips of parchment paper, with fresh Parmesan sprinkled overtop.

Meatball Pizza

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The traditional Italian approach to pizza is one of restraint. We, uh, sort of took a few liberties with that. Okay. A lot of liberties. We don’t hear anyone complaining.

A ball of semolina pizza dough on a floured surface.

Semolina Pizza Dough

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A little semolina goes a looooong way in lending this dough an easy-to-knead workability and a surprisingly tooth-sinking texture. That’s right. Tooth-sinking.