Honey Panna Cotta
Honey Panna Cotta By Brud Holland One of my other favorite Italian foods is the completely diary-centric, sublimely textural dessert many people know: panna cotta.
Brud Holland
Butter Crust
Butter Crust By Brud Holland Having trained mostly under French chefs at the New England Culinary Institute, good cream, good milk and good butter were
Extra Creamy Ricotta
By Brud Holland Whole milk ricotta is one of my favorite “filling” cheeses and it’s also one of the easiest to make. This year, I
Crumb Top Muffins
By Brud Holland Mostly I’m torn between a muffin and a scone to enjoy with my coffee. But one thing is for sure: I prefer
Buttery Shortbread Cookies
Buttery Shortbread Cookies By Brud Holland The ultimate test of butter and flour quality is when you can feature them with as few other ingredients
Summer on Ice 2015
Summer on Ice Craft beverage and food festival at Standing Stone Vineyards By Brud Holland There’s a new festival on the Eastern shore of Seneca
FLX Peach Old Fashioned
FLX Peach Old Fashioned By Brud Holland Because peaches are, in fact, my all-time favorite fruit and Bourbon, my favorite spirit, The following cocktail is
Beef Tenderloin with Brandied Cherries and Peas
Beef Tenderloin with Brandied Cherries and Peas By Brud Holland Makes 6 Six 4-ounce beef tenderloin steaks 1/2 cup brandied cherry juice* Kosher salt, to
The Sparkling Hedonia Cocktail
The Sparkling Hedonia Cocktail By Brud Holland Think of this as the FLX version of a Mimosa: A delicious wine cocktail made with a blend
Strawberries and Oatmeal Cream
Strawberries and Oatmeal Cream Recipe and photo by Brud Holland I was looking for a Riesling that paired with the subtle flavor of oatmeal, honey
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