Articles written by
Sohail Zandi is the chef and co-owner of Brushland Eating House in Bovina, N.Y.
Seasoned Ricotta with Pomegranate Seeds, Persimmon, and Balsamic
Garnished with pomegranate seeds and persimmon, this cheesy seasonal dish can be served for breakfast or dessert. You’ll have leftover seasoned ricotta; it will keep, refrigerated, for up to a week.
Hand-Rolled Ricotta Pasta with Brushland’s Grandma Sauce
Save time by doubling the pasta recipe and freezing half so you’ll always have homemade pasta on hand!
Marinated Hanger Steak with Feta Vinaigrette
This feta vinaigrette garnishes an impressive steak, but it’s also phenomenal mixed into morning eggs or drizzled over grilled romaine lettuce.
Cauliflower Sandwich with Broccoli Rabe–Pecorino Pesto
The broccoli rabe and walnuts bring a tart, tannic brightness to this sourdough sandwich.
Chopped Kale Salad with Aged Gouda and Anchovy Dressing
Technically an aioli, this creamy dressing stands up well to hearty kale. For the anchovy haters out there, don’t worry. You can substitute 1 teaspoon salt.
