Sohail Zandi is the chef and co-owner of Brushland Eating House in Bovina, N.Y.
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.
Save time by doubling the pasta recipe and freezing half so you’ll always have homemade pasta on hand!
This feta vinaigrette garnishes an impressive steak, but it’s also phenomenal mixed into morning eggs or drizzled over grilled romaine lettuce.
The broccoli rabe and walnuts bring a tart, tannic brightness to this sourdough sandwich.
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.