Chef’s Dish: Sohail Zandi
Chef Sohail Zandi balances creativity and simplicity in Upstate New York at Brushland Eating House.
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!
