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Apple Poptarts with Caramel Ice Cream

Apple Poptarts with Caramel-Crème Fraîche Ice Cream and Aged Gouda


The aged gouda is the star here. The creamy, rich ice cream helps bring out its caramel flavors, while the tart apples draw out its nutty, sharp qualities.

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!

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.

Chef’s Dish: Maine Attraction


Portland, Maine-based Central Provisions frequently wows its patrons with unique – and delicious- offerings.

Cauliflower and Chickpeas with Ras El Hanout Dressing


This popular dish stays on the Central Provisions menu year-round. (At the restaurant, however, the cauliflower is fried, not roasted—if you own a deep fryer, you can try that method instead.) Make the dressing at least a day ahead to allow the intense flavors to meld.