Ingredients

• 1 cup shelled walnut halves or pieces
• 4 tablespoons extra virgin olive oil, divided, plus more for drizzling
• 1 tablespoon creamy Dijon mustard
• 1 tablespoon fresh, chopped flat-leaf parsley 
• 1 clove garlic, minced
• 1-1/2 pounds thick white fish fillet, like cod, halibut, or bass, wild caught if available
• Optional garnishes: lemon slices, fresh dill

Directions

Step 1

Preheat your oven to 375°F. Put the walnuts in a food processor or coffee bean grinder and pulse until they take on the texture of meal—go slowly because you don’t want the contents to turn to nut butter. Add 2 tablespoons of olive oil, the mustard, parsley, and minced garlic, and pulse just until blended.

Step 2

Heat a 10″ cast iron skillet until hot. While you’re waiting for it to heat up, pat both sides of the fish dry with paper towels and then press the walnut mixture evenly across the top surfaces. 

Step 3

When the skillet is hot, add 2 tablespoons of olive oil. As soon as it shimmers, use a long spatula to transfer the fish to the skillet. Cook for about 5 minutes, until the bottom browns.

Step 4

Transfer the skillet to the top third of your oven and cook for 8-12 minutes, until the fish feels firm (you can test on the side); this will depend on the thickness of your fish. 

Step 5

Turn your oven to broil to quickly toast the crust. Don’t walk away—this should only take 2 or 3 minutes. 

Step 6

Turn off the oven and, using high-heat-resistant oven mitts, carefully transfer the skillet to a heat-resistant pad on your counter. Drizzle the fish with more olive oil and garnish as desired.

Ingredients

• 2 cups raw or low-sodium roasted cashews
• 1 cup cilantro with stems, loosely packed
• 1/3 cup extra virgin olive oil
• 1/3 cup water
• 8 garlic cloves, peeled
• 3 tablespoons sweet soy (kecap manis)
• 1 fresh jalapeño pepper, stemmed (remove the seeds for a milder taste)
• Zest of a large lime 
• 2 tablespoons fresh lime juice 
• 4 pounds boneless, skinless chicken thighs 

Directions

Step 1

If using raw cashews, toast them in the oven at 350°F for 10 minutes to bring out their flavor. Place all the ingredients except the chicken in your food processor and pulse until you get a thick and chunky sauce. Transfer all but ¾ cup to a serving bowl and reserve. Place the chicken in a large bowl and add the ¾ cup of the sauce. Use your hands to coat the chicken thoroughly. 

Step 2

Preheat your oven to 385°F. Transfer the chicken to two rimmed sheet pans that have been lined with parchment paper. Bake for 35 minutes, rotating the pans halfway through. Turn on the broiler and place each pan under it, one at a time, for 3 minutes for a nice crisp.

Step 3

To serve, top each thigh with a dollop of the reserved cashew-cilantro sauce and pass the rest on the side.

Ingredients

• 2 pounds skinless, boneless chicken breasts
• 3/4 cup white whole wheat flour, more if needed 
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• Extra virgin olive oil, as needed
• 6 garlic cloves, peeled and sliced
• 1 cup white wine
• 1 cup chicken broth, homemade or low sodium store-bought
• 1 lemon, halved
• 1/4 cup capers, plus 1 tablespoon of their brine
• 2 tablespoons butter, cut into 8 pieces
• 1/4 cup chopped flat-leaf parsley

Directions

Step 1

Slice each chicken breast horizontally into 2 or 3 thin cutlets. In a deep pie plate, mix the flour, salt, and pepper. Heat a very large skillet and, when hot, add 2 tablespoons of olive oil. Dredge the cutlets in the flour mixture one at a time, shake off any excess, and place them in the pan. Continue until your skillet is full. Don’t crowd the cutlets: work in batches if needed, adding 2 more tablespoons of oil to the skillet before adding the next batch. When the cutlets have browned on the bottom (after about 5 minutes), flip and continue cooking for another 3 minutes (the thinner the cutlet, the less time each will take). Transfer the cutlets to a large clean plate near your stovetop.

Step 2

Add another tablespoon of olive oil to the skillet and sauté the garlic until fragrant and lightly browned. Add the wine and broth, and whisk the liquids to get up the fond on the bottom of the pan. Bring to a simmer and add back the cutlets (submerge them as much as possible) along with the capers and brine. Continue cooking until the liquid reduces by half and the chicken is cooked through. Squeeze in the juice of one lemon half and stir in the butter. Cook for 2 more minutes and sprinkle with the parsley. Cut the remaining lemon half into thin slices and serve along with 2 or 4 cutlets per person.