Ingredients

• 1/4 cup granulated sugar
• 3/4 cup unsalted roasted cashews
• 5 tablespoons extra virgin olive oil, divided use, plus extra for drizzling
• 2 garlic cloves, peeled and minced
• 1 scallion, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 3/4 teaspoon cornstarch dissolved in 1 tablespoon of water
• 1 tablespoon plus 1/2 teaspoon fresh lemon juice
• Kosher salt
• 4 large, skinless, boneless chicken thighs, trimmed of fat and cut into 1-inch pieces
• Freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon celery seeds
• 1/4 cup thinly sliced tender celery ribs
• 1/4 cup celery leaves
• Steamed white rice, for serving (optional)

Directions

Step 1

Line a small baking sheet with parchment paper. In a small saucepan, combine the granulated sugar and 1/4 cup of water. Boil over moderately high heat, swirling the pan until a rich brown caramel forms, 4 minutes. Stir in the cashews until coated. Quickly spread the nuts on the baking sheet, keeping them separate. Let cool. Break off any large pieces of caramel and reserve for a snack.

Step 2

In a small saucepan, combine 2 tablespoons of the olive oil, the garlic, scallion, and ginger. Cover and cook over low heat for 1 minute. Remove from the heat and let stand, covered, for 10 minutes. Strain the oil through a coarse strainer into a medium skillet, pressing on the solids. Add the soy sauce, brown sugar and 1/4 cup of water and bring to a simmer over moderate heat. Whisk in the cornstarch mixture and simmer over low heat, whisking, until thickened, about 30 seconds. Remove from the heat, add 1 tablespoon of the lemon juice and lightly season the sauce with salt.

Step 3

In a medium saucepan, heat 3 tablespoons of olive oil. Season the chicken with salt and pepper and add to the saucepan. Cook over moderate heat, turning, until white throughout, about 5 minutes.

Step 4

In a small bowl, combine the onion and garlic powders, celery seeds, and 1/2 teaspoon of salt. In another small bowl, toss the sliced celery and leaves with the remaining 1/2 teaspoon of lemon juice and a small drizzle of olive oil, and season with salt and pepper.

Step 5

Transfer the chicken to shallow bowls, spooning the sauce over the chicken. Top with the candied cashews and season with the celery salt. Scatter the celery salad on top and serve with rice, if desired.

Ingredients

• 1 bunch broccoli rabe, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
• 1 pint grape tomatoes, halved (about 2 cups)
• 1 small red onion, peeled, quartered and cut into 2-inch wedges
• 1 lemon, one half cut into thin rounds and the remaining half left intact, for serving
• 3 tablespoons olive oil, plus more for serving
• 1 teaspoon ground cumin
• 1/2 teaspoon hot red pepper flakes
• Kosher salt and black pepper
• Two 6- to 8-ounce blocks feta, cut into 1-inch slices
• Cooked orzo or farro, for serving (optional)
• 1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Directions

Step 1

Heat the oven to 400°F, with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add the cumin and hot red pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Step 2

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is
charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Step 3

Serve over orzo or farro, if desired. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Ingredients

• 1/2 cup extra virgin olive oil
• 2 cloves garlic, peeled and finely chopped
• 1/2 cup loosely packed chopped parsley
• 1/2 to 1 teaspoon hot red pepper flakes
• 1 pound spaghetti
• Salt and freshly ground black pepper
• 1 cup freshly grated Parmigiano-Reggiano
• 1/2 cup lightly toasted sourdough bread crumbs or chopped toasted hazelnuts (optional)

Directions

Step 1

Gently warm the olive oil in a small saucepan over low heat. Stir in the garlic, parsley, and hot red pepper flakes. Remove from the heat and let the oil sit while you cook the spaghetti.

Step 2

Bring a large pot of salted water to a boil over medium-high heat. Add the spaghetti. Cook the pasta according to the package directions, then drain, reserving a cup of the cooking water. Return the pasta to the pot.

Step 3

Pour the infused oil over the spaghetti and add salt and pepper to taste. Toss to coat the strands with the oil and seasonings. Add a spoonful or two of the reserved pasta cooking water if the pasta seems dry. Tip into a large shallow bowl (preferably warmed with hot water). Top with the cheese and bread crumbs, if using.