Cashew Chicken


  • 2 Tbsp. oyster sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 2 tsp. light brown sugar
  • 3 Tbsp. extra-virgin olive oil, divided into 2 and 1
  • 1/3 cup raw cashews
  • 2 skinless, boneless chicken breasts
  • Kosher salt
  • 1 tsp. cornstarch
  • 12 oz. green beans, trimmed, halved crosswise
  • 1/2 red onion, sliced 1/2″ thick
  • 3 garlic cloves, sliced
  • 1 inch piece ginger, peeled, sliced very thinly
  1. Combine oyster sauce, vinegar, soy sauce, brown sugar, and 1 Tbsp. water in a small bowl; set aside.
  2. Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add cashews and tilt skillet toward you so that the oil pools around cashews. Toast cashews, tossing and spooning oil over constantly, until cashews are golden brown, about 3 minutes. Transfer cashews to a small plate and let cool, reserving oil in skillet.
  3. Cut chicken into 1/2″-thick slices. If any slices are longer than 2″, cut in half crosswise. Season chicken with salt and coat with cornstarch, tossing chicken to evenly distribute cornstarch. Increase heat to medium-high and cook chicken in a single layer in same skillet, undisturbed, until golden brown underneath, about 3 minutes. Turn and cook until other side is just opaque, about 1 minute. Transfer chicken to a plate (don’t need it to be totally cooked through; will finish cooking in the sauce).
  4. Cook beans and onion in same skillet, tossing often, until softened and brown in spots, about 4 minutes. Add remaining 1 Tbsp. oil, garlic and ginger. Cook, tossing often, until garlic and ginger are softened, about 1 minute longer. Add reserved sauce and return chicken to skillet. Cook, stirring often, until sauce is glazy and coats chicken and vegetables, and the chicken is cooked through, about 2 minutes.
  5. Transfer chicken and vegetables to a platter. Spoon sauce over. Top with toasted cashews.



Green Bean Casserole



  • 1 cup canned fried onions
  • 3 Tbsp unsalted butter
  • 10 oz cremini or white mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1/4 cup all-purpose flour
  • 1 1/4 cups low-sodium chicken broth
  • 1 1/4 cups heavy cream
  • 2 lb green beans


  • 2 slices white sandwich bread, torn into pieces
  • 2 Tbsp unsalted butter, melted
  • 2 cups canned fried onions


  1. Pulse canned fried onions in food processor until finely ground. Set aside.
  2. Melt butter in large skillet over medium heat. Add mushrooms, 3/4 tsp salt, and 1/2 tsp pepper and cook until mushrooms release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add flour and ground onions and cook until golden, about 1 minute. Stir in broth and cream and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, ntil sauce is very thick and creamy, about 10 minutes
  3. Combine sauce and green beans in slow cooker. Cover and cook on low until beans are tender, 5 to 6 hours.
  4. Meanwhile, pulse bread and butter in food processor until coarsely ground. Toast bread crumbs and onions in clean skillet over medium-high heat until golden brown, 3-5 minutes. Top green beans with bread crumb mixture.

Haricots Verts with Herb Butter

By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor


  • 2 ½ Tbsp. unsalted butter, softened
  • 3 Tbsp. finely chopped shallots
  • 3 tsp. finely chopped flat-leaf parsley
  • 2 tsp. finely chopped tarragon
  • 1 ½ tsp grated lemon zest
  • 1 Tbsp. fresh lemon juice
  • 2 lb. haricots verts or other green beans, trimmed
  • ½ cup toasted pine nuts or pumpkin seeds


  1. Stir together all ingredients except haricots verts and nuts with ¾ teaspoon salt and ¼ teaspoon pepper in a large bowl until combined well.
  2. Cook beans in a large pot of boiling salted water (1 Tbsp. salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter. Garnish with nuts.

Serves 8

Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.