by Mike Filigenzi » Fri Sep 18, 2026 12:12 pm
I made a dish from a NY Times recipe last night. Like many of theirs, it was fairly quick, very easy, and really tasty. It involved tossing broccoli and the whole white parts of scallions and with a mix of gochujang, soy sauce, and veg oil. That was placed on a sheet pan and chicken thighs were coated with the remnants of the gochujang mix, put on the sheet pan, and it was all roasted. While that cooked, I tossed thinly sliced (mandolin thin) radishes with the thinly sliced green parts of the scallions with rice vinegar and sesame oil for a quick pickle. When finished, the chicken and vegetables were topped with the pickled scallions and radishes. It came out really well, with the chicken cooked perfectly and the broccoli having a little char on the ends of the florets. It was not as spicy as I thought it would be, but very savory. The broccoli was my idea; the recipe called for squash and turnips instead, but I don't like turnips and didn't feel like squash. Potatoes and carrots would be good in it.
"People who love to eat are always the best people"
- Julia Child
