I work in local television news. I’ve been in this industry for more than 10 years, and at my current job for almost 8 years. Since I work in news, I’ve got to keep up with the news.
You can ask me anything about state government, local laws, city decisionmakers, or current murders and I’ll easily be able to rattle off what I know.
If you ask me about what’s going on in the country and world, I’m a little more fuzzy. Don’t ask me about the war in Afghanistan, or what’s going on with the Attorney General, or who won the most recent primary. My main area of expertise is in hyper-local news; it’s what we put on TV every night—with a little world/U.S. news mixed in.
One way I’ve gotten better at keeping up with what’s going on in the world is by signing up for the New York Times briefing. It comes directly to my e-mail and is the first thing I read in the mornings. I know what’s expected that day, what’s making headlines across the world, and little hyper-local stories get mixed in from places like Arcadia, Wisconsin and Mogadishu, Somalia.
It’s helped me get a better grasp on current events and I highly recommend it. The NYT isn’t the only ones who do a daily briefing, either. I’ve seen smaller newspapers (like the Times Record News in Wichita Falls, TX) send them out, too. It’s a great little read that can kickstart your day and keep you informed. The best part is, for most of them you don’t need a subscription to the actual paper.
One thing I like the most about the NYT briefing is the daily recipe. The New York Times has long been a pillar in culinary writeups, and I’ve perused their recipes from time to time. The pictures are spectacular, the recipes brilliant, and the stories behind them are usually pretty cool, too.
This recipe popped up last week and I knew I had to make it. There was 3/4 of a head of cabbage in my crisper drawer I had been plundering from for days. It was in dire need of a full-meal glowup, if you know what I mean.
I adapted this recipe to better suit my tastes and went to town.
It turned out to be the perfect little bite, just like the NYT daily briefings I get.
Mustard Roasted Chicken and Cabbage
A simple sheetpan meal with roasted chicken thighs and crispy cabbage.
- 4 bone-in, skin-on chicken thighs
- 1 head of cabbage, cut into wedges
- 1 red onion, cut into thick slices
- 2 TBS. olive oil
- salt & pepper
- 1 tsp. garlic powder
- 1 tsp. dried rosemary
- 2 TBS. dijon mustard
- Fresh dill, for serving
- Preheat oven to 425 degrees. In a large bowl, toss cabbage wedges and onion slices with olive oil, salt and pepper. Lay out on a rimmed baking sheet in an even layer.
- Rub chicken thighs with mustard and place on top of cabbage/onion mixture, skin-side up. Sprinkle with salt, pepper, garlic powder, and rosemary.
- Roast for 35-40 minutes or until chicken skin is browned and crispy, chicken is cooked through, and cabbage is slightly charred. Sprinkle fresh dill over the top before serving.
Preheat oven to 425 degrees. In a large bowl, toss cabbage wedges and onion slices with olive oil, salt and pepper. Lay out on a rimmed baking sheet in an even layer. Rub chicken thighs with mustard and place on top of cabbage/onion mixture, skin-side up. Sprinkle with salt, pepper, and rosemary.
Roast for 35-40 minutes or until chicken skin is browned and crispy, chicken is cooked through, and cabbage is slightly charred. Sprinkle fresh dill over the top before serving.