S’mores Rice Krispies treats

Makes: 16 (2-inch) treats

6 tablespoons unsalted butter

1 (10-ounce) bag mini marshmallows (about 4 cups)

½ teaspoon vanilla extract

¼ teaspoon kosher salt

4 cups rice crisp cereal, such as Rice Krispies

2 cups coarsely crushed graham crackers

½ cup milk chocolate chips

1. Line an 8-by-8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over mediumlow heat. Reserve 1 cup from 1 (10-ounce) package of mini marshmallows. Stir the remaining marshmallows (about 3 cups), ½ teaspoon vanilla extract and ¼ teaspoon kosher salt into the butter until melted. Turn off the heat.

2. Add the reserved 1 cup mini marshmallows, 4 cups rice crisp cereal (such as Rice Krispies), 2 cups coarsely crushed graham crackers and ½ cup milk chocolate chips, and gently fold until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Yewande Komolafe uses gochujang, a Korean chile paste with a hint of sweetness, to anchor a soy-ginger sauce that caramelizes onto chicken, squash and turnips as they roast. In the oven, they develop salty, spicy and umami-rich layers of flavor with no more effort on your part. Fresh ginger, sliced scallions and quick-pickled radishes further elevate the dish. Makes: 4 to 6 servings

3 tablespoons gochujang

2 tablespoons soy sauce

1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)

3 tablespoons neutral oil, such as grapeseed or canola, plus more for drizzling

2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)

1 pound turnips, trimmed and cut into 2-inch pieces (about 3 ½ loose cups) 10 scallions, ends trimmed, green and white parts separated but not chopped

Kosher salt

2 ½ to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry 1 bunch radishes (about 10 ounces), trimmed

2 tablespoons rice vinegar

1 tablespoon sesame oil (optional)

Steamed rice (optional)

1. Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and

scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.

2. Roast until vegetables are tender, chicken is cooked through and the skin is crispy and browned in spots, about 40 minutes.

3. While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and the radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.

4. Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

CHRISTOPHER TESTANI/THE NEW YORK TIMES