Name: Bok Choy Gratin
Cook time: 40 min
Total time: 1 hr
Yield: Makes 6 side-dish servings
Ingredients: 1/4 cup plus 2 tablespoons fine dry bread crumbs; 2 1/2 lb bok choy (not baby), tough stem ends trimmed; 1 shallot, finely chopped; 5 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 1/4 cups whole milk; 1/8 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 oz Gruyère, coarsely grated (1/2 cup); 1/2 oz finely grated parmesan (1/4 cup)

The most commonly found Chinese vegetable is also one of the oldest — bok choy has been cultivated in China since the fifth century a.d. You can find many kinds of bok choy at Asian markets, all differing in shape and size; this recipe works well with any mature variety.

Active time: 40 min Start to finish: 1 hr

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.