Name: Stir-Fried Chinese Broccoli
Yield: Makes 8 servings (as part of larger meal)
Ingredients: 3 tablespoons vegetable oil; 4 garlic cloves, smashed; 2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces; 1/2 cup Thai chicken stock or canned chicken broth; 2 tablespoons Thai yellow bean sauce; 2 tablespoons oyster sauce; 2 teaspoons sugar; a large (6-qt) wok

Image may contain Vegetable Plant Food and Spinach

Stir-Fried Chinese BroccoliGEORGE WHITESIDE

Pad Pak Khana

This vegetable is more about leaves and stalks than its namesake cousin. It also has a sweeter flavor and juicier stems. All those green buds eventually blossom into white flowers, so when you're at the market, be sure to look for those with only a few open flowers — and the thinner the stalk, the better.

Active time: 15 min Start to finish: 15 min

Cooks' note:

Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

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

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

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

Okonomiyaki Tater Tots

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

Our Favorite French Onion Soup

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

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

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