Name: Shrimp Curry with Yu Choy and Kabocha Squash
Yield: Makes 4 servings
Ingredients: 1 pound yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips; 4 cups 3/4-inch cubes peeled seeded kabocha squash (from about one 2 3/4-pound squash); 2 13- to 14-ounce cans unsweetened coconut milk, divided; 2/3 cup (packed) Thai basil leaves, divided; 6 large fresh cilantro sprigs; 3 double-leaf kaffir lime leaves,* chopped; 1 tablespoon vegetable oil; 1 large shallot, finely chopped; 2 teaspoons Thai green curry paste*; 1 1/2 tablespoons minced lemongrass*; 2 1/2 tablespoons fish sauce*; 1 tablespoon golden brown sugar; 3/4 pound uncooked medium-size shrimp, peeled, deveined

Image may contain Bowl Food Dish Meal Soup Bowl Soup and Seafood

Shrimp Curry with Yu Choy and Kabocha SquashTina Rupp

The mildly bitter flavor of yu choy plays nicely against the sweet curry sauce and kabocha squash. Chinese broccoli or broccoli rabe (rapini) can be used instead. Serve with white rice.

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.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

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

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

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

Our Favorite French Onion Soup

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