How to make XO sauce—and 5 ways to use it

XO, The SE Team No images? Click here How to Make XO Sauce XO sauce is a luxurious condiment. Named after XO cognac, even though there is no French booze in it, and created in Hong Kong, it’s become increasingly popular in American restaurant kitchens over the past decade. And for good reason: It's filled with umami-rich ingredients, like dried shrimp, dried scallops, and aged ham, which get cooked down into a jammy sauce that can give almost any savory dish a huge flavor boost. Learn all about XO –> Here's how to use it XOtes (Grilled Mexican Street Corn With XO Sauce) This recipe riffs on rich and creamy grilled Mexican street corn with the addition of savory, meaty XO. Pasta With Burst Cherry Tomatoes and XO Sauce Further proof that all you need to elevate a quick weeknight dinner is the right condiment. Charcoal Chimney–Grilled Broccolini With XO Sauce Make a better version of grilled broccolini by using the intense heat of a charcoal chimney starter. Stir-Fried Clams With XO Sauce Briny, juicy clams up the ante on XO's seafood punch for a ridiculously easy dish that comes together in minutes. XO Mazemen (Broth-Less Ramen With XO Sauce) Mazemen, or "mixed noodles," is a soup-less variation on ramen, and this version incorporates powerfully savory XO sauce to make a flavorful ramen that takes all of five minutes to prepare. Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Pressure cooker ribollita

Your Recipe of the Day No images? Click here Pressure Cooker Ribollita The history of ribollita is one of tradition—after making a big pot of vegetable soup, Italians would stretch any leftovers into a stew by reheating it the following day and adding beans and stale bread to the mix, thereby creating a new meal for a new day. That's why it's called ribollita, which means "re-boiled," a name that describes the two-stage cooking process. But while ribollita may have been born out of frugal necessity, there's no reason we need to follow that same path today. Using a pressure cooker, we can make the soup all at once in a fraction of the original's stovetop cooking time. It's such a huge time-saver, and leads to such great results, that we're not sure we'll ever want to make ribollita without a pressure cooker again. Get the recipe → The kitchen essential Pressure Cooker Using a pressure cooker allows us to cook dried beans from start to finish in just one hour. Learn More   More soups for cozy nights Khao Piak Sen (Lao Chicken-Noodle Soup) From-Scratch Shio Ramen   Stracciatella alla Romana (Italian Egg Drop Soup) Real Bouillabaisse (Bouillabaisse Marseillaise)   Pacific Razor Clam Chowder Quick and Easy Stovetop Butternut Squash Soup   Broccoli Cheese Soup No-Cook Blender Tomato Soup   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Marinated spinach banchan with garlic-sesame dressing

Your Recipe of the Day No images? Click here Korean Marinated Spinach Banchan (Sigeumchi Namul)​ Sigeumchi namul is a classic Korean banchan of blanched spinach marinated in a garlic- and sesame-scented dressing. Served at cool room temperature, this side dish is light and refreshing, perfect alongside spicy Korean barbecue, hot and cheesy fire chicken, warming knife-cut noodle soup, a hearty bossam spread, or as part of any simple weeknight dinner. Get the recipe → The kitchen essential Doenjang Like other fermented soybean pastes, doenjang is savory and full of umami. It tends to be darker and funkier than miso, but it doesn’t have quite the pungency of black bean paste. Shop Now   More ways to get your greens Creamy White Beans With 'Nduja, Kale, and Gremolata Breadcrumbs Creamy Vegan Saag Paneer   Braised Collard Greens With Ham Hocks The Food Lab's Creamed Spinach   Spanakopita (Greek Savory Greens Pie) Kale Salad With Oven-Dried Grapes, Toasted Walnuts, and Blue Cheese   Flipped Frittata With Asparagus, Spinach, Ham, and Cheese Charred Kale Pizza With Garlic   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

5-star stuffed shells with crabmeat and shrimp

For dinner tonight. No images? Click here   Seafood-Stuffed Shells ⭐⭐⭐⭐⭐ "I would make this over and over again." – Verified Serious Eater These rich stuffed shells are packed with a mixture of crabmeat, shrimp, and scallops, then baked with a creamy sauce and golden, buttery bread crumbs. It's like a crab cake stuffed into pasta. Get the recipe →  The kitchen essential Baking Dish A 9- by 13-inch baking dish is just what you need to hold all those creamy, cheesy shells. Shop Now More pasta with seafood Pasta Con le Sarde (Sicilian Pasta With Sardines) Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs Pasta With Swordfish, Tomato, and Eggplant (Rigatoni Con Pesce Spada) Spaghetti alle Vongole in Bianco Creamy Sea Urchin (Uni) Pasta One-Skillet Orecchiette With Shrimp, Spinach, and Mushrooms Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe