Our most popular recipes and stories in February

Let us catch you up! ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  No images? Click here   February's Top 10 February has come and gone. In case you were busy with work or play, celebrating your Valentine, trying your hand at our newest Sichuan classics, or shopping for and using lots of 'nduja, we've rounded up our most read recipes and stories of the month.  How to Build a Sheet-Pan Dinner At their best, sheet-pan dinners are easy, convenient, and delicious. They key is to be smart about them. Here's how. We Pit Cup Noodles Against Cup Noodle and the Difference Is Real Why are American Cup Noodles so bad when Japanese Cup Noodle is so good? Pressure Cooker Jewish-Style Braised Brisket With Onions and Carrots Braised brisket can take hours and hours to cook, but with this pressure cooker version, you can shave off a big chunk of the cooking time. Korean Sweet Soy-Glazed Potatoes (Gamja Bokkeum) A simple glazed potato banchan you won't be able to stop making, or eating.   The 3 Best Ways to Cook Steak: A Pros and Cons List There are many ways to cook a steak. Let's look at the pros and cons of three of the most common ones. Korean Marinated Spinach Banchan (Sigeumchi Namul) If you have any spinach skeptics in your life, this simple Korean side dish (banchan) will turn them into believers.   Pressure Cooker Ribollita (Tuscan Bean and Vegetable Stew) This Tuscan stew typically takes many hours to cook, but a pressure cooker reduces that cooking time significantly while producing perfect results. Coca-Cola Poached Chicken Is an Instant Chinese-American Classic Chicken poached and glazed in an aromatic soy- and cola-based sauce.   The Truth About Mustard Oil: Behind the "For External Use Only" Label Mustard oil is a fiery and delicious flavored oil that's used in many cuisines around the world, and it deserves a place in every well-stocked pantry. Hei Now, You’re a Wok Star: A Fiery Hack for Stir-Frying at Home An easy way to approximate wok hei, the inimitable flavor imparted to food with proper wok technique, is to use a blowtorch.   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

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