Super Pollo is a hybrid Mexican-American barbecue chicken restaurant in Nashville that combines Tennessee hickory smoke with chili-rubbed chicken, corn tortillas, and fresh salsas. Unlike the more traditional barbecue shack approach where chicken doused in sweet sauce plays second fiddle to pulled pork, ribs, and brisket, here the cumin-and-chili-rubbed chicken is the star. Handmade corn tortillas replace the usual corn cakes, and rich soupy pintos replace the standard sweet barbecue baked beans. We smoky-brine our Super Pollo first and spice it up with Cheater Chili Dry Rub. Serve with tortillas, pintos, rice, and plenty of salsa and pickled jalapeños.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.