To make pollo en pepitoria that was rich but balanced, we brightened the lush nut- and egg yolk–thickened sauce with canned tomatoes (more consistent year-round than fresh tomatoes) and a little lemon juice. Adding some of the braising liquid to the nut mixture when we blended it to make the sauce helped it puree thoroughly but still retain a pleasantly coarse consistency. Chicken thighs are fully cooked when they reach 175 degrees, but we purposely overcook them—and do it slowly—which allows collagen in the meat to break down into gelatin, making the meat more tender and juicy.

by Annie Petito

Patatas bravas are a quintessential tapas offering, the perfect bite to nibble between sips of sherry. These chunks of crispy fried potatoes are served with a smoky, spicy tomato sauce (bravas means “fierce”) and sometimes a thick, garlicky mayonnaise, or alioli, to balance the heat. In Spain, patatas bravas are served at virtually every tapas bar but rarely, if ever, made at home. We set out to change that.

To create a buttermilk pancake recipe with a tangy flavor and fluffy texture, we added sour cream for flavor and cut back on leaveners to keep the pancakes from rising too high and then collapsing. The result was a recipe for light, fluffy pancakes with the trademark buttermilk tang. Make enough for family breakfast, or scale the recipe up to serve a brunch crowd. Don't forget the maple syrup!

Nonstick skillets are perfect for smaller breakfasts, but if you need to feed a crowd (and feed them quickly), a griddle that can span two burners is the way to go. Setting goals of perfectly crisp bacon and golden-brown pancakes every time, we gathered eight models priced under $100 and headed to the stove. Our winner provides consistent, even heat across the entire griddle, with no hot spots, producing golden pancakes and crispy bacon. While supplies last. Offer ends at 11:59 p.m. PT on September 18, 2017.