Instead of two bricks and a rimmed baking sheet, you may use a heavy cast-iron skillet loaded with several cans or a large stockpot partially filled with water. Be careful when removing the pan from the oven, as the handle will be hot.

We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate, do not add the salt in step 1. The balanced flavor of Valentina, Cholula, or Tapatío hot sauce works best here. If using a spicier, vinegary hot sauce such as Tabasco, start with half the amount called for and adjust to your taste after mixing. Saltines are a traditional accompaniment, but tortilla chips or thick-cut potato chips are also good. Serve this dish as an appetizer or light meal.

Pork butt roast is often labeled Boston butt in the supermarket. If your jalapeño is shorter than 3 inches long, you may wish to use two. If fresh tomatillos are unavailable, substitute three (11-ounce) cans of tomatillos, drained, rinsed, and patted dry; broil as directed. Serve with white rice and/or warm corn tortillas.

Don’t forget soak the beans overnight. Soaked beans cook more evenly and quickly than unsoaked ones. A couple tablespoons of salt in the soaking water produces a creamier, more velvety texture in the cooked beans.

Don’t use frozen corn kernels—it results in a dense, gummy texture. Made with fresh corn, the cake’s crumb is much lighter and softer. After adding the flour mixture to the corn puree, don’t whisk vigorously. Gentle mixing, just until no pockets of flour remain, will minimize gluten development so the cake bakes up tender.

Cook bacon in Dutch oven over medium heat until crispy, 9 to 11 minutes, stirring occasionally. Add onions, 1 1/2 teaspoons salt, and pepper flakes and cook until onions begin to soften, about 5 minutes.

2. Stir in water and tomato paste, scraping up any browned bits. Add potatoes and bay leaf. Increase heat to medium-high and bring to boil. Reduce heat to medium and cook at vigorous simmer for 10 minutes.

3. Reduce heat to medium-low and stir in Tabasco. Nestle fish into stew but do not stir. Crack eggs into stew, spacing them evenly. Cover and cook until eggs are just set, 17 to 22 minutes. Season with salt to taste. Serve, passing extra Tabasco separately.

We prefer a natural (unbrined) turkey breast here, but both self-basting and kosher work well. Plan ahead: The salted meat needs to be refrigerated for at least 8 hours. Skip the salting step if you buy a kosher or self-basting breast. Some stores sell only boneless turkey breasts with the skin still attached; the skin can be removed easily with a paring knife. If you don’t have ¹⁄₂ cup of juices from the rested turkey, supplement with chicken broth.

Note: If you don’t have a rotisserie, you can cut the pineapple crosswise into ½ (one half) inch slices, dredge each cinnamon sugar, and brown them on the well-oiled grate of a screaming hot grill.