Cochinita pibil is the pride of the Yucatan peninsula¡ªa dish of smoky, slow-roasted pork marinated in a special blend of ingredients including cinnamon, allspice, and achiote (annatto) seed. Cochinita means ¡°baby pig,¡± and the real-deal recipes use a whole suckling pig. Traditionally the whole thing is wrapped in banana leaves and then buried in a pib¡ªa pit with a fire at the bottom. Here I use Boston butt and employ a two-stage ¡°grill-and-swim¡± cooking process to make things a little more convenient and a lot juicier. Pregrilling the meat adds great flavor, while low and slow cooking in a water bath produces especially succulent meat¡ªno pib required. Plus, you won¡¯t have to fire up your grill on taco night, so you can focus on making Homemade Corn Tortillas or that sweet playlist you¡¯ve been meaning to put together.

Eggs are the poster child for sous vide cooking: The technique produces eggs with unique texture, and the method is hands-off and easily scalable.