Don’t use low-fat milk; the simmering can cause it to break. Also, don’t rinse or soak the potatoes in water once they’re cut. Doing so will wash off the starch, which is crucial for their creamy texture.
Don’t use a whisk to combine the ingredients for the batter; a large silicone spatula is better. A whisk incorporates air, which leads to bubbles rising to the surface during baking and marring the smooth, shiny surface. Also, don’t forget to run a knife around the edges of the cake the moment it comes out of the oven; loosening the edges from the sides of the pan prevents the cake from cracking as it cools. Finally, don’t cover the cake before refrigerating, as a cover may trap condensation that can drip onto the cake.
Don't substitute baby back ribs for the St. Louis spareribs. Baby backs are smaller and leaner and will end up overdone. St. Louis–style ribs are spareribs that are trimmed of excess meat and cartilage, so the racks have a neat rectangular shape. And don't be tempted to open the oven during the cooking time; leaving the oven closed traps steam, keeping the ribs moist and tender.
Don’t cook the pork until well browned all around. It’s fine if the pieces are slightly underdone and retain a bit of pink when removed from the skillet. The strips are small enough to finish cooking with residual heat after they’re transferred to a plate.
This was very tasty. Leaving the tails on and halving the shrimp after par-cooking them was annoying and messy. If the whole point is to add shrimp flavor it might just be easier to simmer the clam juice and shrimps shells together in a small pot to extract the flavor. I'd also cut the shrimp before cooking them so I don't have to slice greasy, slippery shrimp. Next time I might also drizzle on some lemon juice along with the finishing olive oil.
Don’t be concerned that there’s so little liquid in the pot after adding the onions and beef. In the covered pot warmed by the oven heat, the vegetables and meat release moisture that becomes the braising liquid. For the second half of cooking, don’t forget to uncover the pot. This allows some of that liquid to evaporate for a richer, more concentrated flavor and consistency.
Don’t begin cooking the shrimp until the polenta is done. In the covered pan or pot, the polenta will remain hot for the short amount of time it takes to cook the shrimp and tomatoes. Don’t worry if the shrimp are only parcooked after their quick sear. They’ll finish cooking when they simmer with the tomatoes for a couple of minutes.
Don’t thaw all of the peas. The 1 cup of peas that’s blended with hot broth and parsley should be kept frozen so that the puree remains a brilliant green; the 1 cup stirred in at the end should be fully thawed and at room temperature so the peas don’t cool the rice.
Don’t use more than 2 quarts water to cook the pasta. It’s a small amount by intention, as the starchy liquid is used as an ingredient in the sauce. Also, don’t drain the pasta in a colander. Use tongs to lift the noodles out of the water and drop them, with ample water clinging to them, into the bowl lined with the butter slices. You may need some pasta cooking water to adjust the consistency of the sauce just before serving, so don’t prematurely discard it.