Chef Marcus Samuelsson first fell in love with a version of this burger at a tiny fish shack in Barbados. Paul Brissman/Courtesy of Houghton Mifflin Harcourt hide caption
Found Recipes In All Things Considered's series, Found Recipes, cooks, bakers and food writers share dishes that have surprised or delighted them.
Special Series
Found Recipes
In Found Recipes, cooks, bakers and food writers share dishes that have surprised or delighted them
Jennifer Steinhauer's version of the Sno Ball moves the marshmallow inside and skips the pink food coloring. James Ransom/Courtesy of Clarkson Potter, a division of Random House LLC hide caption
Hostess Isn't The Mostest: Make Your Own Sno Balls At Home
For One Mother And Son, 'Punish Stew' A Frequent Showdown
Chef James Rigato created his Cajun chicken pizza when he was just a teenager. Jacob Lewkow hide caption
This Cajun Chicken Pizza Will Remind You Of Your Salad Days
A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Hulton Archive/Getty Images hide caption
On His 80th Birthday, Shake It Like Elvis With A Milkshake
After a long night, don't head to the medicine cabinet — head directly to the stove and a simmering pot of posole. Jesse Hendrix Inman/Courtesy of Estes PR hide caption
Susan Tannewitz-Karnes grew up eating Mrs. Lawrence every Christmas. The tea cake was so beloved that Tannewitz-Karnes and her siblings would argue over who received more than their fair share. Courtesy of Susan Tannewitz-Karnes hide caption
Cookbook author Dorie Greenspan says she makes a "Franco-American" buche de Noel with American flavoring and French technique. Alan Richardson/Courtesy of Houghton Mifflin Harcourt hide caption
Chef Jay Bentley makes his pork schnitzel with panko instead of the more traditional bread crumbs. He gets his pork from growers who raise heritage-style pigs that are allowed to forage outside. Courtesy of Jay Bentley hide caption
Roasted pineapple Alan Richardson/Houghton Mifflin Harcourt hide caption
A Boozy Parisian Pineapple That Tastes Like The Holidays
Gesine Bullock-Prado's "Mittens The Cat Cake" takes a few days to make — but she says it's worth it. Courtesy of Gesine Bullock-Prado hide caption
True cheddar cheese can take months â even years â to age. So Claudia Lucero created a faux-cheddar that can be made in very little time. fotolia hide caption
Slovak language instructor Julia Vrablova sought out women who could teach her to make the dough for tahana strudla, which can be made with ground poppy seeds, apple or sour cherries. Courtesy of Sasa Woodruff hide caption
You don't have to travel to Paris to savor Steven Raichlen's French Bistro Brisket. John Kroll/Flickr hide caption
Bring Home A Taste Of Paris The Easy Way With French Bistro Brisket
The key to authentic hongshao rou, or red-braised pork, is to use two different types of soy sauce — light and dark. Courtesy of Oliver Wang hide caption
The Secret To This Melt-In-Your-Mouth Pork Is In The (Soy) Sauce
A few jars of strawberry jam bask in the light of what made them: the summer sun. Christian Grantham/Flickr hide caption
Simple Summer Jam Session Calls For Strawberries And Sunshine
Freshly picked weeds, hot from the fryer. Sarah Miles/Flickr hide caption
Don't diss the sauerkraut: It may be a hot dog staple, but it's more versatile than you think. Courtesy of Edward Lee hide caption
Freed From The Sidewalk Cart, This Sauerkraut Goes Global
When leaving the oven, these "money buns" look like they're made of gold. Alexandra Grablewski/Courtesy of Houghton Mifflin Harcourt hide caption
Bake Mom Some Skillingsboller: Simple Buns With A Tricky Name
