"It's sunshine on a plate," says pastry chef and cookbook author Gesine Bullock-Prado, of her Mango Key Lime Pie. Tina Rupp/Stewart, Tabori and Chang hide caption

itoggle caption Tina Rupp/Stewart, Tabori and Chang

Jack Bishop says it's the soy sauce in the Mushroom Bolognese that really makes it pop. Joe Keller/Courtesy of America's Test Kitchen hide caption

itoggle caption Joe Keller/Courtesy of America's Test Kitchen

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

itoggle caption Paul Brissman /Courtesy of Houghton Mifflin Harcourt

(Left) Sauerkraut and sausage (foreground) cook on the stove at the Hutte Restaurant. (Right) Diners Roxanne Singhisen and Nick Lockyer of Pittsburgh chat at the Hutte. Pat Jarrett for NPR hide caption

itoggle caption Pat Jarrett for NPR

The recipe for guacamole in musician Jack White's concert rider is more like a guacamole salad. But chef Martin Morales says it's pretty good. Ariel Zambelich/NPR hide caption

itoggle caption Ariel Zambelich/NPR

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

itoggle caption James Ransom/Courtesy of Clarkson Potter, a division of Random House LLC

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

itoggle caption Hulton Archive/Getty Images

Grilled lemon pound cake topped with slow-roasted nectarines, basil gelato and olive oil drizzle. Yum. Jason Fulford and Tamara Shopsin/Courtesy of W.W. Norton & Co. Inc. hide caption

itoggle caption Jason Fulford and Tamara Shopsin/Courtesy of W.W. Norton & Co. Inc.

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

itoggle caption Jesse Hendrix Inman/Courtesy of Estes PR

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

itoggle caption Courtesy of Susan Tannewitz-Karnes

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

itoggle caption Alan Richardson/Courtesy of Houghton Mifflin Harcourt

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

itoggle caption Courtesy of Jay Bentley