Recipes to Salute Elvis

Grace Parisi uses one of the world's great flavor combinations for her unusual marble cake topped with bananas, which caramelize on the bottom of the pan (ideally a glass one).

A classic breakfast dish, this recipe relies on grilled glazed salmon for its kick.

In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.

Use a fairly bitter dark chocolate to balance out the sweet, creamy peanut butter ganache filling and the tangy raspberry jam.

"It smelled like autumn in a bowl," said chef Gavin Kaysen, describing Tim Hollingsworth's fragrant, fabulous soup.

Michael's Genuine Food & Drink's pastry chef, Hedy Goldsmith, created this stupendous dessert, in which fudgy peanut butter brownies get topped with bananas caramelized in dulce de leche and served with scoops of vanilla ice cream, whipped cream and her house-made peanut brittle.

The burger at Tyler Florence's Wayfare Tavern in San Francisco is called Le Grand with good reason: It's a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske's bacon and Cowgirl Creamery's triple-cream Mt. Tam cheese. The recipe is also delicious with a mix of chuck and sirloin.

Nothing says fluffy, decadent bread pudding more than brioche.

More decadent than molten chocolate cake: one filled with warm peanut butter, reveals F&W's Grace Parisi.

Slices of smoky bacon slathered in a spicy honey mixture are great at breakfast and addictive enough for a midnight snack.

The bacon bits pair nicely with the sweet flavor of the roasted apple butter.

This decadent version of French toast, from Jamie West at The Mayflower Inn in Washington, Connecticut, is made with two slices of buttery brioche that are filled with creamy peanut butter, coated in crunchy cornflakes, toasted until crisp and topped with maple syrup and fresh berries. F&W's Grace Parisi adapted the recipe to make it easier and cheaper.

Peanut butter binds these supernutty flourless cookies from Southern cook Elizabeth Woodson, a former art director at F&W.

"In the summer, we get great corn from Chino Farms [in Rancho Santa Fe, California]; it's really delicious," says Wolfgang Puck. He uses both creamy grated corn and sautéed kernels to make this satisfying soup, which he serves with a chile-spiked cream. "My young son Oliver loves the sweetness of the corn soup," Puck continues. "But I don't give him any jalapeño crema."