The holiday potato upgrade: British-style roasties in duck fat with garlic, rosemary, thyme, and sage—crisp outside, cloud-soft inside. Serve hot and watch them vanish.

New York crumb cake the way it should be: thick, buttery crumbs, soft cake underneath, and a ribbon of cinnamon that makes a second slice hard to resist.

Pancetta base, disciplined meat sauce, béchamel, and a slow 300°F bake. A crowd-ready lasagna that slices clean and tastes bigger than its budget.

Buttermilk biscuits and apple butter — a Southern pairing that still earns its place. Tender, layered biscuits; apple butter slow-cooked on the stovetop from unpeeled apples, real spice, and patience.

Salmon poached low and slow in olive oil with lemon peel and dill, finished with a herbed butter sauce. Silky, delicate, and deeply flavorful — proof that restraint is its own reward.

These Apple Fritters do not fight fair. Crisp edges, soft apple-filled centres, and a light vanilla glaze that seeps into every crack. Lemon and fresh tarragon lift the flavour above the ordinary, balancing the sweetness with brightness and subtle anise. They are quick, no-yeast fritters — the kind you can mix, fry, and glaze in under an hour.

Crisp, sharp, and refreshing — this coleslaw swaps mayo for a mustard vinaigrette that keeps it light and bright. A summer staple, reimagined.

Pumpkin spice, but better. These cinnamon rolls use a yudane — flour scalded with milk — for a crumb that stays tender and soft. Balanced spice, rich glaze, and a bake built to last.

A summer staple, rethought. This macaroni salad borrows from the French sauce gribiche for a dressing that holds up in the heat. Never watery. Never dull. Fondly remembered.

From the recipe shared by Janelle McComb, his longtime friend — the one she brought to Graceland every Christmas.

Roasted sweet potatoes don’t need much help, but when you pair them with crispy chickpeas, salty feta, tart pomegranate, and toasted pumpkin seeds, you have got a vegetarian dish that hits every note.

Bright, tender, and deeply satisfying, this Lemon Ricotta Olive Oil Loaf Cake is a modern twist on a classic pound cake. Ricotta keeps the crumb moist and delicate, while olive oil adds depth and an almost savory balance to the lemon’s citrus sharpness. It’s not overly sweet, making it just as at home with morning coffee as it is on the dessert table.

A summer classic from Spain’s warmest days, reimagined in Gary’s Urban Larder.

Ajoblanco, also known as white gazpacho, is a chilled soup from southern Spain. Creamy, garlicky, and effortlessly elegant, it's the original no-cook summer recipe.

A bold, hand-chopped guacamole made with jalapeño, diced onion, cilantro, lime, and a splash of mezcal. No filler. Just plenty of real flavor.

A cold, crisp Caesar salad with real anchovy, egg yolk, and lemon. No jars, no shortcuts. Just bold flavor, hand-tossed to order, and made to hold its own in summer heat.

Salt cod. Peppers. A soft roll. That’s it — and it’s everything. This is a Broodje Bakkeljauw: spicy, briny, and bold. One bite takes you from the Caribbean to Suriname to Amsterdam.

When the heat is relentless and the stove’s off-limits, gazpacho delivers. This one is creamy, cold, and full of flavor. Made without bread, and naturally gluten-free. It’s a summer soup that actually satisfies.

Southern fried peach hand pies, flaky short pastry filled with fresh fruit and fried crisp and golden. This version honors my dear cousin Norma, who made them every summer.

A Southern-style fried fish made with basa, seasoned well, dipped in buttermilk, and fried in a cornmeal crust. Catfish might’ve come first, but this version stays true to the ritual and the flavor.