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.

These are the beans of my childhood. Slow-simmered pinto beans flavored with ham hock and memory. Served with golden cornbread, this humble dish speaks of warmth, thrift, and care. It’s a Southern classic that feeds the soul as much as the body.

All the comfort, none of the meat. This vegan version of a Southern-style pinto bean stew builds flavor from the ground up with smoky spices, sautéed aromatics, and time. Simple ingredients, deeply satisfying results.

This classic Southern-style cornbread is baked in a sizzling cast iron skillet for that signature crispy edge and tender, savory crumb. Made with buttermilk, cornmeal, and a touch of oil, it’s the perfect companion to a mess of beans or any comfort meal.

A 60s/70s classic made better from scratch. This Salisbury steak features tender ground beef patties simmered in rich mushroom and onion gravy. A deeply satisfying, nostalgic, and easy to make at home.

This sandwich brings the spirit of a salade Niçoise into a baguette: tuna in olive oil, garlic aioli, capers, anchovy, tomato, soft-boiled egg, Kalamata olives, rocket, and fresh basil. A bright, briny, satisfying lunch. No reinvention, just intention!

This is a chicken burger perfectly done. No breading, no deep frying. Just dry-brined chicken breast cooked with garlic and thyme in a butter–olive oil mix, finished with homemade aioli and peppery arugula on a toasted bun.

A seasoned beef patty, pan-seared for crust and served on a toasted brioche bun. No gimmicks! Just full flavor and balance.

A rich sour cream pound cake made with powdered sugar and flavoured with rum, almond, and vanilla. Dense, buttery, and brutally honest. Follow the rules, or it will collapse.