About Jamie Purviance

Jamie Purviance

Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer. His work has appeared in Bon Appétit, Better Homes & Gardens, Cooking LightTown & Country, and the Los Angeles Times. He’s also the author of more than a dozen cookbooks, including James Beard award finalist Weber’s Way to Grill. Purviance is certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest. @jamiepurviance

A juicy grilled lamb burger topped with feta cheese, tzatziki, pickles on a bun

Lamb Burgers

Dare you to try something different from your usual summer grilling routine. These lamb burgers are juicy, tender, and filled with flavor from herbs and spices.

  • (1)
  • 35 M
  • 2 H, 30 M
  • 2
Two slabs of honey teriyaki ribs, one partially cut into ribs on a sheet of parchment.

Honey Teriyaki Ribs

Sweet meets savory in these honey teriyaki ribs that walk the line perfectly in terms of balanced flavors. The most sweetly irresistible ribs we’ve tried. See for yourself.

  • Quick Glance
  • 25 M
  • 2 H
  • 0
Two slabs of Korean beef barbecue ribs next to a bowl of white rice.

Korean Beef Barbecue

In this recipe, beef ribs are bathed in a barbecue marinade of Asian pear, scallions, garlic, soy sauce, and rice vinegar then grilled. Succulent and tender.

  • (1)
  • 15 M
  • 20 M
  • 2