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 Light, Town & 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

Two slabs of honey teriyaki ribs, one partially cut into ribs on a sheet of parchment.

Honey Teriyaki Ribs

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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
Grilled Chicken Quesadillas

Grilled Chicken Quesadillas

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Grilled chicken quesadillas. Your simple, satisfying solution to lunch, dinner, appetizers, and midnight cravings.

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

Korean Beef Barbecue

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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.

  • 15 M
  • 20 M
  • 2
A juicy grilled lamb burger topped with feta cheese, tzatziki, pickles on a bun

Lamb Burgers

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Lamb burgers are juicy, tender, and filled with flavor from herbs and spices. The lamb burgers are served on sourdough bread with feta cheese on top.

  • 25 M
  • 2 H, 25 M
  • 2