Tim Love

Stuffed Whole Wild Salmon
Rating: Unrated
637
Whole fish are usually less expensive than fillets, and the presentation is more impressive. Chef Tim Love generally opts for wild salmon, which has a more delicate flavor than farm-raised. Cooking an eight-pound fish might sound intimidating, he acknowledges, but it's surprisingly fast and simple—though filleting the salmon can require some finesse.To make Grilled Salmon Sandwiches: Reserve 1 1/4 pounds of salmon. More Salmon Recipes
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These beef ribs—leftovers from the giant rib roast—are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling and outrageously good. More Recipes For Tailgating
Spicy Turkey Posole
Rating: Unrated
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Posole is a hearty Mexican soup or stew made with hominy (dried corn kernels with the hull and germ removed) and pork or poultry. Tim Love finds that the recipe is an excellent way to use up leftover turkey.Shortcut Omit Step 1. In Step 2, use 8 cups of store-bought turkey or chicken stock and 2 pounds of roasted turkey. More Hearty Stew Recipes
Salt-Crusted Prime Rib Roast
Rating: Unrated
New!
The rib roast is a beautifully marbled hunk of meat from the rib cage. In its most familiar form, it's sold as rib-eye steak. Here, Tim Love rubs the roast with a salty garlic paste that forms a crispy crust as it cooks. Love often enlists his kids to help: "They love to take the paste and get their hands all dirty rubbing it over the meat," he reports.To make Sticky Barbecued Beef Ribs: Reserve the rib bones in Step 3. More Centerpiece Roasts
After rubbing the turkey with a bold and delicious mix of chile powder, cumin, sugar and herbs, Texas chef Tim Love blankets it with slices of salty, fatty pancetta, resulting in a supermoist and savory roasted turkey. Slideshow: More Holiday Turkey Recipes Plus: Ultimate Thanksgiving Guide 
Chef Tim Love re-creates his mother’s cookies here: They’re crunchy on the outside, soft in the center and loaded with milk-chocolate chips instead of the usual semisweet kind. Slideshow:  More Cookie Recipes 
Grilled Texas Rib Eye
Rating: Unrated
2072
Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.Plus: F&W's Grilling Guide More Amazing Steaks
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Grilled Salmon Sandwiches
Rating: Unrated
New!
One of the great things about roasting a whole salmon is that there are usually leftovers. Love uses any extra fish in his exquisite riff on the BLT, layered with bacon and watercress. The sandwich would be equally good with another roasted fish, such as bluefish or cod. More Salmon Recipes
Grilled Texas Rib Eye
Rating: Unrated
2072
Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking.Plus: F&W's Grilling Guide More Amazing Steaks
Grilled Salmon Sandwiches
Rating: Unrated
New!
One of the great things about roasting a whole salmon is that there are usually leftovers. Love uses any extra fish in his exquisite riff on the BLT, layered with bacon and watercress. The sandwich would be equally good with another roasted fish, such as bluefish or cod. More Salmon Recipes
Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn't char the outside. Here, he coats pork chops with cocoa and chile powders for a rub that's like a deconstructed version of Mexican mole sauce.Plus: 20 Smart Tips for Everyday GrillingF&W's Pork Cooking Guide
Charro Beans
Rating: Unrated
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"Most people prefer margaritas either frozen or on the rocks. In Texas, it's the same with refried beans versus charro," says Tim Love. Refried beans are made with mashed pintos; for charro—a Tex-Mex take on pork and beans—the beans are served whole in a spicy broth.Plus: More Dishes with Beans
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Braised Pork Shanks
Rating: Unrated
6
Pork shanks, which come from the front leg of the pig, can be chewy when cooked incorrectly. When prepared properly, however, they become succulent and flavorful. Tim Love says the best way to cook them is in a long, slow braise, as in his recipe here. Don't let the liquid boil, he warns, or it will toughen the meat.