Tim Love

By Food & Wine
Updated May 25, 2017
The Texas chef shares some of his favorites, like sticky barbecued beef ribs and pulled pork and goat cheese quesadillas.
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Grilled Texas Rib Eye

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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.

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Sticky Barbecued Beef Ribs

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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.

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Grilled Salmon Sandwiches

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One of the great things about roasting a whole salmon is that there are usually leftovers. Tim 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.

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Stuffed Whole Wild Salmon

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Whole fish are usually less expensive than fillets, and the presentation is more impressive. 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.

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Pulled Pork and Goat Cheese Quesadillas

© Tina Rupp
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Tim Love overstuffs his quesadillas with delectable braised pork and sautéed onions and peppers, then goes (almost) over the top by smearing the tortillas with soft, tangy goat cheese.

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Pancetta-Wrapped Roasted Turkey

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After rubbing this 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 bird.

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Lamb Salad with Arugula and Raspberry Vinaigrette

© Tina Rupp
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As cooked lamb cools, the flavor mellows, becoming sweeter and less gamey. Tim Love combines chilled slices of lamb with greens, then adds a dressing made with both raspberry vinegar and preserves.

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Spicy Turkey Posole

© Tina Rupp
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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.

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Braised Pork Shanks

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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 thinks the best way to cook them is in a long, slow braise, as in the recipe here. Don't let the liquid boil, he warns, or it will toughen the meat.

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