Ingredients: 6 pounds lamb shoulder chops, cut 3/4-inch thick 1 cup Tikka Marinade (recipe follows) 4 to 5 lemons Olive oil for brushing the lemons 2 tablespoons kosher salt Freshly ground black ...

Summer’s winding down, but there’s still time to fire up the grill and enjoy a few more meals on the patio. Whether you’re planning a laid-back weekend cookout or a quick weeknight dinner outdoors, ...

1) Preheat your oven to the broil setting. 2) Brush each pork chop with olive oil and generously sprinkle with basil, salt, pepper, and paprika, or use your preferred seasoning blend.

This recipe, Mr. Stone’s third Slow Food Fast contribution, calls for grilling lamb rib chops over blazing heat just long enough to achieve a good char on the outside and a tender, rosy interior.

Note: Boneless, skinless chicken breasts may be substituted for pork chops. Follow the recipe as written, grilling about 6 minutes per side, until the chicken reaches an internal temperature of ...

Combine preserves, garlic, water, soy sauce and ginger; spread over chops. Broil 6 inches from heat for 5 minutes. Reduce oven temperature to 425 degrees; move baking sheet to middle of oven.

½ teaspoon table salt ½ teaspoon ground ginger ¼ teaspoon pepper 4 (6-ounce) bone-in pork rib or center-cut chops, ½ inch thick, trimmed 3 ounces (3 cups) baby arugula DIRECTIONS Whisk oil and ...

Add 3 cups cold water and bourbon. Place pork chops in a 9- by 9-inch baking dish and pour the brine over the chops. They should be submerged. Cover and refrigerate for 1 to 3 hours.

2 /3 cup (lightly packed) chopped fresh cilantro 6 1 1/4-inch-thick pork rib chops (14 ounces each with bone) 1 garlic clove, peeled, halved Coarse kosher salt ...