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Those of us who are lucky enough to have access to a grilltend to get a bit grill-happy as soon as the weather allows. We all know why we love our grills. They heat up quickly, if they are gas or pellet, and the clean up is easy. Plus, no heating up the kitchen. Plus, most importantly, pretty much everything tastes better grilled. I’m not the first person to say this, probably not even the first person today, but it’s the truth.
And you can grill the standards like burgers, steaks, and chicken, and keep changing things up so that a grilled dinner is never boring, or you can get a bit more experimental. Grilled pizza, grilled bruschetta, grilled fruit…grilled cheese! Once you get into grill mode, it’s hard to go back.
Arguably the best food on the planet. This is simply the best way to cook pizzas during the summer, and it’s so easy. No pizza stone, the pizzas cook right on the grill!
A hefty dollop of Dijon mustard mingles with onion, Worcestershire sauce, and thyme in this deeply flavorful marinade for a perfectly cooked London Broil steak.
A fabulous, pretty, simple warm-weather side. Make sure to serve the grilled asparagus with grains or crusty bread to sop up all of the tangy vinaigrette.
Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.