Grill Every Day

available at: Amazon & Powells

Whoever started the rumor that grilling was reserved for weekend barbecues is in for a pleasant surprise! Diane’s newest cookbook is her second inspired grill book and is not only for barbecue lovers, but also for practical people who want quick, simple, and flavorful grilled meals throughout the week. With 125 delicious meat, vegetable, and dessert recipes, this essential grilling book will show you why your grill can put dinner on the table every night.

Some recipes that can be found within:

New Potatoes Tossed with Extra-Virgin Olive Oil and Fleur de Sel


Grilled Pineapple

I used grilled pineapple as a sweet accompaniment to savory grilled meat in Jerk Pork Tenderloin with Grilled Pineapple in my cookbook Grill Every Day, but the fruit develops such a terrific caramelized flavor that I wanted to turn it into a dessert, too. Although the flavor combinations are endless, I happen to be a… Read More

Grilled Lemon Poppy Seed Pound Cake with Berries and Creme Fraiche

Give me chocolate or give me blueberries—wasn’t that a famous quote? Perhaps not, but blueberries are among my favorite ingredients when it comes to creating desserts. I eat blueberries every day when they are in season, and I’m always thinking up ways to pair them with other ingredients. This recipe with grilled lemon–poppy seed pound… Read More



Dark Chocolate S’Mores Sundaes

When Karen Brooks and I wrote Dressed to Grill, a sassy girl’s grill book, we knew we had to bring back our Girl Scout days and make a fabulous dessert with s’mores. We wanted to go beyond the two graham crackers, split Hershey’s bar, and toasted marshmallows, to give our readers an updated, urban girl’s… Read More



Alder-Planked Salmon with Fresh Herbs

Grilling salmon on a wood plank imparts a sweet, smoky, slightly charred flavor to the fish. The possibilities for flavor depend on the type of wood you use—alder, cedar, or oak—and the sauce, marinade, or rub you choose. This recipe explains the basics of grilling fish on a plank and gives a delicious flavor combination:… Read More



Chili-Rubbed Chicken Thighs with Smashed Grilled Potatoes and Mole Sauce

It’s easy to juggle the cooking of the potatoes and chicken thighs. I arrange the potatoes on the cool side of the grill about 10 minutes after I start the grill, so they get a jump start on cooking. While the chicken thighs are searing and the lid of the grill is open, I turn… Read More



Grilled Chicken Breasts with Tarragon-Mustard Paste

This is my no-brainer weeknight grilled chicken meal. I use this same mustard paste on chicken thighs and wings. Whisk together the mustard mixture, slather it on the chicken breasts, and you’re good to grill. There’s even time while the grill is getting hot to make a salad. Try the Middle Eastern Chickpea Salad on… Read More

The Big Beef Burger Stuffed with Blue Cheese

For blue cheese lovers, nothing beats a beef burger seared on the outside, with a warm nugget of melting cheese in the center. Use a tangy, full-flavored blue cheese with lots of blue veining and a hint of salt. I’ve kept these burgers simple, with the addition of just lettuce, tomato, and mayonnaise, but add… Read More



Mustard-and-Rosemary-Crusted Lamb Steaks

Once I discovered how easy it is to cook lamb leg steaks on the grill, I tried all sorts of rubs and pastes for different flavor profiles. Here’s another terrific preparation. Serve the steaks with Quick-Grilled Ratatouille or Cherry Tomato Skewers with Fresh Basil, both recipes featured in my cookbook, Grill Every Day. These steaks… Read More

How to Cook the Perfect Steak

Biases prevail here. My husband is from Kansas City, Missouri, where beef is taken seriously and dry-aged, grain-fed beef delivers the best marbling. In fact, many folks drive out of their way to buy beef from McGonigle’s Market in Kansas City (see Sources at the bottom of the recipe). Since we only get to Kansas… Read More

Hoisin-Grilled Flank Steak

For a weeknight meal, flank steak has everything going for it: it’s versatile, it’s relatively inexpensive, and it’s quick to grill. I’ve streamlined what could be a more elaborate marinade, keeping the essence of an Asian-flavored steak without a long list of ingredients. Because the marinade is sweet, keep an eye on the steak and… Read More

Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil

I told my dear friend and colleague Cathy Whims, co-owner of Portland’s renowned restaurant Nostrana, that I was “stealing her recipe” after I ate this dish at her restaurant. The simplicity of the preparation was obvious, yet the overlay of flavors was complex and memorable. It’s a winner!



Buffalo Burgers with Pepper Jack Cheese

Ground buffalo has come onto the market as a wonderfully lean alternative to ground beef. Considered America’s original red meat, buffalo is as tasty as beef when used for burgers, is lower in fat than choice beef, and has less cholesterol than Grill Every Day cookbook for mail-order information if free-range grass-fed buffalo meat is… Read More



Mixed Grill of Zucchini and Yellow Summer Squash with Pesto Oil

I tend to overbuy when the farmers’ market is brimming with summer vegetables, especially all the delicate summer squashes. I especially can’t resist the cute pattypans. For an attractive presentation, I slice the zucchini and yellow crookneck, straight neck, or cocozelle squashes on the diagonal, and cut the pattypan squashes horizontally so the slices look… Read More



Cherry Tomato Skewers with Fresh Basil

When I was developing the recipe for Quick-Grilled Ratatouille featured in Grill Every Day, I tasted one of the cherry tomatoes hot off the grill and decided that skewered tomatoes with basil would make a quick, colorful side dish. I had extra tomatoes and basil on hand, and the grill was hot, so I threaded… Read More



Asparagus Spears

I love the smoky sweetness that develops when asparagus is grilled. In fact, grilling is my favorite way to cook asparagus. Thick spears are a must. Pencil-thin spears tend to slip through the grill grate and, because they lack meatiness, can overcook and char in an instant.