Want to season chicken to perfection? Here’s our very best chicken seasoning recipe, a mix of common spices that make a symphony of flavor! We first tried this on baked chicken thighs and couldn’t believe how irresistibly juicy and savory-spiced they came out. You can use it on any cut of chicken with any cooking method you like. Come, experience the magic!

Ingredients in the best chicken seasoning

This really is the best seasoning for chicken, in our opinion, because it brings loads of savory flavor with a handful of spices you might already have on hand. If you’re not stocking them already, they’re standard spices you’ll use often in other recipes. Here are the 7 spices you’ll need for this chicken seasoning recipe:

• Smoked paprika (or sweet paprika)
• Garlic powder
• Onion powder
• Dried thyme
• Cumin
• Chili powder
• Allspice
• Kosher salt

Notes on smoked paprika

You can certainly substitute sweet paprika in this chicken seasoning, but it’s absolutely worth snapping up a jar of smoked paprika for the flavor punch it packs. Smoked paprika is a Spanish style of paprika made up of dried pimiento peppers that that are smoked over a fire, then ground. This adds a unique smoky depth to the seasoning, and you can use it in many recipes (like these 20 Smoked Paprika Recipes).

Keep in mind that smoked paprika may be labeled as any of the following on the shelves at the grocery store: pimentón, Spanish smoked paprika or sweet smoked paprika. Make sure to avoid hot smoked paprika: it’s very spicy and not interchangeable.

How to season chicken

To mix up a batch of this chicken seasoning, head to the recipe below. Then you’re ready to season chicken! This blend has some salt, but you’ll need to use the seasoning in combination with salt for perfectly seasoned meat. Here’s what to do:

• Pat the chicken dry.
• Sprinkle on 1 tablespoon chicken seasoning and ½ teaspoon kosher salt for every 1 pound of chicken (boneless). If using skin-on chicken, rub the seasoning under the skin as well.
• If desired, place in the refrigerator and marinate at least 30 minutes or up to 24 hours for maximum flavor.
• Cook according to your desired method, like grilled, baked, pan seared, roasted, or rotisserie.

Ways to cook chicken

You can use this chicken seasoning on any cut of chicken you like: breasts, thighs, legs, wings, or a whole chicken. Here is how to use it with a few methods for cooking chicken:

• Grilled Chicken: Follow the instructions in this recipe but substitute 1 tablespoon seasoning and ½ teaspoon kosher salt for the listed seasonings.
• Pan Seared Chicken: Swap in 1 tablespoon of the seasoning and ½ teaspoon kosher salt for the seasonings in this recipe.
• Baked Chicken Thighs: This recipe uses a modified version of the seasoning, so follow the chicken thighs recipe.
• Rotisserie Chicken: Use 3 tablespoons seasoning and 1 tablespoon kosher salt in place of the seasonings in this recipe.

Chicken seasoning storage

This chicken seasoning blend stores well: make up a double batch and keep the leftovers for using with all your chicken recipes! This blend lasts for 6 months to 1 year if stored in a cool, dry place.

More seasoning blends

This chicken seasoning is one in a long list of other homemade seasoning blends! Here are few more seasonings you can make at home:

• Try our Best Seafood Seasoning, which works with salmon, seafood, and more!
• Make homemade Cajun Seasoning or Blackened Seasoning
• Go for DIY Old Bay Seasoning
• Try Italian Seasoning or Greek Seasoning
• Mix up Fajita Seasoning or Taco Seasoning

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Seafood Seasoning

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Cajun Seasoning

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Italian Seasoning

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Taco Seasoning

This chicken seasoning recipe is…

Gluten-free.

Chicken Seasoning

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: About 6 tablespoons

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Description

This really is the best chicken seasoning recipe! Make this mix of common spices to take your chicken to the next level.

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Ingredients

• 2 tablespoons smoked paprika (or sweet paprika)
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ¼ teaspoon allspice
• 2 teaspoons kosher salt

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Instructions

1. Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.
2. To season chicken, pat the chicken dry. Sprinkle on 1 tablespoon chicken seasoning and ½ teaspoon kosher salt for every 1 pound of chicken (boneless). If desired, place in the refrigerator and marinate at least 30 minutes or up to 24 hours for maximum flavor. If using skin-on chicken, rub it under the skin as well. Cook according to your desired method, using the cooking steps like Grilled Chicken, Pan Seared Chicken, Baked Chicken Thighs, or Rotisserie Chicken.

• Category: Essentials
• Method: No Cook
• Cuisine: Poultry
• Diet: Gluten Free

Keywords: Chicken seasoning, best seasoning for chicken, chicken seasoning recipe, best chicken seasoning

A Couple Cooks - Recipes worth repeating.

Want to add a pop to your baked goods? Try this easy maple glaze, perfect for donuts, quick breads, cakes, muffins, and more! In just 5 minutes, you can whip up a sweet glaze with a bold flavor that’s bursting with maple essence. You can customize the maple flavor to taste, so it’s just what you need for different recipes. It’s ideal for pumpkin bread, baked donuts, and more!

Ingredients for maple glaze

This easy maple glaze requires just 6 ingredients and has a quick prep time. It also sets nicely at room temperature, so it stays solid instead of becoming sticky like other glazes. The key? Maple extract, which brings just the right intensity of maple flavor. Technically you can make a maple glaze without extract, but it’s what brings in the true, pure maple flavor. Here are the ingredients you’ll need:

• Powdered sugar
• Butter, salted or unsalted
• Maple syrup
• Salt
• Maple extract
• Milk of choice

For a vegan version of this glaze, use vegan butter and your non-dairy milk of choice (we like oat milk).

The secrets to this maple glaze

There are secrets to the bold flavor and robust texture of this maple glaze recipe: maple extract and butter. The butter is such a game-changer for homemade glazes and icings, because it makes them more stable at room temperature. Here’s what to know:

• Maple extract is a flavoring made from steeping maple syrup in a neutral syrup, like vodka or grain alcohol, for a few weeks to extract the flavor. The extract has a much stronger maple flavor than the syrup itself, which is very neutral. It’s the same idea as using vanilla extract instead of a vanilla bean! You can adjust the intensity of the maple to taste here.
• Butter used in this maple glaze is what lets it set up as solid at room temperature. Other types of glazes can become sticky at room temperature storage (especially this cream cheese glaze), but this maple glaze sets beautifully.

Whisk and adjust as needed

This maple glaze is similar to other powdered sugar icings and glazes: it’s simply a matter of whisking a few ingredients in a bowl. You can add additional liquid as necessary until the glaze comes to the desired consistency. Here’s what to know:

• Gradually add the milk. The milk quantity specified below should create a smooth, glossy texture to the maple glaze. Add it gradually to make sure it comes to a thick yet drizzle-able texture.
• Add more a hint more milk as necessary. If it’s not yet to the correct consistency, add liquid a teaspoon at a time until the desired texture is reached.
• Taste the glaze and add more maple extract if desired. Want a super maple-y glaze? Simply add a few more drops of maple at a time until the flavor pops. It’s pretty potent stuff, so add it just a bit at a time!
• Use a fork to drizzle the glaze across the bread. This gets a much better drizzle consistency than a spoon, which makes very large lines.

Ways to use maple glaze

The best ways to use this maple glaze? We love using this one as a pumpkin bread glaze or for baked donuts. But there are so many other ways! Here are a few top ways to use maple glaze:

• Donuts like Baked Donuts or Mini Donuts
• Bundt cakes or pound cakes
• Sheet cakes like pumpkin cake or applesauce cake
• Cookies like applesauce cookies or pumpkin cookies
• Quick breads like apple bread, applesauce bread, banana bread, Pumpkin Bread or Zucchini Bread
• Scones like pumpkin scones
• Muffins like apple cinnamon muffins, sweet potato muffins, banana muffins, or banana oatmeal muffins

Storage info

Allow approximately 20 minutes for the glaze to dry. The glazed bread stores up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days. 

More glaze recipes

Want more tasty glaze recipes for your baked goods? Here are a few more to try:

• Go for Vanilla Glaze or Easy Chocolate Glaze
• Make Easy Cream Cheese Glaze
• Mix up Easy Lemon Glaze

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Vanilla Glaze

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Easy Chocolate Glaze

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Easy Cream Cheese Glaze

04

Easy Lemon Glaze

This maple glaze recipe is…

Vegetarian and gluten-free. For vegan, use vegan butter and non-dairy milk.

Maple Glaze (for Donuts, Bread, Cake, & More!)

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 12 donuts, 12 muffins, or 2 quick bread loaves

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Description

This maple glaze is perfect for donuts, bread, cakes, muffins and more! The flavor is bold and sweet, and it sets up beautifully.

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Ingredients

• 1 cup* powdered sugar
• 2 tablespoons melted butter, salted or unsalted (or vegan butter)
• ¼ cup pure maple syrup
• 1 pinch kosher salt
• ⅛ teaspoon maple extract, plus more if desired
• 2 tablespoons milk of choice, plus more if needed

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Instructions

1. Heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Taste and if desired, add more maple extract to taste, a few drops at a time.
2. Use a fork to drizzle across the bread. Allow approximately 20 minutes for the glaze to dry. The glazed baked good can generally stay up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days.

Notes

*For a lighter drizzle for pumpkin bread, quick bread, or muffins, make a half batch!

• Category: Essentials
• Method: No Cook
• Cuisine: Drizzle
• Diet: Vegetarian

Keywords: Maple glaze, maple glaze for donuts

A Couple Cooks - Recipes worth repeating.

Looking for a glaze for pumpkin bread? This recipe is the best way to take your loaf to the next level! This delicious maple glaze has a sweet, nuanced flavor and sets up beautifully. It’s ideal for drizzling over any type of quick bread and it comes together quickly. In just 5 minutes, you’ve got a thick, bakery style glaze.

Ingredients for this glaze for pumpkin bread

What’s the best glaze for pumpkin bread? We think this easy maple glaze takes the cake, with just a few ingredients and a quick prep time. It also sets nicely at room temperature so it stays solid instead of becoming sticky like other glazes. Here are the ingredients you’ll need:

• Powdered sugar
• Butter
• Maple syrup
• Salt
• Maple extract or vanilla extract
• Milk of choice

The secrets to this glaze

There are a few secrets to the flavor and texture in this pumpkin bread glaze: maple extract and butter. In addition, it’s important to drizzle the glaze with a fork versus a spoon.

• Maple extract is a flavoring made from steeping maple syrup in a neutral syrup, like vodka or grain alcohol, for weeks to extract the flavor. It offers a much stronger maple flavor than the syrup itself. It’s the same idea as using vanilla extract instead of a vanilla bean.
• Butter used in this pumpkin bread glaze is what lets the glaze set up as solid at room temperature. Other types of glazes can become sticky at room temperature storage (especially this cream cheese glaze), but this maple glaze sets beautifully.
• Use a fork to drizzle the glaze across the bread. This gets a much better drizzle consistency than a spoon, which makes very large lines.

Storage info

Allow approximately 20 minutes for the glaze to dry. The glazed bread stores up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days. 

Variations on pumpkin bread glaze

There are a few other options for a glaze for pumpkin bread. Here are a few other options:

• Vanilla Glaze: This glaze is simple and requires only 4 ingredients. You can also add butter if you want it to be more stable at room temperature.
• Cream Cheese Glaze: Perfect for pumpkin bread! This drizzle is best added directly before serving.
• Easy Chocolate Glaze: Pumpkin and chocolate work well together! Try this pumpkin chocolate chip bread for even more decadence.

More pumpkin bread recipes for glaze

This 1- Bowl Pumpkin Bread recipe is our pick for this glaze. But you can use it on many different types of pumpkin bread! Here are a few ideas:

• This classic Pumpkin Bread is our favorite
• Make Healthy Pumpkin Bread in a blender
• Go for Vegan Pumpkin Bread (use vegan butter and non-dairy milk in the icing)
• Try Pumpkin Chocolate Chip Bread or Pumpkin Banana Bread
• Go for muffins instead with these Pumpkin Muffins
• Or, try these 10 Pumpkin Bread Recipes for the Season

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Pumpkin Bread (1 Bowl!)

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Healthy Pumpkin Bread

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Vegan Pumpkin Bread

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10 Pumpkin Bread Recipes for the Season

This glaze for pumpkin bread recipe is…

Vegetarian and gluten-free. For vegan, use vegan butter and non-dairy milk.

Pumpkin Bread Glaze

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: Enough for 1 loaf or 12 muffins

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Description

This glaze for pumpkin bread takes this tasty loaf over the top! Try it with this simple maple or vanilla icing.

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Ingredients

For the maple glaze (or use Vanilla Glaze or Cream Cheese Glaze)

• ½ cup powdered sugar
• 1 tablespoon melted butter, salted or unsalted (or vegan butter, or omit*)
• 2 tablespoons maple syrup
• 1 pinch kosher salt
• 3 drops maple extract (or ½ teaspoon vanilla)
• 1 tablespoon milk of choice, plus more if needed

For the pumpkin bread

• Go to 1-Bowl Pumpkin Bread (or one of these 10 Pumpkin Bread Recipes)
  

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Instructions

1. Make the Pumpkin Bread.
2. When the pumpkin bread is fully cooled to room temperature, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract (or vanilla) until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. (If desired, you can add more maple extract to taste.)
3. Use a fork to drizzle across the bread. Allow approximately 20 minutes for the glaze to dry. The glazed bread stores up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days.

Notes

*The butter is crucial for having a glaze that stays solid during storage and doesn’t become sticky. If you choose to omit it, adjust the milk quantity accordingly and store refrigerated for best results.

• Category: Baked
• Method: No Cook
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Glaze for pumpkin bread, pumpkin bread glaze

A Couple Cooks - Recipes worth repeating.

Looking for a sauce that makes anything taste irresistible? Try this sun dried tomato cream sauce! It’s bursting with rich, creamy flavor with garlic, spinach, and earthy, bright bursts from tomatoes. Try it with pasta as a killer sauce, but it’s also great with chicken, salmon or other fish. Here’s how to make this simple sauce recipe!

Ingredients in sun dried tomato cream sauce

This sun dried tomato cream sauce is simple and flavorful: the type of essential recipe you can whip out to impress guests or to make a splash on a weeknight. There’s a relatively short ingredient list, and you can leave out the spinach if you like! The most important ingredient is the cream: all you need is ¼ cup to add richness and body. Here’s what you’ll need:

• Salted butter
• Garlic
• Fresh or dried thyme
• Milk
• Heavy cream
• Parmesan cheese
• Sun dried tomatoes, packed in oil
• Spinach
• All-purpose flour
• Salt and pepper

Tips for making sun dried tomato sauce

This sauce is quick and simple to whip up. The main thing to note for serving is that you’ll cook the pasta, chicken or fish separately, then make the sauce, then add them back to the sauce.

• Use julienne cut tomatoes, or thinly slice them. We like using oil packed sun dried tomatoes because they’re plump and moist. If you get the jar that’s already sliced, it simplifies the sauce!
• You’ll add flour as a thickener after simmering the sauce. A standard cheese or cream sauce starts with a roux, a mixture of flour and butter that thickens cheese sauces. This sauce is a little different. While it does contain flour as a thickener, you’ll add it at the end of simmering.
• For a gluten-free version, use cornstarch or gluten-free 1 for 1 flour. This helps to thicken and add body to the sauce.

Ways to serve this sauce

Sun dried tomato cream sauce makes an excellent meal when paired with pasta, chicken, fish, or other seafood! Here are a few pointers for how to pair the sauce with each protein:

• Pair with 8 ounces pasta. You can use short cut noodles like penne or rigatoni (as we did here), or long noodles like spaghetti or linguine.
• Add chicken. Make this sauce with chicken for a stunning 1-pan meal. Use Step 1 and 2 from this Garlic Chicken recipe to cook the chicken, set it aside, then make the sauce and add the chicken back to the pan!
• Add salmon. Same idea as above! Make this Pan Seared Salmon recipe, set aside, then make the sauce and add back the salmon.
• Serve with scallops. Scallops are great with this sauce! Make these Pan Seared Scallops, set aside, then add back to the sauce and warm before serving.

More sauce recipes

Want more tasty sauces? Here are a few more easy sauce recipes to try:

• Go creamy with Tzatziki Sauce, Buffalo Ranch, or Garlic Aioli
• Try zingy Lemon Pepper Sauce, Lemon Butter Sauce or Lemon Caper Sauce
• Go for Garlic Butter Sauce or Lemon Garlic Butter Sauce
• Make bright green Chimichurri Sauce or creamy red Roasted Red Pepper Sauce
• Make Peanut Sauce or Ponzu Sauce

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Tzatziki Sauce

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Lemon Pepper Sauce

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Buffalo Ranch

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Chimichurri Sauce

This sun dried tomato cream sauce is…

Vegetarian and gluten-free.

Sun Dried Tomato Cream Sauce

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: About 1 ½ cups; enough for 8 ounces pasta

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Description

This sun dried tomato cream sauce is rich and creamy! It’s a tasty sauce for serving with pasta, chicken and more.

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Ingredients

• 2 tablespoons salted butter
• 4 garlic cloves, finely minced
• 2 teaspoons fresh thyme or ½ teaspoon dried thyme
• 1 cup milk
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup sun dried tomatoes packed in oil (julienne-cut), drained
• 3 to 5 cups (3 to 5 ounces) baby spinach or roughly chopped fresh spinach
• ¾ teaspoon kosher salt
• 1 tablespoon all-purpose flour (or cornstarch)
• For serving: 8 ounces pasta of any type

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Instructions

1. If serving with pasta, start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). When cooked, drain the pasta. If it finishes before the sauce, toss with a drizzle of olive oil to prevent sticking. If serving with chicken, cook the chicken following Step 1 and 2 of this Garlic Chicken recipe. 
2. Meanwhile, heat a large sauté pan or saucepan over medium low heat. Melt the butter, then add the garlic and thyme and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted and it thickens slightly. Add the sun dried tomatoes, spinach, and salt and cook 2 to 3 minutes more, until the spinach is wilted.
3. In a small bowl, mix the flour with 2 tablespoons water. Pour it into the pan with the sauce, then stir until it thickens. Cook 2 minutes more.
4. Add the drained pasta and stir to combine (or, add the cooked chicken back to the pan and warm each side for 1 minute). Stir in a few grinds of fresh ground black pepper if desired. Serve immediately. Leftovers last refrigerated for up to 3 days. 

• Category: Sauce
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

Keywords: Sun dried tomato cream sauce, sun dried tomato sauce

A Couple Cooks - Recipes worth repeating.

We’re all about clutch sauces around here: any homemade sauce that can be made in minutes little pre-planning. And this one is too much fun: try this Buffalo Ranch sauce! In just a few minutes, you can make a killer sauce that’s creamy, tangy, spicy, savory, and ideal for dunking just about anything. Try it with veggie sticks, fries, or chicken thighs, or drizzle it over a crisp green salad. It’s a quick win that everyone goes crazy for!

Ingredients in buffalo ranch sauce

This buffalo ranch sauce is just a few major ingredients, then a handful of spices you’ll likely have on hand in your spice cabinet. The combination of mayonnaise and sour cream makes a rich, thick, base. If you prefer, you can swap out the sour cream for Greek yogurt for a lighter spin. The ingredients you’ll need for buffalo ranch are:

• Mayonnaise
• Sour cream (or Greek yogurt)
• Frank’s hot sauce
• Garlic
• Spices: Dried dill, garlic powder, onion powder, salt and pepper
• Fresh chives, optional

The key: dried dill

The key to any homemade ranch recipe is dried dill. Dill adds that classic ranch flavor and tastes just like the package of ranch powder that’s popularly sold in grocery stores.

Buying dried dill for your spice cabinet is handy for ranch-flavored dips and dressings like buffalo ranch, ranch dip, or chipotle ranch. It’s also a key flavoring that adds an herby undertone to recipes like this tortellini salad and this broccoli potato soup.

Sour cream vs Greek yogurt

Using Greek yogurt in this buffalo ranch sauce makes it taste lighter and reduces the overall calories. Full fat Greek yogurt is preferable: it reduces the calories yet still lends a richness to the flavor.

Sour cream is our favorite in this sauce, though. It makes it rich, creamy and perfect for dipping and drizzling.

Ways to use buffalo ranch

This buffalo ranch sauce is ultra versatile: it works as a dip, drizzle, or dressing for just about anything! Here are a few great ways to use it:

• Veggie sticks like carrots and celery
• French fries
• Cauliflower wings or crispy cauliflower
• Chicken thighs or chicken wings
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More sauce recipes and dips

Buffalo ranch is one of our favorite homemade sauce recipes to date! Here are a few more fun sauces we love:

• Try Easy Ranch Dip or Chipotle Ranch Dressing
• Make Chipotle Crema, Easy Avocado Crema or Easy Lime Crema
• Go for Greek Tzatziki Sauce or sweet and tangy Mustard Sauce
• Make spicy Horseradish Sauce
• Mix up creamy Easy Sour Cream Sauce

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Easy Ranch Dip

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Tzatziki Sauce

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Horseradish Sauce

04

Easy Avocado Crema

This buffalo ranch recipe is…

Vegetarian and gluten-free.

Buffalo Ranch

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: ¾ cup

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Description

This buffalo ranch sauce is perfect for dipping or as a dressing! Use it for veggies, fries, chicken and more.

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Ingredients

• ½ cup high quality mayonnaise
• ¼ cup sour cream
• 2 tablespoons Frank’s hot sauce
• 1 garlic clove, grated
• ½ teaspoon dried dill
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon fresh chives (optional)

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Instructions

1. Mix all ingredients together in a bowl. Serve immediately. Stores refrigerated for 2 weeks or more.

• Category: Sauce
• Method: No Cook
• Cuisine: Sauce
• Diet: Vegetarian

Keywords: Buffalo ranch

A Couple Cooks - Recipes worth repeating.

We are pizza fanatics, and a pizza night with firing up our outdoor oven is our idea of a good time. We’ve spent years developing the perfect pizza dough and pizza sauce. But we have a few good friends who eat a gluten-free diet who had to feel left out…until now! This gluten-free pizza dough recipe makes a chewy, satisfying pizza crust that’s perfect for piling on toppings. It’s a huge improvement on those customary gluten-free crusts with the texture of cardboard. Here are all our secrets!

Ingredients in this gluten free pizza dough recipe

Here at A Couple Cooks, Alex is our pizza dough expert. We’ve spent years working together honing the perfect pizza dough recipe with a fluffy, pillowy texture. We recently got a reader request: can you make a gluten free pizza dough recipe? Alex put on his thinking cap and started tinkering to create a recipe that’s both easy to make and satisfying as a gluten-free dough.

While it doesn’t come close to the revelation that is our standard pizza dough, this gluten-free pizza dough is extremely satisfying! It’s chewy and full of flavor, versus the crumbly, dense texture or bland flavor you can get with other gluten-free dough recipes. Here are the ingredients you’ll need:

• Gluten free baking flour
• Active dry yeast
• Sugar
• Xanthan gum
• Garlic powder
• Dried oregano
• Kosher salt
• Warm water
• Olive oil

A few ingredient notes

Turns out, you can’t just substitute gluten-free 1 to 1 flour into a standard pizza dough recipe and expect good results. Gluten-free flour requires more liquid, since if you use it in the same quantity it makes for a dry, dense dough.

Another key to this recipe is xanthan gum. Xanthan gum helps to make a chewier texture to the dough, making it less crumbly. You can find it at most mainstream grocery stores.

The other flavor secret to this gluten free pizza dough is garlic powder and dried oregano. These seasonings help to infuse a robust flavor into the dough, which can taste more bland than a standard dough recipe.

Shaping gluten free pizza dough

Gluten-free pizza dough is more dense than a standard pizza dough. It requires a 30 minute rest (or proof) for the dough to have the best structure. But if you’ve worked with standard dough you’ll notice that the dough puffs only slightly, whereas standard dough rises to almost double in size.

After the 30 minute rest, shape the gluten free pizza dough into a circle on a piece of parchment paper. Be sure to leave a raised ridge around the edge of the crust. Then allow the dough to rest for 10 minutes before baking.

Baking gluten-free pizza dough

There are a few tricks to baking gluten-free pizza dough. This type of dough requires a par-bake, which means baking the dough first without toppings. Then, you can add toppings and bake more.

• Preheat a pizza stone. The best crispy gluten free pizza dough is achieved with a pizza stone! This circular stone gets just the right texture.
• Bake the pizza dough for 9 minutes without toppings. This helps to cook the crust through and helps the crust to puff slightly.
• Add toppings and bake for 6 minutes, until the cheese melts. For toppings, we recommend our easy Pizza Sauce that takes just 5 minutes to make, no cooking required!

Pizza toppings

You can use the gluten free pizza dough recipe below with any types of toppings you enjoy! Here are a few pizza topping ideas you can swap in for the toppings listed below:

• Go for classic Italian Quattro Formaggi Pizza (4-cheese!)
• Make the most popular pizza of them all, Margherita Pizza
• Opt for Red Pepper Pizza with Feta or Olive Pizza
• Try classic American Supreme Pizza, Cheese Pizza or Taco Pizza
• Go for Greek Pizza or Mushroom Pizza

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Quattro Formaggi Pizza

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Homemade Margherita Pizza

03

Olive Pizza

04

Red Pepper Pizza with Feta

This gluten free pizza dough recipe is…

Gluten-free, vegetarian, and vegan.

Gluten Free Pizza Dough

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Rise Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 medium pizza

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Description

This gluten-free pizza dough recipe is chewy and satisfying so everyone can enjoy this tasty pie! Here are all the secrets.

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Ingredients

For the pizza dough

• 225 grams 1-to-1 gluten free baking flour (1 ½ cups)
• 1 tablespoon active dry yeast
• ½ tablespoon sugar
• ¾ teaspoon xanthan gum
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¾ cup warm water
• 1 tablespoon olive oil

For the pizza

• Olive oil
• ½ cup Homemade Pizza Sauce
• 2/3 cup shredded whole milk mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• Fresh basil, for garnish

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Instructions

1. In the bowl of a stand mixer, stir together the dry ingredients. With the paddle attachment on the mixer, set the speed to low and slowly add the water and oil until the dough is the texture of mashed potatoes. Increase the speed to medium and beat 20 seconds until a smooth paste forms. Form into smooth ball, return to the bowl and cover with a towel. Allow to rise for 30 minutes in a warm place (it will puff only slightly).
2. Place a pizza stone in the oven and preheat oven to 450°F.
3. After the rise, place a piece of parchment paper on a countertop. Dust your fingers with gluten-free flour. Press the dough into an 11-inch wide circle on parchment paper, making a raised rim around the crust. Cover with a towel and allow to rise for 10 more minutes.
4. Slide a pizza peel or baking sheet under the parchment paper and transfer the pizza to the pizza stone. Bake without toppings for 9 minutes, until puffy and a little crispy on top.
5. Remove the dough from the oven and brush the crust with a thin layer of olive oil. Top with pizza sauce, a sprinkle of kosher salt, whole milk mozzarella cheese, and grated Parmesan cheese.
6. Bake another 6 minutes until the cheese is melted and the crust is browned. Remove from the oven and allow to cool slightly. Slice into pieces, top with fresh basil leaves, and serve.

• Category: Pizza
• Method: Baked
• Cuisine: Pizza
• Diet: Gluten Free

Keywords: Gluten free pizza dough

A Couple Cooks - Recipes worth repeating.

Got a load of fresh basil? Then run, don’t walk, to make a batch of this basil pesto recipe! It’s savory, garlicky, creamy, peppery, and you can slather a smear on anything. Is there anything better? Use it to take pasta from plain to magnificent, or throw it on a pesto pizza for maximum flavor. If you’re never made basil pesto at home: now is the time!

What’s in this basil pesto recipe?

Basil pesto is a sauce that originates in Italy (the city of Genoa, more specifically). The word pesto comes from an Italian word that means “pounded” or “crushed”. A pesto can refer to any type of sauce that is crushed, but pesto alla genovese, the version of pesto from Genoa, is the most popular version. The traditional ingredients in basil pesto are fresh basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, and salt.

Pesto ingredient notes

Pine nuts are traditional in basil pesto, but they can be pretty expensive here in the US. In this pesto recipe, you can use cashews or walnuts as a substitute. We’ve tested and both turn out fabulously! You can use any type of nut you prefer. Our favorite is pine nuts because they make for the best classic flavor. But the cashew version is delicious, and we always have cashews around.

Another feature we added to our basil pesto recipe is a squeeze of lemon juice! It helps to brighten the flavors and takes this sauce to a while new level.

How to make this pesto recipe

Basil pesto is traditionally made in a mortar and pestle to grind the ingredients together, but modern recipes typically use a blender or food processor. You’ll simply blend up all ingredients, then add the olive oil until the sauce becomes creamy.

Here’s how to make basil pesto:

• Toast the nuts for a few minutes in a dry skillet, stirring constantly, until fragrant.
• Place the nuts, Parmesan cheese, and garlic in a food processor and blend until finely chopped.
• Add fresh basil leaves, lemon juice and salt. Start the food processor and add the olive oil in a steady stream. Add a bit more olive oil to bring to the desired consistency, if necessary.

Pesto variations

There are many ways to change up pesto! Here are a few variations on basil pesto for you:

• Easy Vegan Pesto or Vegan Cashew Pesto: Want pesto without cheese? These pesto recipes use tricks to substitute a cheesy flavor.
• Walnut Pesto or Cashew Pesto: Swap out the pine nuts for a delicious spin!
• Kale Pesto: You can substitute kale for basil in the off season! This spicy variation is also tasty.
• Arugula Pesto: Spicy arugula also works as a substitute for basil!
• Basil Sauce: This sauce is similar to pesto, without the nuts and cheese! It’s remarkably good.

How to freeze pesto

Here’s an important note! The best way to store homemade pesto, if you’re not going to eat it all at once, is to freeze it. Here’s how to freeze basil pesto:

• Pour the pesto into an ice cube tray and pop in the freezer.
• Once frozen, remove the cubes and place them in a freezer safe sealed container.
• When you’re ready to eat, you can pop out small servings of pesto. Place them in a container and allow to come to room temperature on the counter or in the refrigerator.

Growing and storing basil

Ever grown basil? Basil is easy to grow at home: it’s very hardy as long as you place it in full sun! Basil adds an aromatic flavor to such a wide variety of recipes. If you’re looking to grow your own basil plant, go to this step-by-step guide, How to Grow Basil.

When you harvest branches of your basil plant and bring them inside, they’ll wilt after about an hour unless you follow this trick! Place a little water in the bottom of a large ball jar, then place the stems inside, cut side down. Add the top and it will stay fresh for 3 to 5 days in the refrigerator! (See How to Store Basil for more.)

Ways to use pesto

Once you’ve made your basil pesto: what to do with it? There are thousands of recipes for how to use basil pesto online and in cookbooks. To help you sort through the clutter, here are our best recipes with pesto:

• Pizza: Slather pesto on on pizza dough to make Pesto Pizza
• Pasta: Add a swirl of basil pesto to make Pesto Pasta, Pesto Spaghetti, Pesto Tortellini, Pesto Gnocchi, Pesto Mac and Cheese, or Pesto Cavatappi
• Pasta Salad: Go for bright green Pesto Pasta Salad
• Salmon: Bake up roasted Pesto Salmon
• Shrimp: Make Shrimp Pesto Pasta or Easy Pesto Shrimp
• Aioli: Add to mayo for a creamy Pesto Aioli
• Salad Dressing: Try Pesto Salad Dressing

01

Pesto Pizza Recipe

02

Pesto Pasta

03

Pesto Pasta Salad

04

Pesto Tortellini

This basil pesto recipe is…

Vegetarian and gluten free. For vegan, plant-based, and dairy-free, use Vegan Pesto.

Basil Pesto Recipe

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★★★★★

4.9 from 7 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: Heaping 1 cup (about 18 tablespoons)

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Description

This basil pesto recipe is a flavor-packed classic Italian sauce starring basil, pine nuts, olive oil, and Parmesan cheese!

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Ingredients

• ½ cup raw unsalted pine nuts, cashews, or walnuts*
• ½ cup grated Parmesan cheese
• 2 medium garlic cloves
• 2 cups loosely packed fresh basil
• 1 tablespoon fresh lemon juice
• ¼ teaspoon kosher salt
• ½ cup olive oil, plus additional as needed

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Instructions

1. In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
2. In food processor**, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.
3. Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.

Notes

*Pine nuts are traditional, but can be expensive. We’ve tested both cashews and walnuts and they have great flavor. Since we often have these stocked in our pantry, we use these variations more often than pine nuts. 

**You also can do the same method using a mortar and pestle, adding the basil leaves gradually and crushing them against the sides of the mortar. 

• Category: Sauce
• Method: Blended
• Cuisine: Italian

Keywords: Basil pesto, basil pesto recipe, Pesto recipe, Pesto

A Couple Cooks - Recipes worth repeating.

Here’s a versatile ingredient that infuses fall flavor into everything it touches: Apple Cider Syrup! This boiled apple cider is reduced until it’s sweet and fruity with a few cinnamon sticks to infuse a spiced flavor. It comes out thick and syrupy, perfect as a simple syrup for fall cocktails and for drizzling over ice cream, pancakes, waffles and more! Here’s how to do it!

Ingredients for boiled apple cider syrup

This apple cider syrup recipe is simple to make and requires just 3 ingredients! Boiled apple cider reduces to a thick syrup, though it needs a bit of sugar for just the right texture. Here’s what you’ll need:

• High-quality apple cider, preferably from your farmers market or local orchard. Look for unfiltered cider, which maintains the best flavor and color.
• Granulated sugar, or substitute brown sugar; this helps to thicken the syrup
• Cinnamon sticks to add a robust, spiced flavor

Type of apple cider to buy

There are a few major types of apple cider you’ll find at the store or apple orchard. Here’s a breakdown and what we prefer for boiled apple cider syrup:

• Unfiltered vs filtered: Apple cider is sold unfiltered, which has the pulp and sediment, and filtered, which is basically like apple juice. For the best flavor and color for this syrup, choose unfiltered! But it works with filtered as well.
• Pasteurized vs unpasteurized: Pasteurizing apple cider makes it more shelf stable. If it’s unpasteurized, it can turn into hard cider or apple cider vinegar over time, so you should drink it within 2 weeks. Unpasteurized cider has more risk of bacteria, so we recommend pasteurized.

Ways to use apple cider syrup

There are so many ways to use this apple cider syrup! We originally made it for use in a margarita, but there are so many more ways to use it. Here are a few ideas on how to use apple cider syrup:

• Cocktails, like a fall margarita or apple cider Old Fashioned
• Ice cream, like vanilla or cinnamon ice cream
• Pancakes, like pumpkin pancakes or apple pancakes
• Waffles, like classic waffles
• Oatmeal, like apple cinnamon oatmeal or classic oatmeal

How do you plan to use it? Let us know in the comments below!

More apple cider recipes

Love apple cider? Try these tasty recipes starring the season’s favorite drink:

• Try Mulled Cider, Spiked Apple Cider or Hot Apple Cider
• Go for an Apple Cider Hot Toddy
• Make an Apple Cider Margarita or Apple Cider Mule
• Go for Fireball and Apple Cider
• Make an Apple Cider Martini or Apple Cider Mimosa

01

Mulled Cider

02

Apple Cider Hot Toddy

03

Apple Cider Margarita

04

Apple Cider Martini

This boiled apple cider syrup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Apple Cider Syrup (Boiled Cider)

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Cook Time: 30 minutes
• Total Time: 32 minutes
• Yield: ¾ cup

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Description

This boiled apple cider syrup recipe is a simple syrup that’s perfect for fall! Use it for drinks and cocktails, pancakes, waffles, and more.

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Ingredients

• 4 cups apple cider (unfiltered)
• ¼ cup granulated sugar
• 4 cinnamon sticks

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Instructions

1. Place the apple cider, granulated sugar and cinnamon sticks in a saucepan.
2. Bring to a low boil, then maintain a low boil for 30 to 35 minutes until reduced to ¾ cup. Use immediately or refrigerate until using (stores up to 2 weeks refrigerated).

• Category: Essentials
• Method: Stovetop
• Cuisine: Fall
• Diet: Vegan

Keywords: Apple cider syrup, apple cider simple syrup, apple cider syrup recipe

A Couple Cooks - Recipes worth repeating.

Want a fun trick for decorating drinks or baked goods? Try DIY colored sugar, an easy way to make it at home! All you need is sugar and food coloring: no need to run to the specialty baking aisle. We discovered this trick to make a fun rim for a cocktail recipe, and we couldn’t believe how easy it was! Here’s what to do.

How to make colored sugar

It’s simple to make colored sugar at home. The only tool you need is a glass canning jar with a lid. Here’s what to do:

1. Shake ¼ cup sugar with 1 to 3 drops of food coloring: In a glass canning jar with a top, place the granulated sugar and food coloring. Use 1 drop for light colors and 3 drops for bright colors. Shake the ingredients vigorously for about 30 seconds until the color is fully distributed.
2. Allow to dry: Pour the sugar onto a foil-lined baking sheet. Remove any clumps of food coloring with a spoon. Allow to dry for 20 minutes.
3. Break up clumps and store: Break up any clumps with your fingers, or shake the sugar again in the jar to remove the clumps. Use immediately or store in a sealed container.

Tips for DIY colored sugar

This colored sugar came together quickly; it was perfect for this festive margarita we whipped up! There are a few notes to keep in mind as you whip up your sugar:

• Darker colors may need more drops of food coloring. This black sugar required 8 to 10 drops of food coloring to get a saturated color. It also required more time drying (allow at least 30 minutes for darker colors.
• Shake vigorously. Sometimes bits of food coloring can clump with the granules: this is ok! Shake as well as you can, then you can remove any clumps you see before drying with a spoon.
• Remove clumps after drying. As you see from the photos above, some natural clumps form as the sugar dries. These are easy to remove after drying. Simply use your fingers to smash the clumps, or you can place it in the jar again and shake to revive the texture.

Ways to use it

There are so many ways to use this DIY colored sugar! We love to use it for cocktails, but the uses are endless! Here are a few ideas for how to use it:

• Cocktail drink rims for fall cocktails, Halloween cocktails, or Christmas cocktails
• Cookies like sugar cookies or iced applesauce cookies
• Cupcakes like carrot cake cupcakes
• Cakes like vanilla mug cake, chocolate mug cake or pumpkin cake

How do you plan to use it? Let us know in the comments below.

This colored sugar recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Colored Sugar

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Rest Time: 20 minutes
• Total Time: 25 minutes
• Yield: ¼ cup

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Description

Here’s how to make colored sugar! This easy DIY project is perfect for decorating drinks, cookies, cupcakes, and more.

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Ingredients

• ¼ cup granulated sugar
• 1 to 3* drops food coloring

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Instructions

1. In a glass canning jar with a top, place the granulated sugar and food coloring. Use 1 drop for light colors and 3 drops for bright colors. Note that some colors may need additional food coloring (black needs about 8 to 10 drops).
2. Shake the ingredients for about 30 seconds until the color is fully distributed. Add any additional drops of food coloring as needed; make sure to shake well to avoid clumps.
3. Pour the sugar onto a foil-lined baking sheet. Remove any clumps of food coloring with a spoon. Allow to dry for 20 minutes (or about 30 minutes for black).
4. Break up any clumps with your fingers, or shake the sugar again in the jar to remove the clumps. Use immediately or store in a sealed container.

• Category: Essential
• Method: No Cook
• Cuisine: Sugar
• Diet: Vegan

Keywords: Colored sugar

A Couple Cooks - Recipes worth repeating.

Got melon? Here’s a fun way to use it: in watermelon salsa! Throw cubes of this juicy summer fruit together with lime, jalapeño, and cilantro, and it’s an unexpected spin on the classic Mexican dip. Spoon in mouthfuls with tortilla chips, or it’s great for serving with grilled fish, chicken or tacos. It’s perfect for parties, and this bowl always disappears very quickly at our house!

Ingredients in watermelon salsa

Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces in Mexican cuisine that can be made with or without tomatoes. The most popular salsa is with red tomatoes, but there dozens of popular variations like corn salsa, peach salsa, mango salsa, and more.

This watermelon salsa uses the same concept as a fresh tomato salsa but uses cubed watermelon instead! We like cutting the cubes pretty small to make it an integrated texture, but you can also leave them in bigger cubes for a larger, chunky look. The ingredients for watermelon salsa are:

• Ripe watermelon
• Tomato
• Red onion
• Jalapeño pepper
• Cilantro
• Lime juice
• Granulated sugar
• Salt

Best way to cut a watermelon into cubes

Often we used to feel daunted when making watermelon recipes because this melon is notoriously tricky to cut. But here’s a method for how to cut a watermelon that makes it quick, simple and painless:

1. Cut in half through the middle. Use a large Chef’s knife to slice the watermelon in half through the middle (not lengthwise).
2. Cut into slices. Flip the half over onto the flat base, then cut it into slices.
3. Slice of the rinds with a paring knife. Switch to using a small paring knife (using a smaller knife gives you more control). Slice off the rind of each slice.
4. Cut a grid pattern to make cubes. Switch back to the Chef’s knife. Make a grid pattern to cut the watermelon into cubes.

Tips for making watermelon salsa

Watermelon salsa is like any fresh salsa: the only time consuming part is chopping all the fruits and vegetables! But there are a few things to note about adjusting the flavors. Here are a few notes on the method:

• Adjust the heat level to taste. This watermelon salsa recipe comes out mild since we’ve called for removing the jalapeño seeds. But if you like spicy salsas, use some of the seeds: or you can even use the entire pepper.
• Add sugar or salt to taste. Depending on the ripeness of your melon, you may want to add additional sugar to the salsa. It also may need a pinch or two more salt: make sure to taste and adjust as necessary!

Storage info

This watermelon salsa tastes best the day it is made. However, it stores up to 2 days refrigerated. It will gather liquid during refrigeration so you may need to drain or use a slotted spoon for serving. We prefer eating it day of, though: with lots of extra tortilla chips!

How to serve it

The best way to serve watermelon salsa? Add a big bag of tortilla chips and you’re in business! It also works great with plantain chips or your favorite dipper of choice. But don’t stop there: it’s a zingy sauce to serve with grilled fish and more. Here are some ideas for serving:

• Tortilla chips or plantain chips
• Fish like Easy Grilled Salmon, Mahi Mahi, or Grilled Halibut
• Shrimp like Shrimp Skewers or Sauteed Shrimp
• Chicken like grilled chicken
• Tacos like Cod Fish Tacos, Tuna Tacos, Salmon Tacos or Easy Vegan Tacos

More watermelon recipes

When it’s watermelon season, you’ve got to take advantage! Here are a few watermelon recipes to try:

• Go for Watermelon Feta Salad
• Try a Watermelon Slushie, Watermelon Water, Watermelon Lemonade, or Strawberry Watermelon Smoothie
• Mix up Watermelon Sorbet
• Preserve it with Pickled Watermelon Rind

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Watermelon Feta Salad

02

Watermelon Slushie

03

Watermelon Sorbet

04

20 Juicy Watermelon Recipes

This watermelon salsa recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Watermelon Salsa

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 8

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Description

Watermelon salsa is a fun way to use this juicy melon! Combine it with lime, jalapeno, and cilantro for a zingy dip or sauce.

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Ingredients

• 2 cups finely diced fresh ripe watermelon
• ½ cup diced tomato (optional)
• ¼ cup diced red onion
• 1/2 jalapeño pepper, minced and seeds remove
• ¼ cup finely chopped cilantro
• 2 tablespoons lime juice
• ½ teaspoon granulated sugar (optional or more to taste)
• ¼ teaspoon kosher salt
• Tortilla chips, for serving

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Instructions

1. Prepare the watermelon, tomato, onion, jalapeño, and cilantro as listed above.
2. In a bowl, mix all ingredients gently together with the lime juice, sugar and salt. Serve immediately or wait 5 minutes to let the flavors meld. Taste and add more sugar or salt to adjust the flavor as desired. Serve with chips or with grilled fish, shrimp or chicken, using a slotted spoon to drain juices before serving. Tastes best the day it is made, but it stores up to 2 days refrigerated (it will gather liquid during refrigeration so you may need to drain or use a slotted spoon for serving). 

• Category: Appetizer
• Method: No Cook
• Cuisine: Mexican Inspired
• Diet: Vegan

Keywords: Watermelon salsa

A Couple Cooks - Recipes worth repeating.