Thyme tea is a restorative herbal tea made with just boiling water and fresh thyme! Just 5 minutes to the…
Thyme tea is a restorative herbal tea made with just boiling water and fresh thyme! Just 5 minutes to the perfect cup of tea.
Did you know you can make herbal tea using fresh herbs? This is the best trick for using up this fresh herb. Try thyme tea: it’s restorative, delicious, and takes just 5 minutes to steep!
When Alex and I tried this for the first time, we were astounded by the flavor. Thyme tea tastes herby, fragrant and satisfying. It’s a fun way to make DIY tea, and makes drinking water much more exciting. Here’s what to do!
How to make thyme tea
Thyme tea requires just two ingredients: fresh thyme and water! You’ll be amazed at the amount of flavor that comes from just two ingredients. Thyme adds an herbaceous flavor that’s cozy and satisfying. This recipe is best to make in the summer when you’ve got lots of herbs in your garden or in pots. Of course, you can still make it in the winter using fresh thyme from the grocery store. Here’s how to make thyme tea:
Boil: Boil a pot of water. We use an electric tea kettle (that we also use for our morning coffee).
Harvest herbs: Add 8 to 10 fresh thyme sprigs to a mug.
Steep: Pour on the water. The exact quantity doesn’t matter: just fill up the mug! Allow to stand for 5 minutes, then enjoy.
Possible thyme tea benefits
Thyme is known to have medicinal benefits such as soothing a sore throat, helping with digestion, and so forth. So, it’s possible thyme tea does the same! We won’t promise that a cup of thyme tea will cure all your ailments, but many people believe in the power of herbal tea. But it can’t be argued that it’s positively soothing to drink a cup! (Here’s more about the benefits of thyme.)
Tips for growing herbs at home
If you’re not growing herbs in pots or garden space, all you need is a few pots and a sunny ledge. Fresh herbs are incredible for your cooking, and you can use them to make herbal teas or even just sprinkle into olive oil as a dip. For tips on how to get started, go to our tutorial, How to Grow Herbs.
Other types of herbal teas
You can make tea with all sorts of herbs! Here are a few more herbal tea recipes to try:
8 to 10 fresh thyme sprigs (standard or lemon thyme)
Boiling water
Instructions
Bring the water to a boil.
Wash the thyme thoroughly.
Place the thyme sprigs in a mug, and pour over the boiling water. Allow the thyme to steep for 5 minutes. Remove the thyme and enjoy. (Alternate method: If you prefer, you can also chop the thyme leaves and place them in a tea strainer before steeping.)
More herbal drinks
Here’s a way to use herbs in drinks: in infused water recipes! Here are some of our favorites:
Few things in life are as mouth-watering as the Perfect Ribeye Steak. If you’re a fan of juicy steak, this ribeye recipe is about to become your new go-to for epic results. Fiery hot coals kick off the smoky cooking, followed by a butter-basting technique in a cast iron pan that infuses the meat with rich, savory goodness. Meanwhile, smashed garlic and fresh Mediterranean herbs elevate the flavors to the next level.
Cooking ribeye steak isn’t just about tossing it on the grill. Instead, the secret to a perfectly cooked steak lies in the cooking process. That’s where I come in to guide you step by step. This easy recipe is crafted to help you achieve ribeye steak perfection every single time.
First, you’ll love the cooking time on this recipe because it’ll be ready faster than you can get a table at your favorite steakhouse. Next, there’s nothing quite like a tender ribeye steak with that rich marbling that gives it its signature flavor. But what really sets this recipe apart is the butter basting for the last 20 degrees of cooking.
This steak recipe starts by first getting a good sear on the grill. After that, it moves to a cast iron skillet with a garlic-herb butter baste. Consequently, this method delivers a steak that’s perfectly cooked and full of flavor. It works especially well with thick cuts, such as a tomahawk steak or our bone-in ribeye steak, because it allows you to get a delicious crust while keeping the inside tender and juicy.
Beautiful Ribeye Steak – Good steak is essential for the best flavor. A ribeye cut that has good marbling gives the best results. Next, we’ll slather the outside of the steak with FYR BLK Hot Sauce as a binder. Then, we’ll generously season it with black pepper, kosher salt, garlic powder, and some Bourbon Prime seasoning.
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Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
Butter Baste – Unsalted butter, fresh sprigs of rosemary and thyme, and a few smashed garlic cloves are all that’s needed.
This combo of fresh herbs and then the butter gives your steak a next-level flavor. It’s absolutely perfect for special occasions or just a weeknight dinner for two with a glass of red wine.
How to Cook the Perfect Ribeye Steak
Let’s get into the cooking process. First, take your ribeye steak out of the fridge. For the best results, let them come to room temperature. Preheat your grill to super high heat, aiming for about 400-450 degrees F. This high heat is undoubtedly the first key to the recipe’s success.
Place your steak over the hot coals and then let them sear for about 4-5 minutes per side. Or once the meat reaches an internal temperature of 100 degrees F. This step allows us to achieve a good crust on the steak while also capturing all the extra flavor from the smoky grill.
Next, pull the steak off the grill and then lower the heat to medium (around 325 degrees F). Add a cast iron skillet to the grill and then let it heat up fully.
Place your steak back into the pan once the cast iron pan is hot. Drop in the butter, rosemary, thyme, and garlic cloves. As the butter melts, spoon-baste the steaks, ensuring the foam stays white or yellow. If the butter starts to brown or blacken, immediately remove the hot skillet and cool. If needed, replace the butter to avoid bitterness.
Cook the steak until it reaches an internal temperature of 120 degrees F. Once the steak is perfectly cooked, go ahead and remove it from the skillet. Now, let it rest on a warm plate for 5-10 minutes to settle all the juices.
If you’re feeling fancy, toss some shrimp or lobster meat into the skillet for 2-3 minutes. It goes perfectly with that steak and garlic butter! Plus, the delicious butter baste is already created, so you might as well take advantage of it!
After mastering the perfectly delicious ribeye steak, some killer sides will complete the feast. You can’t go wrong with some baked potatoes smothered in butter, sour cream, and chives. Or, consider some creamy mashed potatoes, some roasted vegetables, or a fresh green salad.
Also, if you’re on the hunt for different butters to enhance your steak recipes, make sure to check out my Best Butter Recipes.
Storing & Reheating Leftovers
If you have leftovers, then be sure to store your steak in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat avoid the microwave and, alternatively, warm the steak in a hot pan over medium heat to keep it juicy and tender.
FAQs
What’s the best wayto achieve a good searon a ribeye steak?
To get that perfect sear, make sure your ribeye steak is at room temperature before cooking. Also make sure your coals are nice and hot and that your grill has preheated before laying them down on the grill grates. Just like an oven, we want the grill to already be hot before placing the steak on it!
Do you recommend that I salt steaksand let them brine in the fridge beforehand?
While this step is not required, if you’ve got the time, it’s definitely worth trying. This process, known as dry brining, enhances the steak’s flavor and helps to tenderize it.
Simply season your ribeye with kosher salt, then place it uncovered in the fridge for at least 1 hour, or up to 24 hours for the best results. This allows the salt to penetrate the meat, drawing out moisture and then reabsorbing it, which results in a juicier and more flavorful steak when cooked.
Where can I source the highest-quality ribeye steaks online?
When looking to source the highest-quality ribeye steaks online, you have several excellent options. Reputable sources include Snake River Farms, known for their American Wagyu beef, and Porter Road, which offers dry-aged, pasture-raised ribeye steaks.
Additionally, ButcherBox delivers grass-fed, grass-finished beef directly to your door, and Crowd Cow allows you to choose from a variety of sustainable farms. For those seeking premium cuts, Holy Grail Steak Co. is another top choice, offering a selection of ribeye steaks from renowned farms and producers.
Slather your steak in FYR BLK Hot Sauce. Then, generously season your favorite cut of steak with salt, pepper and garlic powder all over. Add a little seasoning of Bourbon Prime or your favorite steak rub.
Preheat your grill for high heat direct cooking (about 400-450F).
Add your steaks to the grill to sear directly over the hot coals for 4-5 minutes per side or until it is 100F internal. This will add all that smokiness to the outside of your steaks.
Pull the steaks off and lower the temp on the grill to medium (about 325F).
Add a cast iron skillet with some oil over the fire and add the steak back to the skillet.
Drop in the butter, rosemary, thyme and garlic cloves. Slowly baste the steaks with the butter. Make sure the butter’s foam is white and not brown or black. If it's brown or black, then pull the skillet off to cool more.
When the steak is 120F internal or done to your liking, pull it off and let rest for 10 minutes.
(Optional) Add some shrimp or lobster meat to the skillet with all that butter to cook for 2-3 minutes for an extra punch of flavor!
This tarragon chicken recipe is a one skillet wonder! The juicy chicken breasts are bathed in a velvety cream sauce…
This tarragon chicken recipe is a one skillet wonder! The juicy chicken breasts are bathed in a velvety cream sauce infused with fresh tarragon and garlic. If you’re like our family, you’ll be licking the skillet clean!
Why we love this recipe
Here’s a chicken dinner we guarantee everyone will go crazy over: tarragon chicken! As cookbook authors who’ve been writing recipes for over a decade, Alex and I have found a secret weapon for making recipes taste over-the-top delicious: fresh tarragon! We’ve been growing it in our herb garden and it adds a fresh undertone that makes each bite absolutely irresistible.
The juicy chicken cutlets swim in a velvety cream sauce infused with fresh tarragon and garlic, and it will make you want to lick the skillet clean! Even better, it takes just 25 minutes to whip up. Our house goes crazy over it!
Ingredient notes for tarragon chicken
This chicken tarragon recipe has simple ingredients that come together for big flavor! We’re currently experimenting with dairy-free recipes for one of our children, so we’ve added some dairy-free swaps as well.
Chicken breast: Buy organic chicken if at all possible. Look for boneless skinless chicken breasts, or cutlets if possible. If you can’t find cutlets, you can butterfly them by slicing them in half horizontally.
Olive oil: Olive oil is our cooking oil of choice, and it infuses delicious flavor into the seared chicken.
Spices: A custom blend of garlic powder, onion powder, salt and pepper is all you need.
Fresh tarragon: The fresh herb makes all the difference; you can find fresh tarragon in the herb section at your local grocery. While you can substitute dried, the flavor won’t be nearly as good (use 1 ½ teaspoons dried tarragon).
Garlic: Fresh garlic is key for the flavor; do not use jarred garlic. Garlic powder could work as a substitute; try 1 teaspoon garlic powder.
Butter, heavy cream, and milk: These dairy products form a rich and creamy sauce. For dairy-free, this recipe should work with vegan butter, cashew cream, and oat milk.
Flour: Flour is used as a thickener to make a sort of roux with the butter, a French tradition for making a sauce. You can substitute cornstarch for gluten-free (see notes below).
What is tarragon, anyway?
Tarragon is an herb with a distinctive licorice-like flavor. It has slender, dark green leaves and small, greenish-yellow flowers. Tarragon is often used in French cooking, though it’s native to Central Asia and Siberia. It pairs well with chicken, fish, and eggs, and it’s a key ingredient in classic sauces like béarnaise and tartare.
Swapping out the flour
This recipe uses flour as a thickener in the cream sauce. For a gluten-free recipe, substitute half the quantity with cornstarch. If using cornstarch, mix it in a small bowl with ½ tablespoon water and add it with the cream and milk.
Note on serving size
This tarragon chicken recipe makes 4 modest servings. If you’ve got very hungry eaters or more people to feed, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches.
Ways to serve tarragon chicken
Chicken tarragon becomes a meal quickly with a grain and a vegetable, or add a crisp green salad! Here are a few easy ideas for how to make it into a meal:
We’ve found that chicken tarragon is best enjoyed fresh the day of making. However, you can cook the chicken and sauce ahead of time and store them separately in the refrigerator, and it still tastes great! Reheat them gently on the stovetop when ready to serve.
More chicken dinners
Looking for more fun chicken dinner ideas? This healthy protein always goes over well in our house as an easy dinner. Here are a few of our top fan favorites:
This tarragon chicken recipe is a one skillet wonder! The juicy chicken breasts are bathed in a velvety cream sauce infused with fresh tarragon and garlic. If you’re like our family, you’ll be licking the skillet clean!
Ingredients
2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
1 tablespoon flour (or ½ tablespoon cornstarch for gluten-free*)
¾ cup heavy cream (or cashew cream, for dairy-free)
¼ cup 2% milk (or oat milk)
Instructions
Prepare the chicken: Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally into 4 thin cutlets (skip this step if you bought cutlets). Sprinkle the chicken on both sides with the salt, pepper, garlic powder, and onion powder.
Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned and fully cooked (internal temperature should reach 165°F). Remove the chicken to a plate.
Make the sauce: In the same pan, melt the butter over low heat. Add the tarragon and minced garlic and cook for 30 seconds until fragrant. Stir in the flour until foamy, another 30 seconds. Add the cream and milk and increase to medium. Simmer for 2 to 3 minutes, stirring and scraping the pan, until the sauce thickens slightly.
Finish the dish: Return the chicken to the pan, warming each side for about 1 minute in the sauce. Serve immediately, with the sauce spooned over the chicken. Garnish with finely chopped tarragon. Leftovers store up to 3 days refrigerated; reheat gently in a skillet.
Notes
If using cornstarch, mix it in a small bowl with ½ tablespoon water and add it with the cream and milk.
You can substitute dried tarragon, but the flavor won’t be nearly as good. Use 1 ½ teaspoons dried tarragon.
This tarragon chicken recipe makes 4 modest servings. If you’ve got very hungry eaters or more people to feed, consider making 1.5 times or double the recipe. If so, use a very large skillet and pan-fry the chicken in batches.
Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor a…
Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor a luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!
Why we love this recipe
Here’s a pasta recipe that’s endlessly customizable—and don’t you want to dive right into that bowl? This linguine pasta is a burst of flavor: garlic, Parmesan cheese, fresh basil and chives, and a hint of cream make a luscious sauce that makes you melt into each bite.
Alex and I created this linguine recipe to work for a variety of occasions. It’s great for summer with the fresh herbs: you can even add sliced cherry tomatoes for a vegetarian main dish, or chunks of pan seared chicken or sauteed shrimp. Or, it’s a great side dish for grilled salmon or veggie kabobs. This one’s a favorite of our kiddos too. (Because white sauce pasta? Yum.)
Ingredient notes for linguine pasta
Linguine is quick and simple, and this recipe comes together in under 30 minutes. Like any Italian recipe, it’s all about quality of the ingredients! Here are some tips on ingredients and substitutions:
Linguine: Linguine is a long pasta shape similar to fettuccine, but thinner and elliptical shaped instead of flat. It works well with vegetables and creamy sauces, just like fettuccine. (We like it even better than fettuccine because it’s lighter!)
Fresh garlic: Don’t make this pasta sauce without the fresh garlic: it’s a must for that aromatic flavor.
Fresh herbs: Fresh herbs are another must here. We used basil and chives, but it’s also great with oregano, tarragon, thyme, and fresh dill.
Lemon zest: Lemon zest also infuses a big amount of citrus flavor.
Milk, cream, Parmesan, Pecorino, and Italian seasoning: This simple mixture makes the base of the sauce. Pecorino cheese is an aged cheese similar to Parmesan, but the bold, salty flavor enhances the sauce even more. We think it’s essential if you can find it!
Ways to make it a main dish
This linguine pasta is simple as is, and works as a side dish to grilled chicken, grilled fish, grilled shrimp, and more. Or, you can do the following to make a main dish pasta:
Sliced raw cherry tomatoes make more of a finished vegetarian main dish (just serve with protein-packed sides like white beans).
Shrimp linguine is a great way to serve this pasta as a main dish
Other pasta shapes
If you love this recipe and don’t have linguine on hand, you can use other long pasta shapes like spaghetti or bucatini. Short pasta shapes work as well with the sauce flavoring, like orecchiette, penne, cavatappi, or gemelli.
Storing leftovers
This linguine recipe tastes best freshly made: the sauce tastes the best and creamiest right out of the pan. We don’t recommend making this recipe ahead, though you can portion out the sauce ingredients and mince the garlic in advance, storing refrigerated until cooking.
Leftovers last refrigerated for up to 3 days. If you can, save some of the pasta water and add it when reheating to make the sauce creamy again.
This linguine pasta recipe is vegetarian. For gluten-free, use gluten-free linguine.
Frequently asked questions
What herbs work best for this dish?
You can experiment with basil, parsley, chives, oregano, thyme, or a combination of your favorite herbs.
Can I make this dish ahead of time?
It’s best to enjoy this pasta dish freshly made for the most vibrant flavors. For make ahead prep, you can portion out the sauce ingredients and mince the garlic in advance, storing refrigerated until cooking.
Can I freeze the leftovers?
It’s not recommended to freeze the cooked pasta: this dish is best freshly made.
Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor the luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!
Ingredients
8 ounces linguine
2 tablespoons salted butter
4 garlic cloves, finely minced
Zest from 1 lemon (about 1 teaspoon)
1 cup 2% milk
¼ cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons grated Pecorino (optional but recommended)
Start a large pot of generously salted water to a boil. Add the linguine pasta and boil until al dente (check a few minutes before the package instructions indicate and taste to assess doneness). Before draining, reserve about ½ cup pasta water. Then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
In a very large skillet, heat the butter over medium heat. Add the minced garlic and lemon zest and stir briefly. Add the milk, heavy cream, Parmesan cheese, Pecorino cheese, Italian seasoning, and ¾ teaspoon kosher salt and cook for about 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon water. Pour it into the pan with the sauce, then stir at a simmer for 1 to 2 minutes until it thickens.
Taste and add one more pinch of salt. Enjoy immediately (tastes best freshly made). Leftovers last refrigerated for up to 3 days. If you can, save some of the pasta water and add it when reheating to make the sauce creamy again.
This tangy chicken pasta salad is packed with Mediterranean flavors and is our family-favorite summer lunch or dinner! It’s a…
This tangy chicken pasta salad is packed with Mediterranean flavors and is our family-favorite summer lunch or dinner! It’s a mix of tender chicken, sun dried tomatoes, artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette.
Summer is pasta salad season, in our opinion. Here’s a new recipe our entire family goes crazy over: this chicken pasta salad! It’s full of bright Mediterranean-inspired flavors, and so fun and carefree, Alex and I love it for patio meals or picnic lunches.
The chicken is easy to pan sear and comes out so flavorful! Pair that with both fresh and sun dried tomatoes, tangy artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette, and the mixture of flavors and textures is unreal! It’s a spin this popular tortellini salad we’ve been making for years, and this chicken version is a new fave.
Featured reader comment
“This dish is amazing. The flavors are spot on. Such a refreshing summer dish. I put the chicken breasts on the grill. Very easy recipe. Can’t wait to make it again!” -Nancy
Ingredients in this chicken pasta salad recipe
We love this chicken pasta salad recipe as a lunch idea (it saves well for days) or a simple dinner on the patio. It’s also great as a summer side dish for a potluck or barbecue. While the ingredient list in the recipe below may seem long, never fear! Many are pantry staples.
Chicken: You’ll need chicken cutlets here, or you can butterfly the chicken yourself (simply slice it in half horizontally).
Penne pasta: We like penne pasta in a pasta salad, but you can use other short pasta like fusilli (spirals) or shells.
Cherry tomatoes and sundried tomatoes: Two types of tomatoes add big flavor.
Canned artichoke hearts: Artichokes bring a signature tang: these are required!
Red onion, arugula, garlic, and parsley (optional): These fresh ingredients round out the fresh flavors.
Fresh lemon: Both the zest and juice add big flavor to this recipe.
Shaved Parmesan cheese: This savory, chewy element makes the salad extremely satisfying. Omit it for dairy-free.
Seasonings and pantry ingredients: Italian seasoning, garlic powder, onion powder, oregano, smoked paprika, and salt round out the seasonings list. Olive oil is used for cooking the chicken and the dressing, and red wine vinegar makes a pop in the dressing.
How to make chicken pasta salad (basic steps)
This chicken pasta salad recipe requires about 30 minutes of prep time to cook the chicken, boil the pasta, and make the dressing. There are a few things you can do in advance (see below). Here are the basic steps:
Step 1: Mix the chicken cutlets with salt and seasonings. Add olive oil to a large skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. Rest 5 minutes before slicing into cubes, then measure out 2 ½ cups to add to the salad.
Step 2: Boil the pasta in salted water until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.
Step 3: Whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Chop the tomatoes, sun dried tomatoes, artichokes, onion, and herbs.
Step 4: Once the pasta is done, immediately place it in a bowl with the vegetables, dressing, cooked chicken, Parmesan cheese shavings, arugula, and fresh ground black pepper. Serve and enjoy!
Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. Organic standards require that the chickens have access to the outdoors and cannot be given antibiotics or growth hormones (happy chickens!).
Variations: other vegetables & cooking methods
There are loads of ways to mix up this chicken pasta salad — here are a few ideas we love!
Grilled chicken: One recipe tester used grilled chicken and said it was delicious: we love this idea!
Spinach or kale: Use these greens instead of the arugula
Fresh or canned corn: Adding corn adds a nice summery element.
Other vegetables: like zucchini, bell pepper, or olives are great adders
Feta cheese: Using feta instead of Parmesan adds another pop of salt.
Basil, dill or oregano: these herbs are also delicious (keep in mind, basil turns brown during storage).
Storing leftovers and make ahead info
This chicken pasta salad recipe stores up to 5 days refrigerated and still tastes great! Before serving leftovers, allow them to come to room temperature and add a swirl more olive oil or a bit more salt as necessary.
Another option for making this pasta salad ahead is cooking the chicken and pasta and making the dressing, then refrigerating them separately. Right before serving, chop the vegetables and mix together the ingredients.
More pasta salad recipes
We’ve made so many pasta salad recipes, and each one has a place in our hearts! Here are some of our favorites:
Absolutely! This salad is a great make-ahead option. You can prepare all the components separately, store them in the refrigerator, and combine them just before serving. The flavors will meld and develop even more over time.
Can I substitute the arugula with another leafy green?
While arugula offers a peppery bite that complements the other ingredients, you can substitute it with spinach, kale, or even romaine lettuce if you prefer a milder flavor.
How can I add more protein to this salad?
If you’d like to increase the protein content, consider adding cooked chickpeas or white beans to the salad (increase the salt as well to account for the additional ingredients).
How do I store leftover chicken pasta salad?
Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days. The arugula may wilt slightly over time, but the overall flavor will remain delicious
This tangy chicken pasta salad is packed with Mediterranean flavors and makes for a satisfying summer lunch or dinner! It’s a stellar mix of tender chicken, sun dried tomatoes, artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette.
Ingredients
For the chicken
2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
Cook the chicken: Pat the chicken dry with a paper towel and sprinkle on both sides with the kosher salt*. In a small bowl, mix the garlic powder, onion powder, oregano, smoked paprika, and a few grinds of black pepper, then sprinkle over the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate. Rest 5 minutes before slicing into cubes, then measure out 2 ½ cups to add to the salad.
Start a large pot of well-salted water to boil. Boil the pasta until al dente, according to the package instructions. Drain the pasta and run cool water over it until it is room temperature.
Meanwhile, prepare the tomatoes, sun dried tomatoes, artichoke hearts, onion, and parsley or chives as noted in the ingredients list above.
In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk in the olive oil.
As soon as the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the arugula, Parmesan cheese, and fresh ground black pepper and stir to combine.
Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more salt as necessary).
Notes
*Note: If the chicken is closer to 1 ½ pounds, use up to 1 ¼ teaspoons kosher salt. If you buy the chicken as breasts that are not already butterflied or cutlets, butterfly the chicken by placing your hand over the top of each chicken breast and using a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
This mushroom pizza is a pie everyone raves about! It’s covered with mozzarella cheese, goat cheese, savory sauteed mushrooms, and…
This mushroom pizza is a pie everyone raves about! It’s covered with mozzarella cheese, goat cheese, savory sauteed mushrooms, and fresh herbs. Here’s how to make this next level pizza recipe at home.
Why we love this recipe
Mushroom lovers: you’re in for a treat this this one! When Alex and I went to Big Sur, California last year, we had one incredible mushroom pizza with a breathtaking mountain view. It tasted so good, we knew we needed to recreate a version for you!
Our spin on that mushroom pizza is a white pizza (meaning no tomato sauce) topped with gooey mozzarella cheese, tangy goat cheese dollops, savory sauteed mushrooms, and a handful of fresh herbs. It truly is the best mushroom pizza we’ve had: and we can’t wait to share the recipe with you.
Best types of mushrooms for pizza
What kind of mushrooms go on pizza? Literally any kind of fresh mushroom will work here, but not canned.
Avoid canned. Those slimy shrooms in a can are not recommended on pizza: stick to fresh sauteed mushrooms.
Avoid raw mushrooms on pizza. When put into a hot oven, mushrooms dry out and become shriveled in the high heat. To eat mushrooms on pizza, always sauté them first.
Tips for making mushroom pizza
This mushroom pizza is a white pizza, meaning there is no tomato sauce! Of course, you can add tomato sauce if you’d like: our fan-favorite pizza sauce takes 5 minutes and has loads of flavor. Here are a few tips for this pie:
Mushroom pizza is great with or without tomato sauce. Traditionally, an Italian white pizza is anything without tomato sauce: we start ours by brushing the crust with olive oil. Then add the cheese and toppings! You can add pizza sauce if you prefer.
Sauté the mushrooms with herbs and lemon juice. Sautéing makes sure the mushrooms are juicy and seasoned. This one adds some chopped fresh herbs and a little lemon juice for next-level flavor.
Add goat cheese for creaminess. Dollops of goat cheese are required, in our opinion: they add a creamy texture and a tangy pop to the flavor.
Notes on fresh herbs
For this recipe, we used a mixture of thyme, oregano, and chives: but you could use any that you like. Of course basil would be a natural option, or a small amount of chopped rosemary! Just be sure to use rosemary in moderation: it has a very strong flavor.
We love to grow our own fresh herbs: we find one of the most satisfying things is to run out to the garden and harvest a few! You don’t even need garden space: you can just grow herbs in pots as long as you have a sunny ledge. For all of our tips on fresh herbs, see this post on How to Grow Herbs.
Dietary notes
This mushroom pizza is vegetarian.
More pizza recipes
If you’re a pizza lover like we are, here are a few more pizza recipes you’ll love:
Prepare the toppings: Clean the mushrooms and slice them. In a saute pan or skillet, heat the 1 tablespoon olive oil to medium high heat. Add the mushrooms, chopped herbs, and ¼ teaspoon kosher salt and cook for about 5 minutes, stirring occasionally. When mushrooms are tender, reduce the heat to low, add lemon juice. Remove from the heat.
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Brush a thin layer of olive oil onto the crust. Then top with the mozzarella cheese in an even layer, then the cooked mushrooms, and crumbles of goat cheese. Garnish with the chopped chives and additional thyme sprigs. Sprinkle with 1 pinch kosher salt.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.
My superpower? Dropping recipes so late on the Friday of a holiday weekend, absolutely nobody will see them. Well, except you. I’m here for us last-minute planners, we indecisive “I want to make something new this weekend, but noth…
My superpower? Dropping recipes so late on the Friday of a holiday weekend, absolutely nobody will see them. Well, except you. I’m here for us last-minute planners, we indecisive “I want to make something new this weekend, but nothing has jumped out at me.” I hope we can stop scrolling now.
I haven’t been able to get Jessica Merchant’schimichurri and pistachio grilled feta out of my head since it crossed my social media threshold a couple weeks ago. I’ve been on a green chimichurri kick (how 90s!) for the last month when I realized, after making some in preparation for the grilled chicken episode of The Recipe with Kenji and Deb that I never needed to let leftover parsley go to waste again. A bundle so easily makes a batch of one of the greatest of all the great fresh green sauces and I’ve been putting it on everything since… but feta. Until now.
Here’s how to cook farro, an ancient grain with a chewy texture! Plus, browse our top farro recipes: side dishes, salads, soups and more.
Looking for a fun side dish idea, or a whole grain to make a killer salad? Farro is a whole grain that can be used as an alternative to rice, barley or other grains. We love it for its chewy texture and nutty taste. There’s nothing better than tossing this grain with butter, garlic and fresh herbs as a simple side dish! You can use this grain to whip up all sorts of recipes, and it’s become easy to find at the grocery. Here’s how to cook farro so it’s perfectly tender, and some of our favorite farro recipes for using it.
What is farro?
Farro is a whole grain that’s plump and chewy, with a texture similar to barley. It’s an ancient grain that was eaten in the Roman empire and even found in Egyptian tombs. Farro has been a staple in Italian cuisine for centuries, and spread to global popularity with the recent interest in whole grains. Farro can be boiled on the stovetop, cooked in a rice cooker or in a pressure cooker (Instant Pot). There are a few types you can find in American grocery stores:
Pearled farro has all of the bran removed from the grain, making it quicker to cook but removing some fiber. The cook time is 15 to 20 minutes.
Semi-pearled farro has part of the bran removed, retaining some additional fiber. The cook time is 25 to 30 minutes.
Whole farro is the whole grain and takes the longest to cook. It’s the hardest to find in grocery stores. The cook time is 30 to 40 minutes.
The recipe in this article is for pearled and semi-pearled farro. As a note, the labeling of this grain in the grocery store can be confusing. Many packages don’t contain the words pearled or semi-pearled. Check the cook time on the package as a guide, then follow our recipe below.
How to cook farro
Farro is easy to cook on the stovetop. For every 1 cup of farro, you’ll need 3 cups of water or broth for it to fully cook through. Then drain any excess liquid once it is tender, which is different from grains like rice or quinoa. Here are the basic steps for how to cook farro (or jump to the recipe below):
Rinse: Rinse the grains under cold water in a fine mesh strainer.
Add water: In a large saucepan, place 1 cup farro, 3 cups water and ½ teaspoon kosher salt and bring it to a boil.
Simmer: Reduce the heat to a simmer and cover. Cook until the grains are tender, about 15 to 20 minutes for pearled and 25 to 30 minutes for semi-pearled.
Drain: Drain any excess water. Stir in an additional ¼ teaspoon salt.
More FAQ
Here are a few more facts about farro:
How much does 1 cup dry farro make? About 2 to 2 ½ cups cooked.
What are other names for farro? Spelt, emmer, and einkorn are other names for the grain in English that denote different sizes, from largest to smallest. Emmer is what you’ll find in most American stores. In Italy farro is labeled to denote its size as farro grande, farro medio, and farro piccolo.
How to season as a side dish
Want to serve farro as a simple side dish? Transform it into garlic herb farro! It’s fast and easy, and it makes this grain taste irresistible. Here’s what to add to the pot once you’ve drained it:
1 tablespoon butter or olive oil
1 garlic clove, minced
2 tablespoons fresh herbs, like fresh thyme, chives, oregano or basil
Top farro recipes
Want to cook up a pot of this whole grain to use in recipes? Farro is an especially great base for grain salads. Mix it with some fresh or cooked vegetables, and drizzle with olive oil and vinegar. Or add it to soups and stews as an alterative to barley! Here are a few of our top farro recipes and serving suggestions for this ancient grain:
Rinse the farro under cold water in a fine mesh strainer. In a large saucepan, place the farro, water and ½ teaspoon of the kosher salt and bring it to a boil.
Reduce the heat to a simmer, cover, and cook until the grains are tender, about 15 to 20 minutes for pearled farro and 25 to 30 minutes for semi-pearled farro. Taste test a grain to see if it is tender (if the package is unmarked, just cook until tender).
Drain any excess water. Add the additional ¼ teaspoon salt and the olive oil or butter. If using, stir in the minced garlic and herbs. Taste and add additional salt if desired.
Category:Side Dish
Method:Stovetop
Cuisine:American
Diet:Vegan
Keywords: farro, how to cook farro, farro recipes, farro recipe
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Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. 
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