Preheat the oven to 350 degrees F. Remove the chicken giblets. Rinse the chicken and pat it dry. In a small bowl, toss together the garlic, blackening seasoning, oil, lemon halves, thyme sprigs, salt, ...

1. Fill a large bowl with ice water. In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain ...

In a food processor, combine all the ingredients; cover and process until smooth. Transfer to a small bowl; serve immediately.

1. In a large bowl, toss the spinach, peas and tomatoes. In a medium skillet, heat the oil. Add the onion and cook over moderately high heat until lightly golden, 4 minutes. Add the chile, ginger, ...

In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps.

1. Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of ...

Roast the poblano directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel, seed and chop the poblano. Preheat a cast-iron skillet. Add the tomatoes, tomatillos and ...

In a large bowl, combine the vinegar, garlic oil, ginger, garlic, lemongrass, and agave nectar. Add the steak, turning to coat well in the marinade. Cover the bowl tightly with plastic wrap and ...

Generously season ribs with salt and pepper. Heat butter in a Dutch oven over medium heat and add ribs. Sear ribs on all sides until they get nice and brown. Remove ribs and add scallions, garlic, ...

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart ...

After I got all my ingredients I went ahead and spread a heaping amount of goat cheese to each slice of bread. Depending on your fondness to this tart cheese, use as much as you'd like. I LOVE IT, so ...