Serious Eats: Recipes
Thyme-Roasted Chicken With Blue Cheese, Hazelnuts And Creamed Kale
Note: Consider using Dunbarton Blue in place of standard blue cheese. It's a blue-veined cheddar from fourth-generation Wisconsin cheesemaker Chris Roelli. It sports the nuttiness of a Parmesan, the pungency of blue cheese, and the crystallization of a good aged cheddar. It's available in some well-stocked cheese stores and online at igourmet.com.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!