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Polina Chesnakova

Articles written by Polina Chesnakova

Polina Chesnakova is a cook, baker and the writer behind Chesnok, a food blog inspired by her Russian-Georgian heritage. If she could, she would eat every meal as a picnic, followed by ice cream. She currently lives in Providence, RI.

Chicory Salad with Brown Butter Vinaigrette and Smoked Blue Cheese


A warm and nutty yet sharp vinaigrette brings out the toasted sweetness of smoked blue cheese, while allowing its rich paste to pop.

A Happy Holiday Feast


Culture’s best tips, tricks, and cheese-filled dishes to make your holiday feast a festive success.

Ingredients Matter


Cultured butter, free range eggs – buying ingredients can be intimidating. We’ve broken down all the buzzwords to make your grocery shopping a breeze.

Gougères with Ossau-Iraty and Piment d’Espelette


These cheese puffs become even more decadent with fruity Piment d’Espelette and nutty Ossau-Iraty.

In Season: Grapefruit


Believe it or not, tart grapefruit and creamy dairy go togehter like peanut butter and jelly. Plus, panna cotta topped with a grapefruit compote!

The Ultimate Guide to Leftovers


An ultimate guide for (safely) dealing with all those Thanksgiving leftovers.

5 Cheesy Hand Pies to Try This Autumn


Take a look around the world and you’ll find that almost every culture has a hand pie. Here, we’ve taken a few classics and amped them up with cheese. So, break out that rolling pin and get to baking.

Cream Cheese and Guava Empanadas


Tropical guava paste and tangy cream cheese are a classic pairing for sweet empanadas throughout Latin America.

In Season: Parsnips


No, the parsnip is not just a “white carrot.” By relegating the ivory-colored root to the shadows of its more vibrant counterpart, it’s easy to miss out on its unique and deep flavor—and its versatility. Native to Europe and Western Asia and a relative of parsley, cumin, and dill—and yes, carrots—parsnips were cultivated and highly […]