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Polina Chesnkova is a Seattle-based food writer, cooking class instructor, and the author of Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes.
Tart-sweet shrubs offer the taste of summer all year long.
Tropical guava paste and tangy cream cheese are a classic pairing for sweet empanadas throughout Latin America.
These ultra-flaky biscuits are perfect pulled apart while still warm and topped with a smear of pimento cheese and few strips of bacon.
This bright and crunchy salad gets a smoky, savory kick from Fiore Sardo PDO cheese. Refrigerate any leftover vinaigrette for up to a week.
Pecorino Sardo PDO, made with 100% sheep’s milk cheese, imparts a boost of flavor and complexity to these light and tender herb-flecked ricotta gnocchi.
Historically used for its medicinal qualities, rhubarb mainly stars in pastries these days. Add it to pies and tarts for a delicious tang.
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