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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.
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.
Try this delicious panini with the milder Dolce version of Pecorino Sardo PDO.
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