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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.

sambousek

Cheese and Herb Sambousek


These Lebanese-inspired sambouseks are filled with a mixture of cheese and fresh herbs—the perfect addition to your next mezze spread.

cornish pasty

Cornish Pasties with Stilton Dip


We’re keeping with tradition by filling these Cornish pasties with beef, potatoes, and onions—but a creamy Stilton dip adds an irresistible twist.

samosas filled with curried paneer

Curried Paneer Samosas


These crispy, fried pockets of paneer pack a punch of heat from a mixture of jalapeño, fresh ginger, and Madras curry powder.

Butternut Squash Frittata with Caramelized Onions, Sage, and Cypress Grove’s Humboldt Fog

Butternut Squash Frittata with Caramelized Onions, Sage, and Humboldt Fog


Peppery Humboldt Fog goat cheese brightens this warming, fall frittata made with onions, butternut squash, and sage.

a bowl full of rye

Great 28: Cheese + Rye


Rye is everything I love in an ancient grain—and the uses are many,” says Matt Jennings, Boston-based chef and author of the cookbook Homegrown: Cooking from My New England Roots (Artisan, 2017). Once considered a weed by the ancient Greeks, the tall cereal grass was already a staple in Europe when Dutch immigrants brought its […]

alp blossom cheese served with rose jelly

Great 28: Cheese + Rose


Even before Shakespeare introduced “a rose by any other name” into every high school’s curriculum, the aptly dubbed “Queen of Flowers” had a storied past. Cleopatra covered the floor of her palace room with petals before Mark Antony came to visit. Roman emperors hung rosebuds on ceilings to remind party guests to keep mum about […]

cheese and oats

Great 28: Cheese + Oats


Add cheese to the classic cereal grain to break out of your breakfast rut.

cheese and molasses

Great 28: Cheese + Molasses


Get seduced by sugar’s dark side.

Baked Camembert with Balsamic Strawberries and Pistachios


Balsamic-infused strawberries and vibrant pistachios elevate this gloriously rich and oozy camembert into a winning table centerpiece. Special thanks to Peterson Cheese for sponsoring this recipe.