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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.
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.
These waffles are light and tender on the inside thanks to ricotta, while still remain pleasingly crisp on the outside.
Briny whipped feta is tempered by smoky-sweet roasted red peppers in this addictive alternative to plain cream cheese.
Northern California’s longer growing season and lush pastures produce many award-winning cheeses.
A warm and nutty yet sharp vinaigrette brings out the toasted sweetness of smoked blue cheese, while allowing its rich paste to pop.
Culture’s best tips, tricks, and cheese-filled dishes to make your holiday feast a festive success.