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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.

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.

Orecchiette with Peas, Pancetta, and Truffle Tremor

Orecchiette with Peas, Pancetta, and Cypress Grove’s Truffle Tremor


Tangy and irresistibly heady, this truffled goat cheese elevates ear-shaped pasta studded with green peas and crispy pancetta. Special thanks to Cypress Grove for sponsoring this recipe.

Larry's Market

Shop Talk: Larry’s Market in Brown Deer, Wisconsin


Today, Wisconsin is famous for award-winning wheels, but—believe it or not—there was a time when artisan cheese was lacking in America’s Dairyland. In 1971, most cheese was the mass-produced brick variety, of which Larry Ehlers, a grocery store owner in Milwaukee, was not a fan. Seeking an edge in the supermarket industry, he traveled to […]

collard greens in season

In Season: Collard Greens


Collards may be spring’s most versatile vegetable.

Humboldt Fog Asparagus Soup

Creamy Asparagus Soup with Cypress Grove’s Humboldt Fog


A wedge of this soft-ripened goat’s milk cheese adds an irresistible creaminess and tang to each bite of the classic spring-forward soup.   Special thanks to Cypress Grove for sponsoring this recipe.

Righteous Cheese

Shop Talk: Righteous Cheese in Washington, D.C.


Set foot inside DC’s Union Market and you’ll find oysters on the half shell, gelato in freshly pressed waffle cones, and Indian dosas perfuming the air. You’ll also find some of the country’s best artisan cheeses at Carolyn Stromberg’s cut-to-order counter, Righteous Cheese. “We’re in a big food hall, so people often come up to us […]