☰ menu   


about the author

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.

5 Cheesy Hand Pies to Try This Autumn


Take a look around the world and you’ll find that almost every culture has a hand pie. Here, we’ve taken a few classics and amped them up with cheese. So, break out that rolling pin and get to baking.

Cream Cheese and Guava Empanadas


Tropical guava paste and tangy cream cheese are a classic pairing for sweet empanadas throughout Latin America.

In Season: Parsnips


No, the parsnip is not just a “white carrot.” By relegating the ivory-colored root to the shadows of its more vibrant counterpart, it’s easy to miss out on its unique and deep flavor—and its versatility. Native to Europe and Western Asia and a relative of parsley, cumin, and dill—and yes, carrots—parsnips were cultivated and highly […]

apple pear hand pies

Apple Hand Pies with Cheddar Crust


A twist on the American classic, these mini apple pies marry sweet and savory with the addition of cheddar cheese in their flaky, buttery crust.

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 […]