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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.
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.
Cultured butter, free range eggs – buying ingredients can be intimidating. We’ve broken down all the buzzwords to make your grocery shopping a breeze.
These cheese puffs become even more decadent with fruity Piment d’Espelette and nutty Ossau-Iraty.
Believe it or not, tart grapefruit and creamy dairy go togehter like peanut butter and jelly. Plus, panna cotta topped with a grapefruit compote!
An ultimate guide for (safely) dealing with all those Thanksgiving leftovers.
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