Polina Chesnakova

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Мясо по-Французски aka French-style meat! A classic dish of my childhood and one that anyone who grew up in the Soviet diaspora would recognize. Essentially a casserole, you layer meat (dark juicy chicken thighs are my pick) with peppers, onions, and

I’m ready for spring baking! Which brings me to the perennial question: if you had to choose, strawberry or rhubarb?! (Although still waiting on both in my corner of the US 😜). Pictured: Strawberries and cream cake / Rhubarb-cardamom upside do

The last of recipe testing - plus other delicious things I ate in March (and a new pair of glasses, finally!). The cookbook heads to the printers this week and I just. can’t. believe. it!!!!

To celebrate spring, I’m sharing the recipe for this lemon asparagus soup in my new3letter tomorrow. A bright spot in this otherwise cold and dreary first week of spring. Plus, why you shouldn’t be throwing away those woody stems (hello,

My mom’s “signature” bake that will be in my forthcoming cookbook. Ideal torte: Honey cake with dulce de leche buttercream, walnuts, and dark chocolate. Very popular in Tbilisi back in the day when she lived there. I’d argue i

A few weeks ago, I was going on to @drlenamiro about how much I love @dianahenryfood, and especially her book Simple (if you can’t tell by the oil-stained and pomegranate juice-splattered pages of my copy). So, imagine my delight when Lena not

Irish soda bread! Sort of. Traditional soda bread only has 4 ingredients- flour, buttermilk, baking soda, and salt. What we commonly make in the US, with the addition of sugar, dried fruit, and sometimes egg, is what is known as spotted dog; adding c

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