Chesnok: Recipes with Love from Eastern Europe, the Caucasus, and Beyond outdoors where the priest has been

where the priest has been sent

A garden takes shape as his connection deepens to this place

from the colonial crumbs of bánh mì to the evolution of the communion wafer and the unending debates over how to properly weigh and measure your bake

The effect is as meditative as it is compulsively engaging

Warum regredieren wir beim Autofahren so spektakulär

Chesnok: Recipes with Love from Eastern Europe, the Caucasus, and Beyond outdoors where the priest has beenChesnok: Recipes with Love from Eastern Europe, the Caucasus, and Beyond is Polina Chesnakovas third cookbook, a love letter to the food of her childhood. Born in Ukraine to Russian and Armenian parents from Georgia, she grew up cooking and eating at the hip of her mother and aunts. From Georgian tkemali (sour plum sauce) and Armenian gata (butter pastry) to Ukrainian varenyky (dumplings) and Russian golubtsy (stuffed cabbage rolls) and medovik (honey