Discover the Culinary Journey of Eastern European Immigration: The Chesnok Cookbook Unveiled – Rhode Island Monthly

Chesnok: A Culinary Journey Through Immigration

Chesnok is a unique cookbook by Polina Chesnakova. It tells her family’s story of immigration from Eastern Europe to the U.S. through their recipes. Polina was born in Ukraine and moved to Warwick, Rhode Island, when she was just three months old. Her background includes Russian and Armenian roots from Georgia, and her dishes reflect a rich mix of flavors and traditions.

The book highlights recipes that span Eastern European, Caucasian, and Central Asian cuisines. Garlic, or "chesnok" in Russian, plays a key role in these recipes, symbolizing the cultural ties to her heritage. Polina grew up surrounded by family gatherings where food was at the center of every celebration.

Family Migration Story

Polina’s parents left Georgia during uncertain times following the collapse of the Soviet Union. They were among the fortunate ones who immigrated to the U.S. in 1992, joining relatives already settled in Rhode Island. This growing community of immigrants provided a support network, allowing Polina to connect with others who shared her heritage.

Community gatherings often took place at a church in East Providence, which became a focal point for many families from the former Soviet Union. Potlucks at these events reflected the rich diversity of cultures, with each family bringing their own favorite dish.

Culinary Tradition and Family Gatherings

Polina describes the excitement and joy of preparing for family gatherings. Each family member is assigned a dish, leading to a lively atmosphere filled with laughter and friendly debates over the menu. Food symbolizes love and connection, with an abundance reflecting the idea that there is always room for more at the table.

Her family favorites, like Georgian cheese bread called Penovani Khachapuri, are enjoyed by both adults and kids, especially on special occasions.

Modern Recipes with Historical Roots

Polina’s recipes blend Eastern European traditions with flavors from the Caucasus. For example, her borscht incorporates cilantro and chili flakes—an unexpected twist that showcases her unique culinary background. Her family’s take on stuffed cabbage rolls, or golubtsy, includes fresh herbs like dill and mint, adding freshness to a classic dish.

Cooking, she notes, can be a time-consuming process, especially for traditional dishes like dumplings. However, many recipes are designed to yield large portions, making them perfect for freezing and easy weeknight meals.

Current Context and Community Support

Polina’s story isn’t just about food; it’s also about resilience. Many of her relatives still live in Ukraine, facing hardship as the country deals with ongoing conflict. This situation has sparked increased community support in Rhode Island. The congregation at her family’s church has nearly doubled, as people flee to escape war.

Polina emphasizes the importance of food in understanding cultural identity. Her book aims to educate readers about her community, which has often been overlooked. By sharing recipes and family stories, she hopes to foster connections and promote empathy.

Chesnok will be available for pre-order, with a publication date of September 16, 2025. It’s a heartfelt tribute to family, heritage, and the intricate connections that food can create.

Recipe: Penovani Khachapuri

This flaky cheese bread is a crowd-pleaser—perfect for family gatherings.

Ingredients:

• Unsalted butter (for greasing)
• All-purpose flour (for dusting)
• 1 (17.3-ounce) box frozen puff pastry, thawed
• 1 pound mozzarella cheese, shredded
• 5 ounces feta cheese, crumbled
• 5 ounces ricotta cheese
• 1 egg, beaten with a pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking pan.
2. Roll out one pastry sheet to fit the pan and place it inside.
3. Layer with mozzarella, feta, and ricotta.
4. Top with the second pastry sheet, seal the edges, and brush with the beaten egg.
5. Poke holes in the dough to allow steam to escape.
6. Bake for 30-35 minutes until golden brown.
7. Let cool, cut into squares, and serve.

This recipe embodies Polina’s culinary heritage and invites you to experience the flavors of her family’s journey. For more insights into her community and recipes, check out Hardie Grant North America for updates on the book’s release.

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