Blow-Dried Chicken, a Mint Chandelier, English Peas, Mint Chocolate Ice Cream, and Mango Ginger Frozen Yogurt

Blow-Dried Chicken, a Mint Chandelier, English Peas, Mint Chocolate Ice Cream, and Mango Ginger Frozen Yogurt

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Faith Durand
May 6, 2009

A year ago this week we were talking about spring cooking and recipes, with a heavy emphasis on garden and ice cream. There was mint chocolate cookie ice cream, a review of a good ice cream maker, tips for windowboxes, and a cold-hardy fig tree. There was a tutorial on how to make a basic vinaigrette, and some great spring salads too. Here's a quick look back at The Kitchn a year ago this week.

Posts pictured above are in bold below.

How many cookbooks is too many? (Or is that even possible.)

Do you blow-dry your chicken?

• A tour of a chef's at-home kitchen: Dan Kluger's Brooklyn kitchen. (Everyone talked about the plastic wrap.)

Hanging a mint chandelier in the garden.

• What's in season? English peas and celery root.

• Ice Cream! Mint chocolate chip cookie and Mango Ginger Frozen Yogurt. Also, a review of a good ice cream maker.

Windowboxes inside and outside.

How to taste cheese.

Zesty basic tomato sauce and tomato in a tube.

Fig trees for colder places and spring radishes for anywhere.

• Look at all these seeds!

• How to care for wooden utensils and spoons.

• Salad favorites: basic vinaigrette, rice and mixed greens with dates, cashews, and chickpeas, a sesame cabbage salad and green beans with walnut miso sauce. Really delicious.

Previous Year Ago Lookback: Chez Larsson's Kitchen, Drinks for Spring Picnics, Better Mashed Potatoes, and Color-Coordinated Cooking

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