The Knork, Simple Homemade Calzones, Laurie Colwin's Writing, Cucumber Water, and Fresh Spring Desserts

The Knork, Simple Homemade Calzones, Laurie Colwin's Writing, Cucumber Water, and Fresh Spring Desserts

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Faith Durand
Mar 25, 2009
A year ago this week there was a lot of activity on The Kitchn! Read on to see some of the posts from a year ago, including spring pudding cakes, instructions on how to clean and care for a bamboo cutting board, why bad wine is called "plonk," how to make cucumber water, and a great dinner recipe with chicken and shallots. Posts pictured above are in bold below. • Why is bad wine called plonk? • A crunchy, colorful salad: kohlrabi slaw. • The Knork - fork and knife in one? • A simple refreshment as the weather warms up: cucumber water. • The cooking and stories of Laurie Colwin. • A recipe for calzones: eat them now, or freeze for later. • A kitchen with beautiful vintage built-in cabinets and another kitchen with modern sliding cabinets. • A fresh, sweet dessert trend for spring: pudding cakes. • A few tips and tricks to help avoid wasting food. • Eric Ripert cooks a meal from the 99-cent store. • Fun tabletop dishes that look like landscapes. • A favorite recipe: Chicken with Shallot-Apricot Sauce • How to clean and care for bamboo cutting boards. These are just a few of the posts published a year ago this week; you can see the whole archive here. Previous Lookback: Last-Minute St. Patrick's Day Ideas, Homemade Marshmallow Peeps, Pancetta Cups, and Thin-Crust Pizza
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