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.
The Knork, Simple Homemade Calzones, Laurie Colwin's Writing, Cucumber Water, and Fresh Spring Desserts
This Time Last Year
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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Those 'knorcks' always struck me as dangerous. Couldn't you slice the side of your mouth with the knife part while eating from it like a fork?
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The Chicken with Shallot-Apricot Sauce sauce is fantastic! I made it back when you posted it, and this is a good reminder to make it again! It was my first attempt at reduction sauce, and it turned out beautifully.
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