PHOTO COURTESY OF KITCHN
Spotlight
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In the Kitchn
NE THING THAT MAKES THE KITCHN UNIQUE,” revamped last fall, bolstered with the addition of video. “We felt says Grace Elkus, Deputy Food Director of the online like that was really crucial in actually helping people to learn cooking site, “is that all of our recipe developers [create] skills, like how to tell when your oil is hot in the pan, or how to and test recipes in their home kitchens. And they’re scattered hold a knife — things you really need to see in order to learn and throughout the country. So it gives us a unique view on what's can be a little trickier just to read about. A lot of these things realavailable in different parts of the country. We're not going to ly can transform the way you cook once you start doing it right.” develop a recipe that requires any sort of fancy equipment, or Inspired by a real-life, in-person culinary school, the full that dirties a ton of dishes, because we're the ones cleaning up course runs 20 days, with each video focused on a specific topic. after ourselves.” “We start with basic knife skills, move on to working with vegePart of a family of websites founded 15 years ago, the Kitchn tables, cracking and separating eggs, beans and grains, and work started life “as a scrappier, more blog-type website, with all the our way up to meat and poultry.” editors shooting their own photos and writing the recElkus, who recently became a pescetarian, writes ipes,” says Elkus. It has evolved in the years since into the site’s “Tonight We Veg” column, which is focused Sign Up a much more professionally slick operation. on sharing recipes for vegetarian entrees that “are For Free “All of our recipes are tested by multiple editors,” complete meals in and of themselves.” Asked for a parHere says Elkus. “They go through many rounds of edits. ticular highlight, she points to Parmesan-Herb Dutch We feel very confident they'll work for you.” She notes Baby with Garlic-Butter Mushrooms, a staff favorite. that, in light of recent events, the editors are mindful of provid“It sounds fancy,” she says, “but it's so easy. You feel so proud ing “as many substitutions as we can in all of our recipes...[since] when you pull this puffed-up, savory pancake out of the oven we’re often cooking with what we have” on hand. and then cover it in buttery mushrooms. It's really, really easy to The free cooking school component to The Kitchn was make and is just the best comfort food right now.” —Doug Rule For more information about the free Kitchn Cooking School, visit www.thekitchn.com/collection/cooking-school. 10
APRIL 30, 2020 • METROWEEKLY.COM
