Category Archives: Uncategorized

Twelve Days of COOKmas Sale


It’s beginning to look a lot like COOKmas. That’s right, our Twelve Days of COOKmas sale kicks off this coming Monday, December 12! Through Friday, December 23, enjoy 20% off select retail items. Each day, we’ll be highlighting different items, all of which are perfect gifts for the food lover in your life! Check out the sale schedule below, which is subject to change, so check back before planning your shopping trip to COOK!

Monday, December 12, 12-8pm
COOK Products: t-shirts, tote bags, finishing salts, mulling spices, Celtic sea salt caramels, salt & pepper mills, bamboo recipe card box

Tuesday, December 13, 12-5pm
Kitchen Linens: Cuttalossa Turkish linen towels, Girls Can Tell tea towels, Norman Porter aprons

Wednesday, December 14, 12-5pm
Bar-Related items: Laguiole corkscrews, bottle openers, cocktail cookbooks, wine & beer books, shot glasses

Thursday, December 15, retail boutique closed–online sale only
Online gift certificate sale! Purchase a $350 gift certificate and receive a bonus $25. Purchase a $500 gift certificate and receive a bonus $50.

Friday, December 16, 12-5pm
Bambu Products: cutting boards, spoons, bread & cheese knives, tongs

Saturday, December 17, 12-5pm
Local Items: artisan honey and syrup, Girls Can Tell tea towels, Norman Porter aprons, Fresh Artists memory game

Sun, December 18, 3-7pm
Cookbooks: all titles on sale!

Monday, December 19, 12-5pm
Get Salty: COOK finishing salts, butcher and fisherman salts, salt & pepper mills, Celtic sea salt caramels

Tuesday, December 20, 12-5pm
Colanders: available in three sizes and two colors (white and turquoise)

Wednesday, December 21, retail boutique closed–online sale only
Online gift certificate sale! Purchase a $350 gift certificate and receive a bonus $25. Purchase a $500 gift certificate and receive a bonus $50.

Thursday, December 22, 12-8pm
Serving Pieces: AHeirloom cutting boards and cake stands, chutney bowls, Oliver tidbit bowl, glass half pint creamers, pinch bowls, salt cellar, porcelain berry baskets

Friday, December 23, 12-8pm
Soaps & Candles: Paddywax candles and bar soaps, Savon de Marseille hand/bar soaps and candles

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Sneak Peek of January at COOK


Photo: Robin Admana of Foolish Waffles.

We’re putting the finishing touches on our January schedule, and it’s looking like a delicious New Year! Here’s a sneak peek of what we have coming up. Don’t forget to grab your seats here Monday, December 5th at 2 p.m.

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COOKbook Corner: Shop our new arrivals at COOK!


Are you on the market for some new cookbooks or are you looking to shop around for friends and family this holiday season? If you’re searching for ideas, look no further than COOK! Here, our bookshelves are constantly evolving. Take a look at some of our new arrivals!

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Get your holiday shopping in at COOK!


The holiday season has arrived and our decorations are up at COOK! That means holiday shopping is right around the corner. Are you looking for a great gift for your loved ones? Choose from our wide selection of cookbooks for the budding chef in your family or pick out a thoughtful soap or candle for your holiday host. Check out our holiday hours and start planning your holiday shopping spree!

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Thanksgiving Wines for Everyone to Enjoy


Whether you’re a host or a guest this Thanksgiving, you’re probably planning and bringing some wine to the table. While the task of choosing a wine for everyone can be daunting, we at COOK are here to help!

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Thanksgiving Leftovers Recipes from Beth Kaufman Strauss of Grateful Plate!


Beth Kaufman Strauss of Grateful Plate joined us this week to show us how to get the most out of our Thanksgiving leftovers with some fun recipes. Not only did she whip up a great meal, she also made sure to leave us with the recipes so you could recreate them. Check out some of these great ways to transform your holiday leftovers!

Roasted Vegetable Salad with Apple Cider Vinaigrette
Serves: 4-6

Savory Granola:
1 cup rolled oats
1/4 cup sunflower seeds 1/2 cup almonds, sliced 1/4 cup pumpkin seeds
2 tbsp poppy seeds
2 tbsp sesame seeds
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne
1 1/2 tsp fresh rosemary 1 1/2 tsp fresh thyme
1 large egg white, beaten 1/4 cup olive oil
1 tbsp maple syrup

2 cups leftover roasted vegetables
8 cups mixed salad greens

Make granola: Preheat oven to 350°. Toss all ingredients together in a medium bowl. Transfer mixture to a rimmed baking sheet and bake, stirring once, until golden 25- 30 minutes. Let cool.

Make salad dressing – Make all ingredients together. Set aside. 3. Make salad -Mix salad greens, leftover vegetables and dressing.

Top with granola.

Stuffing Waffles with Maple Gravy Topped with Fried Egg
Serves: 6

4 cups leftover stuffing
2 whole eggs, beaten
1/2 – 1 cup vegetable stock

2 Cups leftover gravy 3/4 cup maple syrup

Fried Egg:
6 eggs
olive oil
salt & pepper

In a large bowl, stir together the leftover stuffing and eggs. Add 1/4 cup of veggie broth and mix until well combined. Continue adding stock until the mixture is well moistened.

To make gravy, heat your leftover gravy up. Once hot slowly whisk in maple syrup. Set aside.

Waffles- Preheat the waffle baker and grease it with cooking spray.

Scoop 1⁄2 cup stuffing mixture into the prepared waffle baker, spreading it evenly. Close the lid and let the waffle bake until golden brown about 7-10 minutes. You want to make sure the egg is cooked completely.

While Waffles are cooking, start cooking fried eggs.

Transfer the waffles to a serving plate then repeat the filling and baking process with remaining stuffing.

Serve with maple gravy and fried egg on top.

Pumpkin Pie Milkshake
Serves: 4

4 3-inch slices of leftover pumpkin pie
8 large scoops vanilla ice cream
1 1/3 cups milk
1/2 cup reserved crust

Combine all ingredients in a blender and process until almost smooth. Top with crumbled piecrust. Enjoy!

If you don’t feel up to the task of cooking your entire Thanksgiving meal this holiday, not to worry! Grateful Plate is offering their Thanksgiving Fixin’s menu with plenty of amazing sides for you to choose from. Each portion serves four people and the best part? They deliver! Deliveries will be made on Tuesday, November 22nd and Wednesday, November 23rd. Be sure to check out the menu and get your orders in by Thursday, November 17th!

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COOKbook Corner: Get your Thanksgiving Baking On!


You probably know what’s for Thanksgiving dinner, but what are you gonna have for dessert after gobbling up all that turkey? Why not get some inspiration with some baking cookbooks at COOK! Take a look at some of the newest additions to our shelves!

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Class Recap: An Evening with Scott Anderson of Elements and Mistral


Chef Scott Anderson made his debut appearance at COOK this past Monday and amazed everyone with a sublime and seasonal meal! Located in Princeton, New Jersey, Elements focuses on fresh seasonal ingredients while applying modernist cooking techniques. Its sister restaurant, Mistral, which is located just a floor below the restaurant, is expanding to King of Prussia soon. Take a look at some moments from Monday’s dinner!

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Seats Still Available for November Classes at COOK!


Photo: Christina Rando of Mission Taqueria.

Good news, friends! If you thought you missed out on our November class schedule release, you’re in luck because we still have plenty of seats available. Take a look at what we still have left!

Foobooz & Philadelphia Magazine Present Open Stove XLVI: Cruisin’ for a Boozin’ with Resa Mueller and Christina Rando of Mission Taqueria vs. Dominic Carullo and Mike Buonocore of Oyster House

Watch four of Philadelphia’s finest bartenders duke it out against each other for the title of Open Stove Champion! We’ll be putting them to the test with challenging secret ingredients that they’ll have to incorporate into a craft cocktail to be served out to our panel of judges – that’s you! So get your tickets now because this is one you won’t want to miss!

Gobble, Gobble, Bottle, Bottle: Thanksgiving Wines with Jonathan Sauerwald of Urban Earth Wines

Whether you’ll be spending Thanksgiving at home, joining your in-laws, or spending it alone, there is one thing we know for sure, you’re gonna need a good bottle of wine! Join us at COOK to learn more about pairing that delicious Thanksgiving meal with the perfect bottle of wine. And yes, there will be a bit of tasting involved! Perhaps you’ll even be able to impress some of your relatives with your newly gained knowledge.

All About Apples with Gerald Meyers of Meyers Farm Bakery

Need I remind you what the doctors say? Come in to COOK for a lovely fall afternoon with Gerald Myers of Myers Farm Bakery and learn all there is to know about cooking apples from savory to sweet. We’re particularly excited to learn how to make Gerald’s apple tart pies for our own Thanksgiving feasts!

Empanadas for Everyone! with Jezabel Careaga of Jezabel’s Cafe

Returning this November to the COOK kitchen is Jezabel Careaga. Her first empanada class was so delicious that we just needed to have her back for another go! Come in and stuff your face with us as we learn how to make our own empanadas with a seasoned pro. Plus, everyone will be taking home their own handmade empanadas to enjoy at home!

Crazy for Kati Rolls: An Afternoon with Vaishal Soni and Arjun Thakur of Masala Kitchen

Join us for an afternoon feast with Vaishal Soni and Arjun Thakur of Masala Kitchen. The duo will be taking you through several courses of delicious Indian street food including a demo of two styles of Kati rolls. At the end, we’ll finish it all off with some rose and mango lassi. Maybe you’ll even feel inspired to recreate these dishes in your own kitchen!

“Colonial Spirits” with Steve Grasse and Michael Alan of Quaker City Mercantile

Take a journey through time with some old-school cocktails with Steve Grasse and Michael Alan of Quaker City Mercantile. They’ll be mixing up the drinks of our ancestors while talking about their newly released book, “Colonial Spirits.” Don’t worry about writing down the recipes, everyone will be taking home a copy of their book after class!

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2016 Audi FEASTIVAL In Pictures


Photos by Iluminada Photography, Theresa Regan, ShotsFired, Katelynn Luczkow and Luis Fernando Rodriguez

We came, we saw, we FEASTIVAL-ed. Rain didn’t stop the 2016 Audi FEASTIVAL where 74 of the city’s top bars and restaurants gathered for the party of the year. On behalf of COOK owner Audrey Claire Taichman, we thank each and every one of this year’s sponsors, bars, restaurants, volunteers and attendees for their generous support for FringeArts, who celebrated their 20th Annual Fringe Fest this year.

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