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Author Archives: Mike Major

Super Snacks

The NFL is almost 100 and this is the 53rd edition of the Super Bowl. Even the most casual fan will partake in the hoopla that is Super Bowl Sunday. Cases of beer will be consumed, and you can bet on the game day food groups being present – wings, pizza and dips. If you’re playing host or bringing something to your friend’s place, you may be wanting to provide a little extra pizzazz this year. Our friends Sara May and Laura Sutter stopped by COOK this week to share their elevated Super Bowl fare, and here are some recipes for you to try!

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COOKbook Corner: Cooking with Peanut Butter

Peanut butter’s standing amongst the pantheon of kitchen essentials is assured. If for no other reason than making the beloved sandwich with jelly, people (at least those of us that aren’t allergic) will forever have the nutty spread in their cupboards. Ahead of National Peanut Butter day on January 24th, we dug through our bookshelves to find some other applications than just jamming two pieces of bread and being unable to answer radio trivia questions because you ran out of milk.

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Class Recap: The Farm Cooking School with Ian Knauer

No two journies through life are identical. Finding two chefs that took the same paths is equally as uncommon. Listening to Ian Knauer‘s story of how he got to this point in his culinary career, you might be hard pressed to find anyone whose tale resembles Ian’s. From playing in the home kitchen of a New York food critic that he worked for to being recipe developer for Gourmet Magazine, his unorthodox approach to learning the craft has led to creating a cooking school and his book, The Farm Cooking School.

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COOKbook Corner: Eating Well

I’m not a nutritionist or fitness guru, but I’ve set my fair share of New Year resolutions about getting healthier to know that achieving that goal goes beyond just trying the newest diet or joining the gym on January 1st. Or making a sweeping declaration. Your best bet for embarking on such an endeavor might be establishing reachable goals that don’t drastically alter your current lifestyle and making sure to give yourself some grace if you “fall off the wagon.” Luckily for all of us mere mortals, there are plenty of people out there that know this and present guides to implement a healthier lifestyle without taxing us with the responsibility of undergoing wholesale changes.

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Class Recap: Asian Soups and Stews with Robin Admana and Sandy Trinh of Foolish Waffles

Traipse across Philly, you will find Southeast Asia well represented. From Thai to Vietnamese to Indonesian, you’re sure to find something that tickles your fancy. Darken enough doorsteps, you’ll also see that each culture contributes distinct entries into the realm of brothy deliciousness, and it goes beyond just pho. This is where we start our first class recap of 2020. Robin Admana and Sandy Trinh of Foolish Waffles stopped by to expand our knowledge of Asian soups and stews with our guests.

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You Received a Gift Certificate. Now What?

Someone really loves you and gave you the gift of COOK. If you are not familiar with COOK and what we have to offer, we wanted to take a moment to tell you what’s in store and to answer a very important question: “Now what?” COOK is Philadelphia’s state-of-the-art, fully equipped, sixteen-seat kitchen-classroom where guests come to enjoy chef tastings, culinary demonstrations and cooking classes. Our bookstore, boutique, kitchen, and expert staff are a resource for Philadelphia’s vibrant and diverse culture of food lovers – a space where everyone from the aspiring novice home cook to the most decorated master of cuisine can come to share their love and knowledge of food and drink. Your gift is able to be used for our demonstration classes or boutique purchases alike. There are several bits of advice we offer in terms of how to register for a class. Before we begin, keep in mind that gift certificates never expire or decrease in value, so if you don’t see anything right away that strikes your fancy, check back the following month.

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December Tips and Tricks

‘Tis that time of the month again. While the weather hasn’t exactly been wintry yet, December’s classes were ready to delve into the heavier side of cooking. With hearty, soul-warming dishes, our guest chefs treated patrons to the coma-inducing meals meant to encourage hibernation. Read on for our favorite tips from the last month.

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Prepping a New Year’s Brunch

The year not only ends with holidays but begins with one as well. While the night before Thanksgiving is the actual biggest party night of the year, New Year’s Eve is easily the most glamorous. And after a night of staying up well past your usual bedtime, who wants to wake up the next day and make breakfast/lunch (oh yeah, that’s called brunch). Enter these easy to prepare recipes that you can make the day before or assemble quickly once you pry your eyes open at 11 am on January 1 – enough time to eat, rally, down a mimosa or three and make it to 2 Street.

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Last Minute Stocking Stuffers

For me, some of the best gifts aren’t splashy; they’re simple but thoughtful. It shows that the giver gets me. Or if you’re like me, I don’t always think well ahead of time, so big and well-planned may not be in the cards. Below, we have our best stocking stuffers (if you still use stockings, that is). They’re items that you can pick up quickly today and tomorrow before the big day.


Austin Press Soaps
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Winter is not kind to our skin. Oddly, neither are the heated indoor spaces in which we take refuge. These Austin Press soaps are made with olive, palm, coconut and argan oils that leave your skin feeling soft and refreshed. Made in San Fransisco, these amazing little soaps come in eight different scents that will fit your recipient’s lifestyle. From the musk scent of Monk’s Library to the floral smell of Farmer’s Garden, Austin Press has you covered. Also, the packaging is gorgeous.

Porter Metal Straws
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With more and more people seeking to reduce our footprint, giving the gift of reusable items is both thoughtful AND conscientious. These metal straws from Porter come in 3 varieties (copper, silver, gold) and will class up any beverage. They come in sets of 4, so your favorite recipient can leave one at home, at the office, in the car, and keep one in their travel bag. Plus, a cleaning brush is included in each set.

Finishing Salts and Pairing Saltscookmas_salts

While kosher salt reigns supreme when cooking, the refining process can remove naturally occurring characteristics and minerals. Adding a finishing salt to your favorite dish can not only enhance the flavor but provide color and texture. Our private label salts come in three varieties: Cyprus Sea Salt, Hawaiian Black Lava and Pink Himalayan. We also have carry Pairing Salts (Chardonnay, Syrah, and Cabernet) that make pairing food and wine so easy. You simply read the label and serve its companion wine without a second thought.

Cork Stopper

cook_corksSeldom does a bottle of wine get opened around me and not get finished. If (that’s a big if) I happen to not empty it, trying to either find the cork or even fitting said cork back into the bottle is a tough endeavor. Enter these handy dandy wooden-handled corks. While you may not be able to enjoy your wine for more than a few days after opening, these babies will keep your wine safe from accelerated oxidation and more importantly from spilling.

COOK Gift Certificates

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Giving the gift of letting your loved one choose their own toys is always an option. It takes the pressure off of you to find something specific and allows them to treat themselves. They don’t have to use it in the pantry either. The gift certificates can be used for both our retail shop and COOK classes. So if stopping in for a happy hour cheese class or catching a cookbook author class is their preferred choice, they are welcome to do so. Think of it as a choose-y0ur-own-adventure gift!

Today (Monday, December 23), we will be open from 11am to 6pm and tomorrow (Tuesday, December 24), you can stop by between 10am to 2pm. Happy holidays!!

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Holiday Baking Recipe Roundup

One of my family’s traditions is a post-Christmas cookie party. While I don’t participate in the actual baking, I certainly reap the benefits. A bag of cookies, a big glass of milk, and you can call me a happy camper. I’d go on record to say that every family probably has a signature baked item that appears every Yuletide. With holiday brunches and dinners right around the corner, we checked in with a few COOK veteran chefs to see what they’ll be serving up at their holiday gatherings.

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