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Category Archives: Recipes

Class Recap: Duan Wu Festival with Baology

Held on the fifth day of the fifth month of the Chinese calendar, Duan Wu, more commonly known as the Dragon Boat Festival, commemorates the life and death of Chinese scholar Qu Yuan. But why dragon boats?  During the Zhou Dynasty, Qu Yuan was slandered by jealous government officials and banished by the king. In despair and disappointment, he drowned himself in the Miluo River, and commoners rushed to the water in boats to recover his body. Thus the tradition was born to hold dragon boat races on the day of his death. There’s so much more to Duan Wu than boats though, including the food served to commemorate the holiday. Thankfully for us, the Baology team, husband and wife Judy Ni and Andy Tessier, put on a dinner stuffing COOK guests with Taiwanese cuisine and knowledge. Read on to learn how to make bamboo wrapped dumplings, traditionally served during the Duan Wu Festival!

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Kombucha 101 with Olga Sorzano of Baba’s Brew

Time to get cultured… kombucha cultured. Last week we had the pleasure of having Olga Sorzano of Baba’s Brew at COOK to teach people all things kombucha. Guests enjoyed some light bites of fermented foods prepared by Olga and washed it down with some gut-cleansing and delicious honey chamomile kombucha. Direct from Olga, here’s a list of 10 kombucha tips  for brewing your own at home. Plus, read on for a basic kombucha recipe and get fermenting!

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Tips & Tricks From The COOK Kitchen

Welcome to another edition of Tips & Tricks from the COOK Kitchen. Mardi Gras, Valentine’s Day and the cold weather filled the COOK kitchen with decadent, soul-warming cuisine. To bring February to a close I’ve compiled the best tips and tricks that I’ve heard from the chefs that graced our space this month. Read on and then go test these newfound skills for yourself!

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Class Highlight: Mom’s Soul Food with Malik Ali

This week COOK had a very special class that made our guests’ hearts warm and fuzzy. After telling many stories about his mother at previous classes, Malik Ali of The Blue Duck finally brought her to help him cook! Miss Adrien, as she called herself, and her beloved son prepared a hearty soul food supper that had everyone begging for more.  Malik highlighted the southern-style dishes that his mother made for him as a child. Throughout the night his mother encouraged him to “go on, Bub,”  as they collaborated in this feel-good feast. As one of the oldest of 13 siblings, Malik helped his mom cook up large meals in the kitchen, so watching the two cook together again was a special sight to behold! Read on to see this loving mother and son duo dish out soul food classics and learn how Malik got into the culinary world through his wonderful “Momma A.”

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Class Highlight: Diana Sabater’s Hummus Recipe

I pita the fool that doesn’t like hummus. Diana Sabater of Diana’s Spice Cantina brought some Moroccan heat to the COOK kitchen for Valentine’s Day. From mussels in a harissa tomato cream sauce to lamb kabobs with Yemeni green chili sauce, Diana made this Valentine’s Day extra spicy! While guests thoroughly enjoyed these dishes that left their taste buds tingling, Diana’s savory roasted red pepper hummus blew everyone away.  Chef Diana claimed that once you try homemade hummus you will never go back to eating the store bought variety. Lucky for you I was able to follow up with her after class to get her recipe. Read on for three-time Chopped champion Diana Sabater’s roasted red pepper hummus recipe and see why it left guests wanting more! 

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Happy National Pizza Day!

“When the moon hits your eye like a big pizza pie, that’s amore”. If you love pizza, then rejoice because today is National Pizza Day! COOK is here to help you celebrate with some pizza making recipes and pizza cookbook recommendations. Additionally, as a former pizzaiolo, I have learned the art of pizza making and want to share some tips for this grand holiday. So let’s get rolling!

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Oh My God, The Eagles Are In The Super Bowl, What Do I Do?

Brace yourselves. The city of Philadelphia is hungry for redemption, for victory over the locally-loathed New England Patriots. Thirteen years ago the Eagles faced the Patriots in Super Bowl XXXIX. It didn’t end well for our boys in green as Tom Brady and Bill Belichick went home with the coveted Lombardi Trophy. Fast forward to this Sunday’s Super Bowl LII, a rematch that stirs up some harbored animosity, but this time, it’s different. The city of Philadelphia has fully embraced its underdog role. After QB wonderboy and MVP hopeful Carson Wentz tore his ACL all seemed lost, but the team and the fans have rallied around former Eagles starter and backup QB Nick Foles. This is a real life Rocky scenario, and Philadelphia is sure to be in a frenzy this Super Bowl Sunday. Here at COOK we understand how vital food and drinks are to any Super Bowl affair, so we’re here to get you ready for game day. Read on to see how you can make a great batched cocktail and a deliciously green appetizer. Plus, check out the local lineup of bars and restaurants that are participating in the Eagles festivities. 

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Chef Rich Freedman’s Bolognese Ragù Recipe

Inside scoop alert! Recently, while working a private event at COOK I came across one of the best bolognese sauces I’ve ever encountered. Luckily, I was able to try a bit for myself and it tasted even better than it looked and smelled. Rich Freedman, Chef de Cuisine at The Olde Bar, is the mastermind behind this meat lover’s sauce. He made the ragù for his pappardelle dish, which the guests raved about. “It’s such a win, it’s crazy!” exclaimed one of our guests. Patrons asked Rich for his recipe and about the various meats that made up this classic Italian sauce. I followed up with Rich after dinner to obtain his bolognese secrets so that I could share them with lucky you! Read on for the recipe and try it out at home on your next lazy day!  

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Argentinian Desserts with Jezabel Careaga

Jezabel Careaga returned to COOK last week to show how to make some desserts that are special to her Argentinian background. The multi-talented chef/owner of Jezabel’s Cafe and Jezabels’ Studio demonstrated how to make a coconut dulce de leche cookie and baked a special Argentinian tart for guests to enjoy. Lucky for you, Jezabel shared her recipes with us, and now we are sharing them with you! Read on to see how these delicious desserts were made so that you can try them out at home.
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Class Recap: A Very Vegan New Year’s Eve Happy Hour with Christina Martin of Cooking to Nourish

Christina Martin of Cooking to Nourish returned to COOK last night to get us into the New Year’s spirit! Her 100% vegan menu was a great way to showcase how healthy eating can be delicious. With the New Year approaching, many people make resolutions to eat better and get in shape. Cooking to Nourish is a great resource, as Christina focuses on teaching the basics of healthy and sustainable eating. Not only will this post review Christina’s vegan hors d’oeuvres, but it will also tell you how to make the cocktails, perfect for a New Year’s party. So read on for some New Year’s Eve party inspiration!

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