What’s Cooking on 1060: Valentine’s Day, Peanut Butter, A New Wine Bar, and Vegan Recipes
By Hadas Kuznits
Mercury Amodio (top photo) has opened her second PB and U — this one at the Moorestown Mall.
“PB and U is peanut butter creations any way you like it,” she tells KYW Newsradio. “We make our own peanut butter here, and basically it’s just any kind of peanut butter fantasy you can come up with.”
If you can’t come up with your own ideas, Amodio made a list for you — which she says she thought of while she was pregnant:
“Peanut butter, bacon, cheddar, and pickle; peanut butter, Nutella, Fluff, and M&Ms; chocolate, peanut butter, Fluff, and fresh strawberries; or peanut butter, apple, and cheddar.”
Hear Hadas Kuznits’ full interview with Mercury Amodio in this CBS Philly “What’s Cooking” podcast…
For those who want to cook healthy at home, vegan chef Christina Pirello has released her seventh cookbook, called “I’m Mad As Hell And I’m Not Going To Eat It Anymore.”
Story continues below photo…
“The book has recipies that start from family makeovers,” Pirello says. “Like if your family loves macaroni and cheese, here’s a healthier way to make it. All the way to the hardcore things like quinoa and brown rice and miso soup.”
Hear Hadas Kuznits’ full interview with Christina Pirello in this CBS Philly “What’s Cooking” podcast…
For Valentine’s Day tips, make sure you listen to this podcast with Chef Jean Marie Lacroix (right), a partner in Brûlée Catering of Philadelphia.
“People always look first, smell, and (then) eat,” he advises.
Listen to Hadas Kuznits’ interview with Chef Jean Marie Lacroix…
And if you’re still in a French mood, be sure to check out Terry Berch McNally’s newly opened Paris Wine Bar, next door to London, which she and her husband also own, in the Fairmount section of Philadelphia.
Story continues below…
“We have fresh, good, dry premium wines from all Pennsylvania wineries that are actually in kegs,” she notes.
Hear Hadas Kuznits’ full interview with Terry Berch McNally in this CBS Philly podcast…
For this week, that’s “What’s Cooking on 1060!”