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…

Download the Mercury Amodio podcast

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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.”

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(Christina Pirello, author of "I'm Mad As Hell And I'm Not Going To Eat It Anymore." Credit: Hadas Kuznits)

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“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…

Download the Christina Pirello podcast

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(Credit: Hadas Kuznits)

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…

Download the Jean Marie Lacroix podcast

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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.

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(Terry Berch McNally of Paris Wine Bar. Credit: Hadas Kuznits)

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“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…

Download the Terry Berch McNally podcast

For this week, that’s “What’s Cooking on 1060!”

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“What’s Cooking on 1060″ main page

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PHILADELPHIA (CBS) – Wing in the new year at FedDo (aka Federal Donuts)!

The delicious and decidedly un-nutritious donut and fried chicken shop from restaurateurs Michael Solomonov and Steven Cook (along with expert foodie Felicia D’Ambrosio and BODHi Coffee owners Thomas Henneman and Bob Logue, see previous story) has declared New Year’s Day “Chicken Wing Day.”

Starting at noon, the (mainly) take-out spot will be serving up six wings for $9 or 12 for $17—along with sides of Japanese pickles, your choice of seasoning or glaze and of course, a scrumptious honey donut.

Federal Donuts, which opened in mid-October, has already earned a rep for being one of the most delicious things to hit Philly this year (they sold 300 donuts the first hour they opened, if you need proof). And since the shop closes up for the day when they’re sold out—usually around 1:30 or 2 p.m.—plan on being there before noon if you want to be at the top of the pecking order for some of the tastiest chicken wings in the city.

For more on the goodies at FedDo, visit their website.

Philadelphia (CBS) – Craving some fried chicken with your donuts and coffee? No that is not an artery clogging joke.

Federal Donuts in South Philly is serving up some of the best donuts and fried chicken in the city. Seriously, that’s all they sell … well coffee too, of course.

And where did this concept come from? Partner Felicia D’Ambrosio says she’s not sure.

“Honestly I feel like it was a flash of lightning on someone’s brain.”

That’s a lot of lightning given D’Ambrosio has four other partners in Federal D; Steven Cook, Michael Solomonov, Thomas Henneman and Bob Logue.

But it still begs the question: WHY?

“Because they are both delicious and you should have them together and to that end all of our fried chicken comes with a honey donut,” says D’Ambrosio of this wildly creative endeavor.

So the fun starts at 7 a.m., seven days a week.

“We start with both hot, fresh donuts that are rolled in seasoned sugars to order and fancy, filled and glazed donuts which are available everyday,” says D’Ambrosio.

Donut flavors include key lime, pomegranate and nutella, and lavendar to name but a few.

Then it’s fried chicken time. You can choose either a dry rub or a glaze for your half or whole chicken.

“At 11:45 a.m. every day we sell fried chicken and it’s proven pretty popular. There is often a line so to keep it organized we give everybody a number and then call out the number and take orders. (Reporter – do you sell chicken until you sell out?) Yes, we do and on the weekdays it’s a little mellower and on the weekends it’s pretty nuts.”

So what does first come first serve really mean?

“Well we close when we run out so it is generally between 1:00 and 2:30 p.m. every day of the week.”

D’Ambrosio adds most of the business is take out since there are only eight seats.

Listen to the extended interview…

Right-click to download podcast

For more information and to keep up with the constantly changing menu of donuts and chicken, go to federaldonuts.com.