What’s Cooking on 1060!
Whet your appetite for elegant dining in and around Philadelphia, choice wines, special restaurant events, homemade recipes, soft pretzels, cheesesteaks … and more!
This week on “What’s Cooking,” KYW’s Hadas Kuznits reports on the new bar at Townsend, cooking workshops at PS&Co, and how to cook up your own eco-friendly cleaning supplies.
A “new American” bistro with a French flair opens right off Rittenhouse Square. In South Philadelphia, Anastasi Seafood begins home deliveries.
KYW’s Hadas Kuznits reports on two new restaurants opening and a fundraiser taking place, all in center city Philadelphia.
This week on “What’s Cooking,” Hadas Kuznits reports on an ice cream store’s plans for April Fool’s Day and a center city shellfish bar’s upcoming oyster-shucking contest. (Amateurs invited!)
Kate Moroney describes her new venture, “Philly Wine Week.” A new brick-oven restaurant opens in center city, and the “Achievability” organization gets ready for its annual fundraiser.
Northern Liberties has a new bar that recalls that “speakeasies” of the 1920s, and a Northern Liberties hamburger joint has expansion plans.
This week on “What’s Cooking,” KYW’s Hadas Kuznits reports on a new food market/restaurant coming to Old City, a new cookbook by a Philadelphia author, and the Red Cross’ annual ball.
Get ready for a unique new bakery, some great deals at restaurants in Chestnut Hill and some fun on Fat Tuesday.
KYW’s Hadas Kuznits reports on an upcoming kosher cooking competition, a nighttime event at the Reading Terminal Market, and East Passyunk Restaurant Week.
Jason Cichonski was quickly eliminated in this season’s “Top Chef” TV competition. Not dwelling on that, he is opening his second Philadelphia restaurant.
This week’s report is all about fun foods!
How about an all-chocolate dinner as a lead-in to Valentine’s Day? We’ll also hear about some special party foods for Super Bowl Sunday, and a new restaurant in Fishtown featuring Mexican beers and seafood.
This week on “What’s Cooking,” KYW’s Hadas Kuznits explores a late-night food option, and one that let’s you trade what you’ve made.
Get ready for a cheese party, two weeks of Center City restuarant specials, and an exciting new book from a local restaurateur-author.
January is National Soup Month. Also this month, the first-ever Philly Chef Conference, at Drexel University.