What’s Cooking on 1060!

''What's Cooking on 1060,'' with KYW's Hadas Kuznits

Whet your appetite for elegant dining in and around Philadelphia, choice wines, special restaurant events, homemade recipes, soft pretzels, cheesesteaks … and more!  

(Follow Hadas Kuznits on Twitter)

Andy Siegel, owner iPho Philly (credit: Hadas Kuznits)

What’s Cooking on 1060: New Restaurant Brings Vietnamese To Fairmount

Fairmount Avenue gets its third new restaurant this year.

02/26/2016

Elizabeth Halen (left) -- owner of Flying Monkey Bakery and forthcoming Condiment -- and Anuj Gupta -- general manager of Reading Terminal Market. (Credit: Hadas Kuznits)

What’s Cooking on 1060: Fundraiser, New Shop At Reading Terminal Market

Reading Terminal Market hosts its annual fundraising party this weekend, and a new vendor will be opening shop there in the Spring.

02/19/2016

Stew Keener, co-owner Bar Hygge (credit: Hadas Kuznits)

What’s Cooking on 1060: Get Cozy At ‘Bar Hygge’

By Hadas Kuznits PHILADELPHIA (CBS) — North Philadelphia is evolving into a collection of foodie neighborhoods. Now, a new restaurant with an in-house brewery opens in the city’s Spring Garden neighborhood. Bar Hygge is located […]

02/12/2016

Dave Kirchhoff, CEO Snap Kitchen (credit: Hadas Kuznits)

What’s Cooking on 1060: ‘Snap Kitchen’ Opens In Philly

A handful of so-called healthy meal convenience stores are opening this month in Philadelphia — and the Snap Kitchen concept is making its way to the East Coast from Austin, Texas.

02/05/2016

(credit: Hadas Kuznits)

What’s Cooking On 1060: Classic Philly Pretzel

In this week’s edition of What’s Cooking in 1060, KYW’s Hadas Kuznits visited The Philly Pretzel Factory on West Passyunk Avenue to learn how this city’s classic snack is made.

01/29/2016

(credit:  Peter Macdiarmid/Getty Images)

What’s Cooking on 1060: Demand For Cauliflower Blossoms

There seems to be a new vegetable trend on the dining scene. It seems cauliflower has earned a seat at the “cool-kids” table, right next to kale.

01/22/2016

Michael Sultan, Revolution Taco (credit: Hadas Kuznits)

What’s Cooking on 1060: Taco Food Trend

With Revolution Taco opening earlier this month in Rittenhouse Square, KYW’s Hadas Kuznits focused this week’s “What’s Cooking on 1060” segment on the fast-casual taco food trend.

01/15/2016

The Little Lion co-owner Chris Younge (R) and executive chef Sean Ciccarone. (credit: Hadas Kuznits)

What’s Cooking on 1060: New Restaurant Opens In Old City

Old City’s massive vacant corner restaurant that was once Haru restaurant is no longer vacant. This is opening weekend for The Little Lion at 243 Chestnut Street.

01/08/2016

Matt Christianson, culinary director, The Urban Farmer (credit: Hadas Kuznits)

What’s Cooking on 1060: New Restaurant Opens Inside New Hotel

The former Four Seasons has opened as The Logan Hotel. The restaurant inside which now occupies the space of the former Fountain Restaurant is now open.

12/25/2015

John Cooper of Mountain Laurel Spirits in Bristol, Pa. (credit: Hadas Kuznits)

What’s Cooking on 1060: ‘Bucks County Whisky Distiller Earns National Recognition’

Mountain Laurel Spirits, the distiller of Pennsylvania Rye Whiskey, has been recognized by two national magazines.

12/18/2015

(credit: Hadas Kuznits)

What’s Cooking on 1060: Hot Chocolate Hideaway

The Chocolate Cafe is the perfect winter hideaway. It’s a semi-secret spot to sit and sip hot chocolate.

12/11/2015

(credit: Thinkstock)

What’s Cooking on 1060: Gershman Y Celebrates the Potato Pancake

It’s a milestone year for the Gershaman Y’s annual Latkapalooza festival.

12/04/2015

Matthew Gentile, executive chef Panorama restaurant (credit: Hadas Kuznits)

What’s Cooking on 1060: Panorama Celebrates 25 Years

Panorama restaurant is celebrating a quarter century in business with a new cookbook.

11/20/2015

Chef Mike Stollenwerk of '26 North' restaurant in Old City. (credit: Hadas Kuznits)

What’s Cooking on 1060: A New Restaurant In Old City

A former acclaimed Philadelphia chef returns home — 160 pounds lighter — to open ’26 North’ in Old City.

11/13/2015

Natalie Pineda, GM Red Owl Tavern) credit: Hadas Kuznits)

What’s Cooking on 1060: “Month of 1,000 Pies”

November is the “month of 1,000 pies” at Red Owl Tavern.

11/06/2015

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