info@cherylsdelights.com
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Master The Art of

Culinary Delights
with our Professionals

Learn, Cook and savor new dishes all from your own kitchen.

Learn With Us !

Enjoy Unlimited Cooking Couese

Have a look at some of our favorite courses.

Cooking Couese

Authentic Ciabatta

“Ciabatta” means “slipper” in Italian, a reference to the bread’s longer, broad shape. It is one of the more popular Italian loaf breads in this country along with focaccia, and can often be found in a smaller form as ciabatta rolls. But how do you make it? Seasoned bakers make it look easy, turning out loaf after loaf of artisanal ciabatta with subtle tangy flavor, pleasantly chewy texture, and larger irregular air pockets that are just right for this style bread. However, with the very wet dough that is typical of ciabatta, home bakers often have trouble getting this recipe right. Our step-by-step video and photos will help you turn out perfect ciabatta, including forming the biga, the Italian version of a sponge that starts the ciabatta. We also share details on the equipment you’ll need, from a stand mixer to instant-read thermometer (yes, we do recommend temping bread!).

Cooking Couese

Shu Mai with Chili Oil

What are shu mai dumplings, and how do you make them? Shu mai at their most basic are comprised of just two elements – the filling and the wrapper, each as important as the other. As with all recipes we develop in our test kitchen, the simpler the recipe, the more important each element becomes. In this online cooking class, learn how we are able to control flavor and texture in our filling by grinding our own pork from flavorful country-style ribs. We will share what flavors, such as ginger, lend these dumplings authentic flavor, and how to keep the flavor interesting from the first bite to the last. Discover how we came to the decision not to make our own wrappers but still get great results, and how to wrap the shu mai properly. Learn how to make a fiery chili oil to accompany the shu mai. And as always we will share with you our favorite kitchen tools and the best ingredients to buy in order to make great shu mai dumplings.

Cooking Couese

Corn 101

In this class, you'll learn that corn is one of the more versatile vegetables out there, which is surprising, considering most of us enjoy it solely in the summertime slathered in butter, salt, and pepper. We'll show you various techniques for getting the most out of this nutty, sweet vegetable, as well as tried and true recipes for transforming corn into memorable dishes. First, you'll follow along as we make Corn and Poblano Chowder and see how a few simple tricks helped us coax satisfying flavor from sweet fresh corn and spicy poblano chiles. If you haven't tried it before, it's time to make spoonbread, a Southern specialty made from a combination of fresh corn and cornmeal, with a texture somewhere on the line between a rich cornbread and a true souffle. Finally, you'll learn a surprising technique for boiling corn, a method so easy you can literally walk away from it while cooking. The trick is...not boiling it at all.

Cooking Couese

Brunch Classics

Brunch is the meal that brings together family and friends to enjoy hearty morning dishes that satisfy, any time of the morning. Frequently, brunch food is more involved in terms of cooking time, and is often served to a crowd, so this class focuses on recipes that can be made, at least partly, ahead of time. We will learn all of the tricks to providing some substantial classic brunch recipes—including strata, eggs Benedict, home fries, and sticky buns—with little last-minute fuss. We’ll review the best way to brew coffee (three different ways!) as well as how to make bacon for a crowd, how to poach eggs, and how to prepare some inventive, fresh fruit salad recipes.

Our Newest Recipes

Eat Healthy Be Happy

Appetisers and Snack Recipes

Jalapeños Rellenos (Stuffed Jalapenos)

"Soledad Díaz of Oaxaca’s El Topil restaurant serves these with mezcal. For those that LOVE hot peppers!! The heat is wonderful in this dish and the stuffing aids in cooling it down. Oh Yum! Posted for the Zaar World Tour 2005."

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Breakfast and Brunch Recipes

Delicious Homemade Donuts

"Real homemade, no shortcuts here. I love bavarian cream (vanilla pudding) filled donuts dusted with powdered sugar or strawberry filled donuts dusted with granular sugar. Make the donuts and let your imagination get creative with fillings & toppings. These taste very close to Dunkin' Donuts."

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Turkey & Duck

Duck Breasts with Crispy Potatoes and Frisée Salad

Squab is the main ingredient in this dish at Jason Franey's restaurant, but duck is similar in taste and texture and works wonderfully in this adaptation. A little bit of truffle oil in the dressing for the salad mimics the restaurant's vinaigrette, which Franey flavors with truffle in three forms: juice, oil, and scraps.

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Veg

Baked Broccoli Ravioli

Bill Telepan's fresh free-form ravioli are filled with broccoli and cheese, then boiled and baked until crisp at the edges.

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Quick and Easy Recipes

Kittencal's 15 Minute Parmesan Pasta

"This takes minutes to throw together, I have made this many times on a busy day it's very good for a quick easy meal --- feel free to add in some cooked chicken, shrimp or your favorite veggie to make it a more complete meal --- I have left the chili flakes as optional if you like some heat add them in with the garlic and adjust to suit your heat level., all amounts may be adjusted to taste."

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