info@cherylsdelights.com
  • info@cherylsdelights.com

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

Skillet Apple Crisp

Some consider apple crisp to be the perfect dessert, after all, it comes together in minutes, and as it bakes up it fills the whole house with good aroma. But as with any crisp that starts with raw fruit, there are oftentimes problems like unevenly cooked fruit and lackluster flavor – it’s just unpredictable. We wanted to create an apple crisp that ensured perfectly cooked fruit without having to use every pan in the house, so we turned to our trusty skillet. In this online cooking class, discover what types of apples create the best flavor for our apple crisp, and how we amp up the apple flavor. Swapping out some of the flour in the topping for oats creates a crispy crust with better flavor and texture. This skillet apple crisp starts on the stovetop and moves to the oven for a perfectly cooked apple crisp every time.

Cooking Couese

Red Wine Pan Sauce

Many sauces call for reducing broth and/or wine to concentrate their flavors and thicken their consistency. Pan sauces, which start in the empty pan used to cook steak, chops, or a roast, are a classic example of a reduction sauce. The liquid is used to dissolve the flavorful browned bits left in the pan (called fond) through a process known as deglazing. This simple red wine pan sauce recipe is perfect with pan-seared steaks, lamb chops, or pork chops. The flavors in this sauce are too intense for chicken or seafood, although you can certainly pair other reduction sauces with these foods. Once you master this basic technique, you can change the aromatics (use garlic instead of shallots), change the liquid (use white wine, brandy, apple cider), and change the seasonings (add mustard, lemon juice, other fresh herbs) to make dozens of reduction sauces.

Cooking Couese

Perfect Potato Gnocchi

In most food cultures, dumplings are pure comfort food. Gnocchi are diminutive Italian dumplings—even if you have never had them before, with one bite, you’ll recognize them as being homey and comforting, just like mom used to make (if mom was Italian). There are many different varieties of gnocchi; this recipe is for classic potato gnocchi, the type that is most widely known in this country. Even with the aid of a microwave, the potatoes take some time to cook, but once they’re ready, the dough comes together easily. Forming the gnocchi is the most time consuming part of the recipe. The finer points in this recipe are the difference between great gnocchi and so-so gnocchi. Make sure to use high-starch potatoes, rice them or run them through a food mill, and use a light hand when kneading the dough. You’ll be rewarded with pillowy, light, and satisfying gnocchi. In this recipe, we’re saucing the gnocchi with a classic Gorgonzola cream sauce, but you can use 2-3 cups of our Quick Tomato Sauce or Bolognese Sauce, or ¾ cup Classic Basil Pesto. You may want to thin out these sauces, especially the pesto, with some of the gnocchi cooking water.

Cooking Couese

Tomatoes 101

In this course, you will learn the basics of how to shop for tomatoes and how to prepare tomatoes for cooking, canning and preserving, and all sorts of recipes. We'll show you how to make the most of this summer vegetable in our Best Summer Tomato Gratin, Tomato and Burrata Salad with Pangrattato and Basil, and Spicy Tomato Jam.

Our Newest Recipes

Eat Healthy Be Happy

Dinner Recipes

Tabbouleh Salad

"A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy"

Read More
Shrimp Recipes

Spicy Shrimp and Chicken Pasta

"This is my FAVORITE dish at Johnny Carino's in my town and this is my rendition of the recipe. My husband says it tastes exactly like theirs. I have played around with how much cayenne pepper to put in this dish because the recipe I found originally just said "to taste". For me, one teaspoon is too mild, but two teaspoons is pretty spicy. I'd put some in and do a taste test before you add more. The original recipe was in Denver's Rocky Mountain News, but I have modified it to our tastes, including leaving out the green onion and increasing the amount of the sauce. Also, the original recipe said it served 4, but we have no problem getting 6-8 servings of this. I serve it with a tossed salad and my Recipe #281657."

Read More
Breakfast and Brunch Recipes

Zucchini Pancakes

"This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families."

Read More
Quick and Easy Recipes

15 Minute Pasta Combo

"Just like the name implies, this meal is fast, easy and fresh tasting. It's perfect when you want a quick, delicious one-pot meal without heating up the oven on those hot summer days. Just add a crisp green salad and a glass of iced tea and dinner is ready in no time."

Read More