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

Grain Bowls

We love to make grain bowls - they're delicious, beautiful, and endlessly adaptable. In this course, we'll cover a variety of different grains and how to cook them to build a hearty base for bowls. But a grain bowl is not built on grain alone. We'll share guidelines to prep and store various other elements - proteins, vegetables, and both creamy and crunchy toppings - as well as tips for how to arrange them, to make your grain bowls as beautiful as they are delicious. You'll learn how to make our Chimichurri Couscous Bowl, Skillet Burrito Bowl, and Italian Harvest Bowl, as well as how to mix and match ingredients to build your own bowls.

Cooking Couese

Indoor Barbecue

If you think the only way to enjoy the spicy tang and tender, juicy meat of classic barbecue is by spending hours outside at the grill, think again. You can develop the deep flavor, great browning, and falling-off-the-bone texture of good barbecue indoors by using a few clever test kitchen techniques. In this course, you'll learn how to make Smoky Indoor Ribs, Indoor Pulled Chicken with Sweet and Tangy Barbecue Sauce, and Oven-Barbecued Brisket in your own kitchen, come rain or shine.

Cooking Couese

Savory Tarts and Galettes

Tarts aren't just for dessert. We love a hearty, vegetable-filled tart as a main course for dinner, a dinner party, or as leftovers for lunch. Tart fillings are also adaptable, since you can easily swap out vegetables or cheeses depending on what you have on hand. Since most of the tarts in this class can be made ahead, they are a stress-free way to serve an elegant meal. Learn how to make different crusts to blind bake and shape into a Mushroom and Leek Galette with Gorgonzola; a Caramelized Onion, Tomato, and Goat Cheese Tart; and a Camembert, Sun-Dried Tomato, and Potato Tart.

Cooking Couese

Beef Braised in Barolo

Beef Braised in Barolo is what results when the all-American pot roast goes abroad to study the classics in Italy. Barolo wine is made in the Piedmont region of northern Italy—an entire bottle goes into the pot as the braising liquid for this dish. Barolo is made from the Nebbiolo grape and is known for having big, bold flavor and full body—this robust character goes into the sauce of Beef Braised in Barolo and defines the dish. This braise uses a chuck-eye roast. The roast is divided into two pieces along its natural fat seams into smaller pieces that cook more quickly; separating the beef into pieces also allows you to remove some of the internal fat pockets. During braising, the pieces are turned every 45 minutes to prevent the surface from drying out. This dish is great with mashed potatoes, just as pot roast is, but if you would like to make an accompaniment that also hails from northern Italy, opt for Creamy Parmesan Polenta.

Our Newest Recipes

Eat Healthy Be Happy

Dessert Recipes

Very Berry Sugar Cookie Cobbler

A cobbler that is as easy as it gets, using frozen berries, canned apple pie filling and a topping of refrigerated sugar cookie dough. To make it the ultimate, serve with vanilla ice cream or whipped cream.

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Appetisers and Snack Recipes

Black Bean Dip

"Goes great with tortilla chips or vegetable sticks. It's good with those Fritos "Scoops", too."

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Veg

Roasted Sheet Pan Broccoli with Pickled Pepper Vinaigrette

Tossing broccoli pieces with oil, salt, and pimentón (Spanish paprika), then roasting them on a preheated baking sheet in a super-hot oven coaxes out the vegetable's sweet side as the florets crisp and the stems turn meaty and tender. A punchy pickled pepper vinaigrette and shavings of Parmesan cheese transform the roasted broccoli into a satisfying and substantial side dish, delicious spooned over steamed whole grains, or served alongside a juicy steak.

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