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Have a look at some of our favorite courses.

Cooking Couese

Pulled Pork on a Gas Grill

As barbecue purists will tell you, it’s hard—if not impossible—to produce the same quality of smoke on a gas grill as you can over charcoal. That said, a gas grill is infinitely more convenient. There’s no messy setup or cleanup: Just flip a switch and you’re good to go. For this recipe, we challenged the assumption that a gas grill is an inferior choice for smoking meat and nailed down an ironclad method that eliminated inconsistencies when smoking over gas, delivering pulled pork that rivaled that made with a charcoal grill.

Cooking Couese

Salsa Verde

Salsa verde is a simple pureed sauce made by grinding parsley, capers, anchovies, lemon juice, and olive oil into a smooth puree. A food processor is the best tool for making this sauce. This simple Italian sauce can be served with grilled or roasted meat, fish or poultry; poached fish; boiled or steamed new potatoes; sliced tomatoes; or on sandwiches. Salsa verde tastes best when served right away but it will keep in the refrigerator for a few days; just bring it to room temperature before using for reawaken flavors in the sauce. The recipe can be adapted using different herbs for a variety of sauces.

Cooking Couese

Perfect French Omelet

There are many kinds of omelets out there, where the filling or the texture is the focus. A classic French omelet is a different sort of omelet where the focus is on the main ingredient – the egg. In this online cooking class, learn how to make a traditional French omelet. Discover the ins-and-outs of how a few simple ingredients come together to make a great omelet. We will show you how to season the eggs, when to pour them into the pan, and how to roll the omelet for a classic presentation. You can follow along in our step-by-step video or photo tutorials so you can see each step and how the omelet should look at each phase of cooking. And as always, learn from our mistakes so that you turn out perfect omelets with cheese every time.

Cooking Couese

Stuffed Acorn Squash

To enhance the overall presence of acorn squash in our stuffed acorn squash recipe, we set aside two roasted wedges to mash and add to the filling. The roasted mash added nutty, caramelized flavor to the filling and also helped bind it. To round out our filling, we chose apples for sweetness, kale for added texture, and goat cheese for a welcome tang.

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