i haven’t said much about my new venture, it’s really not my style to blab but I can’t hold it in anymore. I wanted to share with you a little peek behind the scenes of my new Digital Cooking Show for The Burlington County Times, Bucks County Courier Times, The Intelligencer, Herald-Standard and TimesOnline. Each week a Fresh and Easy recipe will roll out on their websites, so please visit and I hope you’ll enjoy, “Cook This with Shereen.” And if there’s any recipes you have a hankering your, give me a shout.
these are my new favorite. Incredibly easy to prepare and I love that I can make the foil packets in the morning, go to work, return, heat the grill, pop them on and dinner is served in 10 minutes. But the best part of all.. The flavor. To. Die. For! mediterranean meet Southwest. As you
are you cooking this Easter? here’s an easy side dish that everyone will love. Creamy with a little crunch from the panko and very festive with spring asparagus. a few more of my favorite side dishes: Candied Yams (our family tradition since I was a little girl. Only 3 ingredients and Insane with ham. Salt
on our recent Date Night we were all lovin’ one (a few actually but one in particular) of the restaurants’ cocktails they call the Maid, so here’s my inspired version. It has gin in it, which is perfect since I’ve been on a gin kick lately, but no Tanqueray (not that there’s anything wrong with it),
i adapted this recipe from Chef Daniel Boulud, while in culinary school, many years ago, making it easier for you at home without compromising the integrity of the dish. Here’s my take on an extraordinary yet rustic side dish, pairs perfect with lamb, this lamb or ham. Also easy enough for any night of the
this creamy soup is loaded with tons of flavor. Lots of vegetables get puréed to a bisque-like consistency, then finished with heavy cream to round it out. I’ve also used light cream as well and it worked beautifully. The croutons are the icing on the cake or in this case, the croutons on the bisque.
i created these easy appetizers for my Jewish friends, making entertaining simple while they host Passover. As I brainstormed ideas, my friend Ali told me she is not a fan of matzo, so that’s when I thought, I need to doctor them up - making gourmet flatbreads out of them. The key step is brushing olive oil over
with inspiration from a similar recipe my girlfriend Jeannette gave me, I created this sauce for Fish on Friday. Not to be boastful but it’s stupid good. Wow! Easy too. No cooking required (for the sauce, that is). The contrast of the sweetness from the mirin (Japanese sweetened rice wine) with the heat from the serrano,
i can’t get enough of asparagus this year, I guess I’m so excited it’s finally spring. Feels good. And what better way to celebrate than by diving into what mother nature delivers us each spring. Whether in salads, pasta, pickled or even fried – it’s all good. after eating these we all agreed, they’re like