Barbara Freda

Charlotte NC

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Sous Vide White and Milk Chocolate Cheesecakes

Barbara Freda
Charlotte NC

Sous Vide Eggplant Lasagna

Barbara Freda
Charlotte NC

Sous Vide Molasses Glazed Pork Loin

Barbara Freda
Charlotte NC

Sous Vide Fennel

Barbara Freda
Charlotte NC

Sous Vide Cheesy Grits

Barbara Freda
Charlotte NC

Sous Vide Chocolate Cheesecake with Raspberry Sauce

Barbara Freda
Charlotte NC

Sous Vide Pumpkin Cheesecake with Gingersnap Crust

Barbara Freda
Charlotte NC

Sous Vide Savory Pumpkin Flans

Barbara Freda
Charlotte NC

Sous Vide Sea Scallops with Meyer Lemon Glaze

Barbara Freda
Charlotte NC

Sous Vide Greek Yogurt

Barbara Freda
Charlotte NC

Sous Vide Italian Meatloaf with Provolone Cheese

Barbara Freda
Charlotte NC

Sous Vide Lollipop Lamb Chops with Curried Yogurt Dipping Sauce

Barbara Freda
Charlotte NC