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 Batter-Dipped Fried Chicken with Honey and Waffles

Barbara Freda
Charlotte NC

Sous Vide Chicken with Melted Leeks and Panko

Barbara Freda
Charlotte NC

Sous Vide Rum Poached Peaches with Vanilla

Barbara Freda
Charlotte NC

Sous Vide Beef Tenderloin with Chipotle Glaze

Barbara Freda
Charlotte NC

Sous Vide Shrimp with Lemon and Feta Over Mixed Greens

Barbara Freda
Charlotte NC

Sous Vide Coconut Almond Semifreddo with Chocolate Ganache

Barbara Freda
Charlotte NC

Sous Vide Chicken and Avocado Tacos

Barbara Freda
Charlotte NC

Sous Vide Mocha Semifreddo

Barbara Freda
Charlotte NC

Sous Vide Wahoo with Coconut Curry and Almonds

Barbara Freda
Charlotte NC

Sous Vide Boneless Loin of Lamb with Mustard, Basil and Lemon

Barbara Freda
Charlotte NC

Bourbon Grape Granita

Barbara Freda
Charlotte NC

Sous Vide Bourbon Grape and Ginger Beer Cocktail

Barbara Freda
Charlotte NC