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.

Savory Blue Cheese Custard

Barbara Freda
Charlotte NC

Sous Vide Filet Mignon with Stroganoff Sauce

Barbara Freda
Charlotte NC

Sous Vide Burger with Brie and Cranberry Chutney

Barbara Freda
Charlotte NC

Sous Vide Lemon Curd

Barbara Freda
Charlotte NC

Sous Vide Sirloin Steaks with Mushroom Cream Sauce

Barbara Freda
Charlotte NC

Sous Vide Triple Ginger Crème Brûlée

Barbara Freda
Charlotte NC

Sous Vide Lamb Loin with Cranberry Chutney

Barbara Freda
Charlotte NC

Sous Vide Beef Burgundy Stew

Barbara Freda
Charlotte NC

Sous Vide Tilapia with Tomato, Olives and Oregano

Barbara Freda
Charlotte NC

Sous Vide Sticky Toffee Pudding

Barbara Freda
Charlotte NC

Sous Vide Boneless Pork Ribs with Coconut-Peanut Sauce

Barbara Freda
Charlotte NC

Sous Vide Salmon with Curried Honey Mustard Glaze

Barbara Freda
Charlotte NC