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 Crispy Chicken Thighs with Honey and Lemon

Barbara Freda
Charlotte NC

Sous Vide Beef Wellington

Barbara Freda
Charlotte NC

Sous Vide Limoncello Vodka Cocktail

Barbara Freda
Charlotte NC

Sous Vide Chicken Breasts with Lemon, Garlic and Rosemary

Barbara Freda
Charlotte NC

Sous Vide Peach Chutney

Barbara Freda
Charlotte NC

Sous Vide Chicken Breast With Smoked Paprika Spice Rub

Barbara Freda
Charlotte NC

Sous Vide Pork Chops with Porcini Mushrooms and Tomato Sauce

Barbara Freda
Charlotte NC

Sous Vide Chicken Thighs with Lemon Sauce

Barbara Freda
Charlotte NC

Sous Vide Caramelized Red Onions with Honey, Balsamic and Thyme

Barbara Freda
Charlotte NC