Cheryl Freeman, Recipe Tester

A list of all the recipes Cheryl Freeman has tested.

Two racks of barbecued baby back ribs, and a third rack cut into individual ribs, resting on a knife.

Barbecued Baby Back Ribs

Baby back rib perfection is yours when you first brine the ribs, then massage them with our subtle and superlative rub, and then grill them low and slow.

  • Quick Glance
  • 30 M
  • 6 H
  • 0
Three Collins glasses filled with Lillet tonic and topped with a grapefruit wedge.

Lillet Tonic

Sorta like a wine spritzer but with all the lovely nuances that the iconic French aperitif brings to the party.

  • Quick Glance
  • 5 M
  • 5 M
  • 0
A wooden board with five cut Memphis-style ribs

Memphis Style Ribs

Memphis style ribs simply means rubs that are slathered with a spice rub made of paprika, red chile pepper, and black pepper and left to slooooooowly cook until imbued with the flavor and aroma of the spices. No barbecue sauce necessary.

  • 20 M
  • 5 H
  • 2
A red plate with a slice of country pate, crostini, cornichons, pickled onions, and a dollop of mustard

Country Pâté

Easy as meatloaf (we swear), this melding of some of the richest things we know—pork shoulder, liver, and duck fat—along with spices, a splash of brandy, and some wine makes a simple, rustic country pâté that’s perfect for entertaining.

  • Quick Glance
  • 1 H
  • 7 H
  • 4
A slice of coconut lime macadamia cake on a yellow plate with a fork resting beside it

Coconut Lime Macadamia Cake

Inspired by the tropics, this simple single-layer cake is quick and easy yet lacks nothing in terms of satisfying richness.

  • 20 M
  • 1 H, 10 M
  • 8
A bowl filled with Sichuan tofu noodles and a pair of chopsticks resting beside

Mapo Tofu Ramen

An easy and comforting mash-up of Chinese mapo tofu and Japanese ramen in a mouth-tingling sauce with plenty of chiles.

  • Quick Glance
  • 30 M
  • 45 M
  • 2
A white ramekin filled with a partially eaten double chocolate souffle and a spoon resting inside

Double Chocolate Soufflés

Individual dark chocolate soufflés that are gluten-free with a little grown-up sass in the form of a whiskey splash in the batter. Recipe courtesy of David Lebovitz.

  • 20 M
  • 45 M
  • 5